Braised chicken(huang men ji )

Braised chicken

Introduction:

"Nowadays, there are many small shops for stewed chicken and rice on the street, but there are not many really delicious ones. From the perspective of qinyi, it's not bad cooking, the key is the wrong materials. Imagine a roadside shop with a small business, which one will make you a plate of stewed chicken with the best fresh and fat Sanhuang chicken? The so-called stew, in fact, is very simple, that is, the chicken fried yellow, then fried and then stewed. The process of frying the chicken until it is scorched, first, the fat chicken can be fried out to make the chicken more fragrant, and second, the chicken will not be hard, fat and delicious with the moistening of chicken oil in the process of stewing. Therefore, a free range of fat chicken is the best choice. Another characteristic of stewed chicken is that it is combined with ingredients such as fungus, mushroom and bamboo shoot, which not only tastes more delicious and rich, but also has reasonable collocation and balanced nutrition. Besides, it's a simple way to cook chicken with delicious nutrition. Therefore, if you want to eat stewed chicken, you don't have to go to the street at all. You can make it at home. "

Production steps:

Step 1: soak mushrooms in advance;

Step 2: soak Auricularia auricula in advance;

Step 3: cut bamboo shoots into pieces, wash them and soak them in water to remove astringency;

Step 4: chop the chicken into walnut pieces, soak in water in advance, and change the water for many times until the water is clear;

Step 5: soak chicken with sterilized tea towel or kitchen paper to absorb water;

Step 6: add 5 or 6 ginger slices, 1 tbsp cooking wine, 1 tbsp five spice powder, 1 / 2 tbsp salt, 1 tbsp soy sauce, 1 tbsp oyster sauce, and marinate for more than 20 minutes;

Step 7: drain the winter bamboo shoots; cut the mushrooms into shreds; wash and tear the fungus into small pieces; cut the shallot into small pieces; cut the garlic into small pieces; scrub the dry red pepper; if you add the green red pepper, you should also prepare at this time; clear the water soaked in the mushrooms and remove the impurities;

Step 8: Boil the mushroom water or heat it in the microwave oven until it is nearly boiling.

Step 9: add the oil into the pan, cool the oil in the hot pan, add the chicken pieces and all the marinades, stir fry slowly until the chicken comes out of the oil and the surface is golden, and set aside;

Step 10: saute minced garlic and dried red pepper in the original pot until the pepper is deep jujube red;

Step 11: add agaric, mushroom and bamboo shoots, turn to high heat and stir fry evenly;

Step 12: add the chicken and stir fry well;

Step 13: add rock sugar and soy sauce, stir fry evenly;

Step 14: add the heated mushroom water, no chicken; if the mushroom water is not enough, you can add some boiling water; after boiling, turn to low heat, cover the pot and stew until the chicken is cooked, check in the middle and stir fry;

Step 15: add appropriate amount of salt to taste and turn to high heat to collect the juice;

Step 16: until the soup is thick, add scallion and green pepper, stir well, turn off the heat and start the pot.

Materials required:

Fresh three yellow chicken: half

Ginger slices: 5, 6

Cooking wine: 1 tablespoon

Five spice powder: 1 teaspoon

Salt: 1 / 2 teaspoon

Raw soy sauce: 1 tablespoon

Oyster sauce: 1 tablespoon

Shuifa winter bamboo shoots: 100g

Dried mushrooms: 10

Auricularia auricula: 10g

Green pepper: 1

Red pepper: 1

Scallion: 1

Dry red pepper: 5, 6

Garlic: 2 cloves

Rock sugar: 1 teaspoon

Old style: 1 / 2 teaspoon

Mushroom water: right amount

Cooking oil: 2 tablespoons

Note: 1, cooking tips: before cooking all the ingredients, including seasoning are ready, the operation process will be handy, very smooth. 2. The last green and red pepper is not necessary. If you like it, you can add more. If you don't like it, you can not add it. 3. This dish is only slightly spicy. If you like spicy, you can add more dry pepper and stir fry. 4. In the end, you should take care of the juice. If you want more soup, you can take less for a while. If you want the soup to be thick, you can take more for a while. There is no fixed standard. 5. Don't forget to stew a pot of rice.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Huang Men Ji