Stewed chicken with ginger sauce(jiang zhi lu ji )

Stewed chicken with ginger sauce

Introduction:

"There is no brine. You can buy Li Jinji's brine and add water to make it. Medium heat should be used when thicken, avoid soup paste pot. The amount of soup should be controlled according to the amount of raw materials, and it is appropriate that each piece of chicken can be put into the juice. You'd better use a big bone chopping knife when chopping, otherwise the chicken is easy to be broken and the shape will be affected. "

Production steps:

Materials required:

Chicken: 500g

Red brine: 1500g

Ginger: 1 large piece (about 50g)

Chives: 6 (about 50g)

Pickled red pepper: 2 tbsp

Cooking wine: half a teaspoon

Soy sauce: 1 tbsp

Starch: 2 tbsp

Fresh soup: 5 tbsp

Chicken powder: 1 tsp

Oil: 2 tbsp

matters needing attention:

Production difficulty: Advanced

Process: brine

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Jiang Zhi Lu Ji