Three kinds of stewed chicken(lu ji san yang )

Three kinds of stewed chicken

Introduction:

"Bittern has always been my favorite food. Every time I make my own bittern, I will put more samples into a pot of bittern, and I will certainly make more. The extra can be put in the freezer frozen layer. When I want to eat, I can take it out for heating at any time. It's convenient, delicious and can satisfy my cravings."

Production steps:

Step 1: Materials: chicken wings, chicken tips, chicken feet each half a Jin, clean these materials, cut a few pieces of ginger.

Step 2: put water in the pot, add cooking wine, and then put ginger slices, chicken wings, chicken tips and chicken feet in.

Step 3: don't add a lid. As soon as the fire boils, turn it over with a spatula and turn off the fire. The purpose of blanching is to remove the fishy smell of chicken wings, tips and feet.

Step 4: pour out the foam just blanched under the water tap, so as to keep the meat of chicken wings, tips and feet fresh and tender.

Step 5: pour a small half bottle of Lee Kam Kee brine into the small soup pot, 4 dried peppers, 2 ginger slices, a small piece of cinnamon, 1 star anise, a few fragrant leaves, a little soy sauce and soy sauce, and finally add some water. You can use chopsticks to try the saltiness of the marinade, not too salty, because the water will volatilize when cooking the marinade, and the saltiness will become heavier and heavier.

Step 6: drain the chicken wings, chicken tips and chicken feet with cold water, put them into the marinade, bring to a boil over high heat, turn to low heat, cover the pan and cook for about 15 minutes, add a little brown sugar and sesame oil, and cook for another 10 minutes.

Step 7: the stewed chicken wings, tips and feet are ready to taste.

Materials required:

Chicken feet: half a catty

Chicken wing tip: half a catty

Chicken Wings: half a catty

Ginger slices: right amount

Cinnamon: a small piece

Fragrance: a few pieces

Green onion: one

Dried pepper: 4

Star anise: one

Lee Kam Kee brine: right amount

Brown sugar: right amount

Old style: moderate

Soy sauce: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Note: 1. If you are not sure about mixing the marinade, you can try the salty taste after mixing it. Of course, you can also try the salty degree of the marinade and the taste after adding sugar with a spoon after boiling for about 15 minutes to adjust the soy sauce and cold boiled water. 2. If you have time, marinate the chicken wings, tips and feet in the marinade for an hour or two, so that they taste better. 3. If you're not in a hurry to eat the stew, you can put it in the whole pot and let the chicken wings, tips and feet soak in the marinade. 4. I usually marinate pork, pig tongue, pig ears, quail eggs and eggs together with a variety of ingredients. There are many choices, hee hee

Production difficulty: ordinary

Process: brine

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Lu Ji San Yang