Chinese Food
Stewed chicken with spiced sauce
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Use of brine - 1. All animal raw materials need to be treated with hot water before they are marinated. Otherwise, if the raw materials are directly put into the pot, the brine will be sharply reduced, which will cause the taste of dishes to be too salty. 2. A pot of good brine should often be used to make animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a saying called the older the brine, the better. That's what it says. 3. Pork, chicken, duck, goose, rabbit and other raw materials with strong fresh flavor should be separated from beef, mutton and other raw materials with strong smell, such as water of various animals, such as sausage, to use brine separately, so as to ensure the quality of brine and brine dishes. 4、 In the process of use, we should often check the color, fragrance, saltiness of the brine and whether the soup is sufficient. Storage of brine - 1. After a period of use, the brine will leave a few residues of raw materials or spices
Cooking ingredients
Cooking Steps
Step1:Condiments - 2 anise, 1 cinnamon, 1 cumin, 10 prickly ash, 2 cardamom, 1 grass fruit, 35 fragrant leaves, 510 dried peppers. The above condiments can also be purchased directly from the supermarket. It's more convenient than your ow
Step2:Put the chicken into the boiling water, blanch and scald, then take it out. Wash off the froth on the surface. Set aside.
Step3:Stir fry sugar - 70, 100g ice sugar, 100g boiling water, 25g salad oil, open hot pot, put in oil pan. Add in the lollipop. Turn down the heat. Stir constantly. When the sugar solution turns from big bubble to small bubble, until the small bubble also disappears slowly. When the sugar solution turns to dark red, pour in 100g boiling water and mix well, it will become sugar color.
Step4:Clean and pat the ginger. Wash and tie the chives. Pour soup, sugar color and old brine into the pot. Add ginger, onion and salt. Then put all spices. After boiling, use a small fire to boil slowly until the fragrance overflows. It will become fresh brine.
Step5:Put the chicken with the skin down.
Step6:Close the lid. Cook until boiling again. Turn to minimum heat. Simmer for 4060 minutes.
Step7:If the chicken is evenly colored and can be easily pierced with chopsticks, it means that the stew is ready. Turn off the fire. Close the lid. Let the chicken soak in the brine for another 1530 minutes. Clip it out with chopsticks. When it's cool, cut it into pieces.
Cooking tips:Tips - * * when stir frying the sugar, heat the oil in a hot pot. Stir slowly over a low heat. When the sugar turns dark red, immediately pour in boiling water and mix well. Otherwise, if you continue to stir, the sugar will turn bitter. **All kinds of spices in the brine. If you think it's troublesome to match, you can go to the supermarket directly to buy the packaged special brine sauce. You can cut a small bag every time you use it. It's very convenient. **It's better not to add soy sauce to the brine for color mixing, because soy sauce will have a sour taste when it is cooked for a long time, which will affect the taste of the final brine and even the quality of the old brine. The color matching of pickles is made of stir fried sugar. So don't worry about the color of the finished pickles. There are skills in making delicious dishes.
