Chinese Food
Halogen chicken
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Every father's day and mother's day, they will gather together to follow the trend - a piece of new clothes, a bowl of hand-made food, a piece of words from the heart. They will give it to parents who never ask for return. See them happily spend the annual festival. Then they will do what they should do if they are released again. Until one day, when I saw my child come into the world, and upgrade to a parent, I could not say how much I cherished that little life. In the process of nurturing, he grew up day by day. No matter what he did, he would always be accompanied by laughter, mistakes, failures and victories. He would silently care for him before his wings were plump. At this time, I finally understand what it means to raise children to know parents' kindness. I understand that my parents have white hair in every little bit of time, emotion and attention paid for their children. With more understanding, I often go home to have a look. Take the cake, moon cake and zongzi made by myself. The first one is for them to taste. Wipe the table for them
Cooking ingredients
Cooking Steps
Step1:Wash the chicken and cut into 1 cm thick slices.
Step2:Heat the oil in the nonstick pan and put in the sliced chicken. Fry slowly over low heat.
Step3:Fry until both sides are yellowish, then clip it out for use. Make sure that the inside of the plain chicken can be fried through the outer surface without being burnt.
Step4:Heat the oil in the pot and put in the dried pepper first. Stir fry until the color is dark and spicy. Then stir fry the onion, ginger pepper and star anise until fragrant.
Step5:Add enough boiling water. Add 3 tablespoons of brine juice, 1 tablespoon of sugar and 2 tablespoons of Huadiao wine. Bring to boil and put in the plain chicken.
Step6:After boiling in high heat, marinate for half an hour in medium and low heat. Turn off the fire when the soup is thick and fragrant.
Cooking tips:Garrulous - halogen chicken. Pepper and star anise must be indispensable. The light meat flavor depends on them. At the beginning of stewing, add enough water. Let the plain chicken drink enough seasoning juice. At last, the juice should be thick. The taste of the plain chicken is also thick. I use Li Jinji's bottled brine. It tastes good when it's concentrated, so you don't need to put salt. You can put more sugar and freshen it. There are skills in making delicious dishes.
