Chinese Food
Braised chicken
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When I was a child, I could eat three bowls of rice every time I ate the stewed chicken made by my grandmother. In my hometown, every family has its own way of stewing chicken. A dish I liked since I was a child.
Cooking ingredients
Cooking Steps
Step1:Cut the ginger into 8 thick slices. Pat the whole garlic without breaking it. Chop the shallots. Cut half of the chicken into pieces. Put more oil in the pot. Put the chicken into the pot. Stir it in high heat to get out of the water. Stir it in medium heat to dry. Stir until the color is golden and there is a layer of crispy outside.
Step2:Another pot. Put in oil. When the oil is hot, put in ginger slices, garlic slices, peppers and star anise to stir fry. When the aroma is full, put in the stir fried chicken pieces and stir fry them quickly. Then put in a big cover of rice wine to smell. Continue to stir fry. Then put in the old soy sauce. Stir fry and color all the chicken pieces. Pour in a bowl of water. Submerge to two-thirds of the chicken. Cover and boil. When the soup in the pot boils, put in the mushroom. Boil it to half. Then put in the black fungus and a small amount of salt. Mix slightly. Continue to stew over medium heat.
Step3:When the water is about to stew, sprinkle a small amount of vinegar. Sprinkle with a teaspoon of sugar. Continue to stir fry until the water is completely dry. Sprinkle with sesame oil and sprinkle with black sesame and chopped green onion. Start the pot and dish.
Cooking tips:If you want the chicken to taste good, it's not the kind of chicken with water. When you dry it, you must see the crispy skin. There are many kinds of side dishes for braised chicken. My favorite is black fungus and potatoes. This time, mushrooms are also very fragrant. If you think the peppers are not spicy enough, you can stir fry them with chili sauce before adding water in step 2. There are skills in making delicious dishes.
