Chinese Food
Braised chicken
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Braised chicken and rice is a famous dish in Shandong. To make the most authentic stewed chicken, not only the selection of ingredients should be fine, the feeding should be accurate, but also the requirements for the pot body are very high. After being made, it has beautiful color, fragrance, tender taste and rich fragrance. No matter the taste, vision and color are top grade. It's memorable. It's worth eating. Although my method is not so elegant, I have tried many times to choose different ingredients, including broiler, native chicken, Sanhuang chicken, chicken wing root and Pipa leg. The same method has some differences in taste. I also summed up some of my own experience. The color of the chicken is bright. There is thick fat in the soup. The color of the chicken soup is slightly thin. The meat is more firewood. The Sanhuang chicken is between the two. Because I don't like some parts of chicken, I like the braised chicken made from Pipa legs. Although it's not authentic, it tastes good. It's named braised chicken.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients read
Step2:Wash the legs of pipa, chop them into small pieces, add ginger slices, cooking wine, soy sauce and salt, and marinate for half an hour
Step3:Sliced ginger. Sliced scallion. Sliced dried chilli in two parts for standb
Step4:Wash the mushrooms and put them into warm water (60-80 ℃). Add a little sugar for hair soaking
Step5:Boil the mushroom water for standb
Step6:Heat up the pot, add in the oil, add in the dried chilli and star anise, stir fry to tast
Step7:Add chicken pieces and ginger and stir fry until fragran
Step8:Add cooking wine, raw soy sauce and a small amount of old soy sauc
Step9:Add the boiled mushroom water. No chicken piece
Step10:Put in the mushroom with good bubble
Step11:Put in some icing suga
Step12:Bring to a boil. Turn to medium heat. Simmer for 30 minutes. Add some salt. Turn to high heat and collect the juice
Cooking tips:1. The main ingredients of braised chicken can be selected according to personal preferences. 2. Do not blanch the chicken in advance. Otherwise, the fat in the chicken can not be released. It affects the color and taste. 3. Soak the water of Lentinus edodes. The water temperature should be 60 ~ 80 ℃. In this way, the flavor of Lentinus edodes can be aroused. 4. Add a little sugar when soaking the Lentinus edodes. It can not only shorten the soaking time, but also make the taste more delicious after cooking. 5. The water of Lentinus edodes is not enough Throw it away. Boil it and use it to stew chicken. The taste is stronger. It also reduces the loss of some water-soluble nutrients. Because letinous edodes water is relatively small. When boiled, add some cold water 6, preferably dry letinous edodes. Dry letinous edodes can absorb the essence of soup in the process of stewing, so as to make letinous edodes more delicious and tasty.
