Chinese Food
Chicken with ginger
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Raw food feeding. The 100 year old chestnut garden chicken is easy to cook. Its meat is delicate and tough. I'll use this chestnut garden chicken to make a delicious home cooked dish for my aunt. The most important seasoning of this dish is Shajiang. Shajiang can be used as medicine or seasoning. It has the effect of dispersing cold in the warm, appetizing and relieving food, regulating qi and relieving pain. Parents who like the strong taste of Shajiang can try it.
Cooking ingredients
Cooking Steps
Step1:Clean the inside of the chicken. Wash it with water several time
Step2:Put the flattened ginger and grass fruit into the pot. Pour in some water. Add rice wine when boiling a little. Put the chicken into the pot and pour the water on the chicken with a spoon until the skin is tight. Turn the fire to the minimum. Use the water temperature to simmer the chicken slowly (the floating foam on the soup should be removed and cleaned)
Step3:Cook until chopsticks are used to poke into the root of the chicken leg without blood and water seeping out
Step4:Take it out and let it coo
Step5:Cut it into small pieces. Look how thick the chicken breast is. The muscle fiber is also delicate. Taste it secretly. The chicken is tight without firewood
Step6:Cut it well. Put it in a large basin. It's easy to mix
Step7:Pick and clean the ingredient
Step8:Mince it. Put it on the chicken. Add oyster sauce, soy sauce, peanut oil and sesame oil. Mix it well (I don't add salt here. If it's a little light, add a little salt. It's OK with raw soy sauce. Just mix it to make it lighter
Step9:Dish it. Open it to eat. If you have cooked sesame at home, you can sprinkle it. It's more delicious and more beautiful
Step10:Give Shajiang a recent pictur
Cooking tips:If you don't like it mixed, you can also stir fry ginger and garlic rice in the oil. Add coriander, onion, oyster sauce and soy sauce to make it dip into the sauce to make it delicious.
