Chinese Food
Braised chicken
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The Yellow stewed chicken needs to be stewed until it's colored. So the chicken should not be cut too small so as not to be broken in the end. The meat can also be made with a little fatter hen or local chicken, or just buy chicken legs. In a word, the more stewed chicken is, the more fragrant the soup is. This is the most delicious.
Cooking ingredients
Cooking Steps
Step1:Wash the chicken leg and soak it in wate
Step2:Cut the chicken leg and soak it in water again. Wash it repeatedly to remove the blood (there is more blood in the bone)
Step3:Wash and drain the chicken leg. Marinate with cooking wine, salt and pepper
Step4:Prepare ingredients - cut garlic and millet peppers into sections, slice ginger, pat garlic seeds into thin pieces, eight pieces of rock sugar, cut green peppers into pieces, and prepare star anise, fragrant leaves and cinnamon
Step5:It's convenient to open the bag for instant consumption of chestnut
Step6:Wash and soak mushrooms in water, drain and cut into shreds. Don't pour out mushroom water
Step7:Hot pot of cold oil. Stir fried with millet pepper, ginger and garlic
Step8:Stir fry the chicken leg until the meat surface is brown
Step9:Stir fry star anise, cinnamon, fragrant leaves and soy sauce to make it fragrant
Step10:Put down the mushroom. Pour in the mushroom water, then put it over the chicken and bring to a boil
Step11:Stew for 40 minutes (slowly stew for ginger flavor)
Step12:Continuously stewed soup thickened
Step13:Stir fry the green peppers and collect the juice
Step14:In a dish.
Cooking tips:1. I don't mind blanching. So I have to wash and soak it repeatedly. 2. The important ingredient of making a braised chicken is ginger. When there is a lot of time, I can stew it for 30 to 40 minutes to an hour. I have skills to stew it slowly to make it taste delicious.
