Chinese Food
Home style braised chicken slices with spicy sauce
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Braised chicken nuggets are a delicacy that will appear on every table, and each family has its own cooking method and taste. This recipe is a very ordinary and simple method. It belongs to Kwai Chi. But its taste is not lost in restaurants. The ingredients are simple, the meat is tender and the taste is strong.
Cooking ingredients
Cooking Steps
Step1:3 fresh drumsticks. Remove the skin. Cut off the extra grease on the drumsticks. Rinse with water.
Step2:Cut the chicken into pieces. Rinse the blood. Drain it for standby. Cut the green pepper into the hob. Cut the onion and coriander into sections. Cut the garlic and ginger into pieces
Step3:Marinate the drained chicken pieces with a spoon of raw soy sauce, two spoons of cooking wine and half a teaspoon of salt for 20 minutes.
Step4:Put some oil on the bottom of the pot. Stir fry the icing sugar over low heat.
Step5:Stir fry until the crystal sugar turns into chicken blood red. Take dense bubbles. The red of braised pork should be made by stir frying with sugar. It can also be simply mixed with old soy sauce. But the color of sugar is more red, bright and attractive. The stir fried sugar is not sweet. So don't be afraid that the chicken will be sweet. Usually, when cooking, you don't use a lot of sugar to fry. So you use a little old soy sauce to match the color.
Step6:Put in chicken pieces, stir fry and color them. Add half spoon of soy sauce to help color them. Stir until the chicken is tight, put in ginger, garlic and cinnamon to continue stir fry. Add half spoon of bean paste and half spoon of soybean paste for seasoning. Both sauces are salty. Make sure to taste the saltiness before deciding whether to put salt.
Step7:Continue to stir fry the chicken for 58 minutes. It's almost done. Stir fry the onion and coriander sections for several times to taste.
Step8:Open the fire to collect the juice. Because there is no water in the whole process, the water in the frying pan is thick original juice. When there is still some juice, put the green pepper in it and stir fry until it is broken.
Step9:Make a dish out of the pot. It's not enough with the delicious rice.
Cooking tips:1. Chicken leg meat depends on whether the skin is removed. I remove it every time. 2. It will be bitter if the sugar color is over fried. Pay attention to control the temperature. 3. The secret of thick tender meat juice is not to add water in the process of frying. There is no need to add any water. 4. The drumstick used is the fresh drumstick meat bought in the market. It's better to be cooked. If you change it into an old hen, you can't use this way of cooking. It's impossible to burn it thoroughly in 10 minutes. 5. If you can eat spicy, put some dry red pepper. The taste is better. There are skills in making delicious dishes.
