【Beijing】Braised Chicken

Overview

The Spring Festival is approaching, and the main dishes must be prepared. Chickens, ducks and fish should be prepared. Next year is the Year of the Rooster, so let’s cook the chicken first. I made braised chicken legs today. It was loved by the family, who commented emphatically on this dish and gave verbal praise. The meat is fresh and tender, and the soup has the right flavor. It’s a must-have for rice, and a top choice during festivals!

Tags

• hot dishes
• shandong cuisine
• big chicken legs
• light soy sauce
• mushrooms
• old soy sauce
• onions
• oyster sauce
• rock sugar
• bell pepper
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Wash the large chicken legs, soak them for about 20 minutes, and cut them into pieces about 4 cm in size.

   

2. 2 Prepare side dishes. Wash and slice bell peppers and carrots, slice ginger, and cut green onions into sections. Remove stems from shiitake mushrooms and slice into slices.

   

3. 3 Make the sauce. Add 4 tsp light soy sauce, 2 tsp dark soy sauce, 2 tsp oyster sauce, 1 gram salt into the bowl, and add some water. (I use the spoon in the picture for the amount of spoons)

   

4. 4 Boil water in a pot, add chicken pieces and blanch them, drain and set aside.

   

5. 5 Put oil in the pot, lower the heat, add rock sugar (it’s best to use crushed rock sugar for easier melting) and stir-fry the sugar color. Be sure not to heat too much until the rock sugar melts and turns dark brown.

   

6. 6 Add onion and ginger slices and sauté until fragrant.

   

7. 7 Add chicken pieces and stir-fry.

   

8. 8 Add mushrooms and stir-fry.

   

9. 9 Add the prepared sauce and stir-fry evenly.

   

10. 10 Add the water to cover the chicken, bring to a boil over high heat, then simmer over medium to low heat.

    

11. 11 When less than half of the soup is left, add the carrots and bell peppers and stir-fry. Remove from the pan.