Braised Chicken

Overview

Nowadays, braised chicken and rice shops can be seen everywhere on the streets, but not many are really delicious. From Qin Yi's point of view, the lack of delicious food is not due to poor cooking skills, but the key is the wrong ingredients. Just imagine, which roadside shop with a small business will use the best, tender and plump three-yellow chicken to make a plate of braised chicken for you? The so-called browning is actually very simple. It means browning the chicken first, then frying and then stewing. The process of frying the chicken until it is browned is firstly to release the fat from the chicken, making the chicken more fragrant. Secondly, the chicken oil is moistened during the stewing process, so that the chicken will be not hard, plump and fragrant. Therefore, a free-range chicken is a good choice. Another feature of braised chicken is that it is paired with fungus, mushrooms, bamboo shoots and other ingredients. It not only tastes more delicious and rich, but also has a reasonable combination and balanced nutrition. The recipe is simple and can be said to be a delicious and nutritious way to cook chicken at home. Therefore, if you want to eat braised chicken, you don’t have to go out to the streets. You can just cook it at home——

Tags

• hot dishes
• home cooking
• maternity
• autumn recipes
• winter recipes
• fast food
• chives
• cooking wine
• dried red chili pepper
• dried shiitake mushrooms
• edible oil
• five spice powder
• fresh three-yellow chicken
• fungus
• green pepper
• light soy sauce
• mushroom water
• old soy sauce
• oyster sauce
• red pepper
• rock sugar
• water-fat winter bamboo shoots
• garlic
• ginger slices
• salt

Ingredients

Steps

1. 1 Soak the mushrooms in advance;

   

2. 2 Soak the fungus in advance;

   

3. 3 Cut the winter bamboo shoots into pieces, wash and soak in water to remove the astringency;

   

4. 4 Chop the chicken into walnut pieces and soak them in water in advance. Change the water several times until the water is clear;

   

5. 5 Use sterilized tea towels or kitchen paper to absorb the water from the soaked chicken;

   

6. 6 Add 5 or 6 slices of ginger, 1 tablespoon of cooking wine, 1 teaspoon of five-spice powder, 1/2 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, mix well, and marinate for more than 20 minutes;

   

7. 7 Drain the water from the winter bamboo shoots and set aside; cut the shiitake mushrooms into thick shreds and set aside; wash and tear the fungus into small pieces and set aside; cut the chives into diagonal sections and set aside; mince the garlic and set aside; scrub the dried red peppers and set aside; if you add green and red peppers, prepare them at this time; clarify the water for soaking the mushrooms and remove impurities;

   

8. 8 Boil the mushroom water or heat it in the microwave until it is almost boiling and set aside.

   

9. 9 Pour oil into the pot, heat the pot over low heat, add the chicken pieces and all the marinade, slowly stir-fry until the chicken is oily and the surface is golden, take it out and set aside;

   

10. 10 Sauté the minced garlic and dried red chili peppers in the original pot until the chili peppers turn deep maroon;

    

11. 11 Add fungus, mushrooms and bamboo shoots, turn to high heat and stir-fry evenly;

    

12. 12 Add the chicken and stir-fry over high heat evenly;

    

13. 13 Add rock sugar and dark soy sauce, stir-fry evenly;

    

14. 14 Add the heated mushroom water to cover the chicken; if the mushroom water is not enough, you can add a little more boiling water; after the high heat boils, reduce the heat to low, cover the pot and simmer until the chicken is cooked, checking and stirring in the middle;

    

15. 15 Add appropriate amount of salt to taste and turn to high heat to reduce the juice;

    

16. 16 When the soup thickens, add chives and green and red peppers, stir-fry evenly, turn off the heat and serve.