Braised Chicken
Overview
Braised chicken with rice was once very popular in the streets and alleys, and a dish with a very high click-through rate among office workers. The fragrant chicken nuggets and thick soup are paired with a bowl of rice. It is also super delicious. You can also make it at home to taste like a restaurant, and it is clean and hygienic, not inferior to takeout~
Tags
Ingredients
Steps
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Soak dried shiitake mushrooms.
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Chop the chicken legs into large pieces and discard the blood.
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Pour the chicken pieces under cold water, add an appropriate amount of cooking wine, bring to a boil and skim off the floating residue, boil for two minutes and drain.
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Mix a bowl of sauce, one spoon of light soy sauce, a little dark soy sauce, one spoon of oyster sauce, two spoons of tomato sauce, half a spoon of sweet noodle sauce, and a large spoonful of soybean sauce. Stir evenly.
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Dice garlic and ginger.
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Put a little cooking oil in the pot, add white sugar and stir-fry over low heat. Stir constantly with the back of a spoon until the melted sugar turns into small bubbles and turns light yellow.
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Add chicken pieces and stir-fry until browned.
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Add onion and ginger and stir-fry until fragrant.
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Add the prepared sauce and stir-fry. All hang evenly on the chicken pieces.
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Cook a circle of rice wine along the edge of the pot.
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Add enough hot water to cover the chicken pieces.
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Transfer to an enamel stew pot (or casserole), bring to a boil and add the mushrooms.
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Cover and simmer over medium heat for fifteen minutes.
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Add potatoes and continue to simmer for ten minutes. Add green and red peppers to simmer until cooked before serving.
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It's fragrant, tender and rich in sauce. It's served with a bowl of rice, Bimei's takeaway braised chicken and rice.
