Jie Jie Chicken Pot
Overview
This is one of my favorite dishes, it’s simple to make and delicious😋!
Tags
- hot dishes
- home cooking
- banquet dishes
- lunch
- dinner
- coriander
- cornstarch
- cumin powder
- dried shallots
- garlic cloves
- garlic sprouts
- high-strength liquor
- light soy sauce
- mountain chicken
- old soy sauce
- rice wine
- salt baked chicken noodles
- sauerkraut
- shajiang
- zhuhoujiang
- ginger
- green onions
- green pepper
- salt
Ingredients
- Coriander Appropriate amount
- Cornstarch Appropriate amount
- Cumin powder Appropriate amount
- Dried shallots Appropriate amount
- Garlic cloves Appropriate amount
- Garlic sprouts Appropriate amount
- High-strength liquor Appropriate amount
- Light soy sauce Appropriate amount
- Mountain Chicken 1
- Old soy sauce Appropriate amount
Steps
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It cost more than 80 yuan to prepare a good chicken and chop it into small pieces.
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The seasonings all contain salt, so be careful when adding them.
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Join as you like.
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Add cumin powder.
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Zhuhoujiang.
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Be careful with the amount of salt.
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Finally, sprinkle a little cornstarch and mix well to lock in the moisture and ensure that the chicken is charred on the outside and tender on the inside.
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Shajiang is the highlight of this dish.
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Prepare more auxiliary ingredients, which is the special feature of Jie Jie.
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Marinate the chicken pieces for about half an hour and fry over high heat until both sides are slightly brown.
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Just like this, don't make it too old, it will be baked later.
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In another casserole, add a little more oil.
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Put the auxiliary ingredients into the casserole and stir-fry over low heat until fragrant.
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The fried chicken pieces are fragrant. If there is black bean, you can add some.
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Pour in a little rice wine, cover and bake over high heat for 8 minutes. Do not add water. You will hear a squeaking sound during the process. The moisture in the ingredients is stimulated and the aroma is released and blended into the chicken.
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I like to add some sauerkraut to relieve the greasiness.
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Add the sauerkraut and garlic and stir-fry for one minute.
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Remove the garlic leaves, coriander and green onions.
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Cover and top with 56-degree Beijing Erguotou made in 1982, prepare a lighter, and light it🔥.
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Open the lid in one minute.
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The awesome chicken is just fine, the meat is firm and smooth, the sauerkraut is an appetizer, and the rice cookers are on their way!
