【Fragrant fermented chicken】
Overview
By the way, the wine grains that are as red as agate in my house are specially left over when making bad fish during the Chinese New Year! The color is like agate, and the taste is mellow. Whether it is used for stir-fried clams, clams, spring bamboo shoots, minced meat, or minced chicken and duck, the taste is excellent! For some reason, the wine grains during the Chinese New Year have a particularly special mellow aroma. Maybe it is because of the low temperature when it is made, or simply because it is a special thing for the Chinese New Year. Anyway, it is a special treasure. Every year, I buy a lot of distiller's grains during the Chinese New Year. Except for the Fuzhou marinated fish and fried marinated eel that I want to make during the Chinese New Year, I divide the rest into several portions and store them in the freezer of the refrigerator. I will use them in dishes until spring. While tasting the delicious food, I can also feel the warm companionship of {New Year}!
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Ingredients
Steps
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Raw material picture
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Soak the chicken in ice water for more than 30 minutes, rinse to remove blood, wash and drain. Heat the wok, pour a small amount of oil into the wok
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Add chicken and stir-fry
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Fry the chicken to dry out the water (this step is very important) until the chicken is oily, spray with wine and stir-fry evenly, set aside and set aside
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Heat remaining oil, add onion and ginger and sauté until fragrant
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On low heat, add the distiller's grains and stir-fry until fragrant
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Pour in the chicken and stir-fry evenly (very, very fragrant)
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Pour in hot boiling water until it is even with the chicken
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Add rock sugar
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Turn the casserole (you don’t need to change the pot) to a boil, then lower the heat for 40 minutes (depending on the size of the chicken pieces)
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Pour into the wok and turn to high heat to reduce the juice
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Oily but not greasy!
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Appreciation of the finished product
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One bowl of food to satisfy three super foodies in the family. Touched!
