Braised chicken rack

Overview

I found chicken racks in the supermarket for 2.1 yuan per pound, and they come with a little breast meat, which is very fresh. So I decided to eat chicken stand. Eating chicken stand and eating chicken are two completely different feelings. It's more about the taste.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• beer
• celery leaves
• chicken essence
• chicken rack
• cilantro stems
• fermented bean curd juice
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• rock sugar
• thirteen incense
• ginger
• small dried chili pepper

Ingredients

Steps

1. 1 Wash the chicken rack, remove the trachea and esophagus, chop it into pieces, blanch it in a pot under cold water, add cooking wine, green onions, and ginger. After the water boils, skim off the floating foam. Note that chicken butts can be eaten even if the carcinogen-containing butt tips are removed.

   

2. 2 Cut green onions into large pieces, slice ginger, coriander stems, and wash celery leaves

   

3. 3 Put oil in the pot, stir-fry the coriander stems over low heat, then add the celery leaves, ginger and green onion and stir-fry until fragrant

   

4. 4 Stir-fry the ginger, green onion, coriander stalks and celery until the aroma is released and set aside

   

5. 5 Put the blanched chicken rack into the pot and stir-fry, add light soy sauce, oyster sauce, dark soy sauce, cooking wine, fermented bean curd juice, thirteen spices, small peppers, rock sugar, stir-fry until evenly colored, and then add half a bottle of beer. If you don’t use a pressure cooker, put a bottle of beer and simmer on low heat for 40 minutes

   

6. 6 Put the onion, ginger, coriander and celery into the pressure cooker pot, then pour the fried chicken rack into the pressure cooker and press the chicken and duck button

   

7. 7 After the pressure cooker is degassed, put the chicken rack back into the wok, add salt, and use high heat to reduce the chicken essence. Just make the soup thick

   

8. 8 Remove from pan and plate.