Authentic braised chicken recipe and method

Braised chicken is a braised dish that many people like to eat. I often learn to make it at home, but I always feel that I can't make the authentic braised chicken taste. Instead, it becomes particularly unpalatable, and even the color makes people feel that they have no appetite. This is because I did not add soy sauce. You should add some soy sauce on the surface of the chicken before braising.

The net weight of bamboo shoot chicken is 1 kg, and the water-soaked magnolia slices (winter bamboo shoots are also OK) are 200 grams.

Ingredients: 150 grams of soy sauce, 6 grams of refined salt, 50 grams of sugar, 50 grams of cooking wine, 4 grams of MSG, 40 grams of water starch, 40 grams each of onion and ginger, and 2 kilograms of vegetable oil (actual consumption is 160 grams).

Preparation method:

1) Wash the bamboo shoot chicken and chop it into 2.5 cm square pieces; slice the soaked magnolia leaves; cut the green onions into sections; slice the ginger. 2) Pour oil into a pot and heat until it is 80% cooked. Put the chicken pieces in a bowl, add a little soy sauce and mix well. Fry in the pot until golden brown, remove from the pot and drain the oil. 3) In another pot, add a little oil, stir-fry scallion and ginger slices after it is hot, then add water, soy sauce, cooking wine, salt, sugar, MSG, soaked magnolia slices, and chicken pieces. After the pot boils, skim off the foam and turn to low heat. Simmer for about ten minutes until the soup is half gone and the chicken is soft. Then turn to high heat, remove the scallion and ginger, thicken with water starch, drizzle with cooking oil and serve.

Features: Bright red color, soft, tender and fragrant.

Key to production: When frying the chicken nuggets, the oil temperature should be hotter, and the chicken nuggets should be removed when the surface becomes hard. Since the dish uses bamboo shoots and chicken, the stewing time cannot be too long to avoid it being over-cooked. In addition, you must also know that when the chicken nuggets are almost cooked, you should immediately turn to high heat to collect the sauce. Do not wait until the chicken nuggets are completely cooked and there is still a lot of soup, otherwise the chicken nuggets will have no taste.

Roasted Chicken with Chestnuts

【Features】 Crisp and tender chicken, sweet chestnuts, seasonal delicacy, delicious

【raw material】

1 live hen or capon, weighing about 1500-2000 grams, 100 grams of vegetable oil (or lard), 25 grams of bean paste, 50 grams of old ginger, 10 grams of green onion, 25 grams of white sugar or rock sugar, and appropriate amounts of pepper, cooking wine, soy sauce, refined salt, MSG, star anise, etc.

【Production process】

Kill the chicken, pluck the feathers, cut open the belly, remove the internal organs and clean it. Cut off the head, wings, legs and shins. Then cut the chicken in half and chop the chicken meat into 3 cm long and 2 cm wide rectangles. Chop the chicken head, wings and legs into 3 cm segments. Place the pan on high heat, heat 100 grams of vegetable oil, then stir-fry the chicken pieces in the hot oil pan. When the chicken becomes hard, add cooking wine, ginger, bean curd, and peppercorns. Stir-fry until the water gradually dries up and the aroma exudes. Then add an appropriate amount of water, a small amount of salt, soy sauce, sugar, star anise, etc. Cover and simmer until the food is about 60% to 70% cooked, then add chestnuts and simmer for about 15 minutes. Add chopped green onion and MSG when serving, with a small amount of soup preferred.