How to cook butter chicken

Cooking can be a simple thing. Just pour the vegetables into the pot and stir-fry or boil them. But do you really like to eat such dishes? In order to make a good dish, you need to have fixed methods and techniques. So, let me teach you how to make braised butter chicken.

1.1 Take a pot of soup, cut the ginger in half and loosen it, stuff half into the abdominal cavity of the native chicken and the other half into the pot, put the butter native chicken into the pot, pour in bottled mountain spring water, the amount of water should be enough to just cover the chicken

2.2 Kill and remove the feathers of the butter chicken (without gutting it), remove the tail odor, cut the chicken's toenails, take out the chicken's internal organs (liver, gizzard, heart, etc.) from the chicken's tail, then rinse the chicken's abdominal cavity repeatedly with running water and control the water for later use. The chicken blood and chicken internal organs can be used for other purposes

3. Place the soup pot on the stove, bring it to a boil over high heat, skim off the foam on the surface of the pot, add salt, and cook on low heat.

4. Transfer the chicken and the broth into an electric slow cooker (I moved the pot because I had to go out to do things and couldn't stay by the stove. If you have time, you can also cook it over an open flame). Adjust the "low heat" setting and simmer until the meat is crispy and boneless and the broth is golden. Taste and add salt as appropriate. Skim off the top layer of chicken fat and serve directly on the table.

If you want to make this delicious dish of braised butter chicken, please read the above steps carefully, and then learn to make it several times carefully and patiently. In this way, it won’t be long before you see the “results” of your labor.