How to make braised chicken

Only when we see food that is colorful, fragrant and delicious will our appetite be aroused. So to make the food colorful, fragrant and delicious, of course we must practice cooking frequently to improve our cooking skills. Today, the editor will provide you with an opportunity to cook. Come and learn how to make braised chicken!

1. Soak the mushrooms in advance;

2. Soak the fungus in advance;

3. Cut the winter bamboo shoots into pieces, wash and soak them in water to remove the astringency;

4. Chop the chicken into walnut pieces and soak them in clean water in advance, changing the water several times until the water is clear;

5. Use a sterilized tea towel or kitchen paper to dry the soaked chicken;

6. Add 5-6 slices of ginger, 1 tablespoon of cooking wine, 1 teaspoon of five-spice powder, 1/2 teaspoon of salt, 1 tablespoon of light soy sauce, and 1 tablespoon of oyster sauce, mix well, and marinate for more than 20 minutes;

7. Drain the winter bamboo shoots and set aside; cut the mushrooms into thick strips and set aside; wash and tear the black fungus into small pieces and set aside; cut the shallots into oblique sections and set aside; mince the garlic and set aside; scrub the dried red peppers and set aside; if you want to add green and red peppers, prepare them at this time as well; clarify the water used to soak the mushrooms and remove impurities and set aside;

8. Boil the mushroom water or heat it in the microwave until it is almost boiling and set aside.

9. Heat the pan with oil, add the chicken and all the marinade, and fry slowly until the chicken is oily and golden brown. Set aside.

10. Saute minced garlic and dried red chili in the original pan until the chili turns dark red;

11. Add black fungus, shiitake mushrooms and bamboo shoots, turn to high heat and stir-fry evenly;

12. Add the chicken and stir-fry evenly over high heat;

13. Add rock sugar and dark soy sauce, stir fry evenly;

14. Add the heated mushroom water until the chicken is covered; if the mushroom water is not enough, add some more boiling water; bring to a boil over high heat, then turn to low heat, cover the pot and simmer until the chicken is cooked through, check and stir-fry in between;

15. Add appropriate amount of salt to taste and turn to high heat to reduce the sauce;

16. When the soup becomes thick, add green onions and green and red peppers, stir-fry evenly, turn off the heat and serve.

After reading the editor’s introduction, are you very interested in this braised chicken? Then don’t wait any longer and try it yourself.