Deciphering the sauce and spices of braised chicken

Braised chicken has been a popular delicacy in recent years, and it is also a food that many white-collar workers often eat at noon. Braised chicken with rice is a more traditional famous snack that originated in Jinan. It is also a more traditional Han Chinese delicacy in Jinan, Shandong. Its main ingredient is chicken thigh meat, combined with mushrooms, green peppers and other ingredients. The ratio of sauce and spices of braised chicken is relatively important. Let us learn about it below.

Sauce ratio

500 grams of soybean paste, 600 grams of Haitian oyster sauce, 90 grams of Haitian seafood sauce, 120 grams of WeiDa delicious and fresh sauce, 80 grams of straw mushroom dark soy sauce, 100 grams of abalone juice, 50 grams of Pixian bean paste. Mix the above seasonings evenly and add water at a ratio of 1:3.5 when using to make a mixed base material (add 3.5 pounds of water for every pound of mixed sauce).

practice:

(1) Chop the chicken legs into large pieces and soak them in clean water for half an hour to remove the blood, changing the water twice during the soaking process. (2) After draining the water, add cooking wine, light soy sauce, dark soy sauce, oyster sauce, soy sauce chicken sauce, green onion, ginger and garlic (you can add more ginger as appropriate), mix well and marinate for about half an hour. (3) Slice the mushrooms and cut the green and red peppers into small pieces. (4) Heat oil in a pan, add chicken thighs and stir-fry (be sure to remove onions and garlic before frying). (5) After the chicken changes color, add the dried chili segments and continue stir-frying. (6) Stir-fry for about 5-6 minutes until the chicken fat is released and the chicken becomes shiny. (7) Add appropriate amount of boiling water, bring to a boil over high heat to remove the foam, then simmer over low heat for 10 minutes. (8) After ten minutes, add the mushrooms and stir-fry over high heat until they become soft. Add appropriate amount of salt to taste. (9) Pour the soup and chicken pieces into a casserole. Bring to a boil and then simmer over low heat for about 5 minutes. (10) Do not let the soup dry up too much. Sprinkle some green pepper on top before serving.

Tips:

(1) The water from shiitake mushrooms is very delicious when used to cook food, so do not throw it away; just use it directly for cooking. (2) This dish is salty, sweet and slightly spicy. If you like spicy food, you can add more chili peppers to make it more flavorful and go well with rice. (3) Chicken cooked with beer is very soft, tender and more fragrant. (4) For those who like bamboo shoots, adding dried bamboo shoots will make the dish more flavorful and delicious. (5) The ingredients must be carefully selected and must be fresh and tender chicken thighs. (6) Add ingredients accurately. All main ingredients must be weighed carefully before being put into the pot. (7) The pot must be made of clay pot, not metal utensils.

Dietary precautions:

(1) Chicken contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E and niacin. (2) The fat content is low and contains highly unsaturated fatty acids. (3) The protein content is relatively high, with many types and high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. (4) It also contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the Chinese diet. (5) Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood circulation, and strengthening tendons and bones. Green and red peppers, sweet corn, green beans, etc. can provide pregnant women with sufficient vitamins. The whole dish is crispy, sour and spicy, colorful and can stimulate appetite. (6) Chicken should not be eaten with chrysanthemum, mustard, glutinous rice, plum, garlic, carp, turtle meat, shrimp, or rabbit meat. (7) Do not eat when taking levodopa; do not eat when taking iron preparations.