How to make the best braised chicken

Braised chicken is definitely the best dish to go with rice, but the methods are not all the same. Here are a few simple methods for you to try. Before making braised chicken, you need to blanch out the blood. Then, if you have time, it is best to marinate it so that it can absorb the flavor. The most critical part of braised chicken is stir-frying. When stir-frying, the chicken must be cooked through, but not for too long otherwise the meat will become tough. Therefore, the control of heat and time is the biggest reason for the different taste.

How to make braised chicken (I)

raw material:

1. Main ingredients: 500 grams of fresh chicken, 100 grams of pork tenderloin, 50 grams of bell pepper, and 3 egg whites.

2. Seasoning: salt, MSG, scallion segments, ginger slices, garlic cloves, soy sauce, broad bean gouache, and lard.

Preparation method:

1. Remove the cap of the fresh chicken, remove the dirt, wash and cut into pieces. Remove the seeds from the bell pepper and cut the stem into 3 cm pieces

Square block. Slice the garlic.

2. Pour the egg white into a bowl and stir. Add the tenderloin slices and broad bean powder and mix well.

3. Heat lard in a wok, add the tenderloin slices, use a hand spoon to push until cooked, and scoop into a colander to drain the oil.

Then let the oil continue to heat up to 50% hot, put in the chicken pieces and stir-fry them, then pour into a colander to drain the oil.

4. Leave a little oil in the wok, fry the garlic slices first, then add the ginger slices, scallions, and bell peppers.

Stir-fry the chicken, pork, salt, and soy sauce, thicken with broad bean powder, and pour over the sauce.

Serve the cooked lard on a plate.

Note: This dish combines chicken, which nourishes the spleen and stomach, with pork, which nourishes yin and moistens dryness. It can be used as an auxiliary treatment dish for patients with liver and kidney yin deficiency, dizziness, back pain and weak legs, or yin deficiency and lung dryness due to dry cough with little sputum, dry throat and mouth.

How to make braised chicken (Part 2)

Ingredients: 500g young rooster, 1/2 tablespoon chopped green onion, 3 tablespoons salad oil, 1/2 tablespoon chopped ginger

Seasoning: 1 tablespoon soy sauce, half a tablespoon pepper powder, 1 teaspoon sesame oil, 1 tablespoon rice wine, half a teaspoon aged vinegar, 10 grams of fine salt, 2 teaspoons cornstarch, 1 teaspoon sugar, and a little MSG.

practice:

1. Cut the chicken into small pieces, remove the internal organs, clean it, and marinate it with seasoning for 30 minutes.

2. Put salad oil, chopped green onion and chopped ginger into a heat-resistant dish, sauté them over high heat for 2 minutes. Pour in the marinated chicken pieces and continue cooking over high heat for 4 minutes.

Features: Strong chicken flavor, fragrant and delicious.

How to make braised chicken rolls (I)

practice:

1. Cut off the old ends of the bamboo shoots and tear them into shreds. Moisten the bean curd skin with a wet towel and tear off the edges. Place 3 sheets horizontally on a board, overlapping each other by half. Then place the shredded bamboo shoots at the bottom of the bean curd skin, roll them up tightly from bottom to top, and cut them into 4 cm long segments to form "rolled chicken" segments. Mushroom slices.

2. Place the pot on high heat, heat the salad oil to 150 degrees, put in the rolled chicken slices, fry until golden brown, and remove with a colander. Leave 25 ml of oil in the pot, pour the bamboo shoots and mushrooms into the pot and stir-fry briefly, then add soy sauce, sugar, vegetarian soup and rolled chicken and cook for about 3 minutes. When the soup is reduced to 1/5, add MSG and blanched green vegetables, remove from heat, serve on a plate, and drizzle with sesame oil.

Features: Bean curd skin and dried bamboo shoots are both specialties of Hangzhou. The finished dish is soft, tender, fragrant and full of local flavor. It is a traditional famous dish in Hangzhou.

How to make braised chicken rolls (Part 2)

Ingredients: 350 grams chicken breast, 50 grams cooked ham, 50 grams winter bamboo shoots, 50 grams mushrooms. 50 grams of egg white, 40 grams of soy flour, 500 grams of vegetable oil, 750 grams of good soup, 10 grams of red soy sauce, 10 grams of onion and ginger each, 10 grams of cooking wine, 2 grams of salt, and 5 grams of soy sauce.

Method: Cut the chicken breast into 24 slices, about 4.5 cm long and 2.7 cm wide. Cut the ham, bamboo shoots and mushrooms into 24 thick strips about 2.5 cm long. Spread out the chicken slices, place one piece of ham, bamboo shoots and mushroom shreds on one end of the slices, wrap them into a roll, and spread egg white and soy powder on the end of the roll. Coat the entire roll with a layer of egg white and soy flour. Place a wok on high heat and heat the vegetable oil (about 200°C). Put the chicken rolls in one by one along the edge of the wok and fry until they turn yellow. Heat the pot and place the chicken bones at the bottom, then add the soup, red soy sauce, onion, ginger and cooking wine. Add soy sauce and salt to taste and color, then put in the chicken rolls, cook over high heat then switch to low and slow heat (about 30 minutes), take out the chicken rolls, place them in a steaming bowl (set to "three layers of water"), pour the original sauce of the roast chicken into a bowl, steam in a steamer for about 10 minutes, take out, pour the original sauce into the pot, turn the chicken rolls over on a plate, thicken with two streams of starch from the pot and pour over the chicken rolls.