How to cook low temperature braised chicken

People who are in good health are those who know how to eat. This tells us that we must learn how to cook. Below, the editor will give you a brief introduction to low-temperature braised chicken. I hope you will try it after reading it.

1. Remove the tendons and excess oil from the chicken.

2. Spread salt on both sides and put them in a heat-resistant plastic bag and marinate for 20 minutes.

3. Boil water to 85 degrees and turn off the heat. Put the plastic bag and meat into the pot, cover and simmer for 1 hour. Then just do whatever you need to do and ignore it. If you don't have a thermometer, turn off the heat when there are a lot of small bubbles around the pot.

4. Take out the gravy after 1 hour and pour it into a container for later use.

5. Cut the stewed meat into pieces.

6. Cut the red radish into small rounds and blanch it together with the peas.

7. After draining the water, break off some of the peas and fry them in a pan until the surface is slightly colored.

8. Chop the marinated anchovies into small pieces.

9. Stir-fry in pan.

10. Add apple cider vinegar, honey, salt, pepper, orange marmalade and the gravy from step 4 and mix well.

11. Turn off the heat. Add butter and melt over residual heat.

12. Place some peas on the bottom of the plate, put the chicken on it, distribute the remaining peas and red radish on the plate, pour the prepared chicken sauce on it, and garnish the chicken with shredded green onions.

Maybe someone in your family knows how to braise chicken at low temperature, but I believe the methods are different. Therefore, in order to experience the difference, you should try it yourself. Only through your own efforts can you realize its value.