How to stew chicken until it is tender and delicious

Many people love to eat chicken, but they are not very proficient in the preparation method. They always feel that the chicken they stewed is not so tender, which makes it very uncomfortable to eat. Some of them cannot be chewed at all. Therefore, it is best to wash it with warm water and simmer it on low heat for a while. It takes about thirty minutes to simmer it. This way, the taste will become better and the meat will become a little more delicious.

Material:

200 grams of chestnuts, 25 grams of red dates, 12 grams of sweet almonds, 10 grams of walnut kernels, 1500 grams of rooster, 15 grams of scallion segments, and 15 grams of shredded ginger. Seasoning: 15 grams of cooking wine, 5 grams of fine salt, 20 grams of soy sauce, 3 grams of MSG, 10 grams of sugar, and 25 grams of lard.

practice

1. Soak the sweet almonds and walnut kernels in boiling water, peel them, drain the water, put them into a warm oil pan and fry them until golden brown, then grind the sweet almonds into powder after they cool down. Cut the chestnuts in half, put them into boiling water, and cook until the shells and skins can be peeled off, then remove and peel.

2. Remove the impurities from the chicken, clean it, and cut it into 3 cm square pieces. Heat lard in a pan until it is 60% hot, add chicken pieces and stir-fry, add cooking wine, shredded ginger, MSG, salt, scallion segments, sugar and soy sauce and stir-fry until colored, then add appropriate amount of water, walnut kernels and red dates and bring to a boil, then move to low heat, cover and simmer for about 1 hour, then add chestnuts and simmer until the chicken is cooked through.

3. Take the chestnuts out of the pot and put them in a bowl, then take the chicken out and place it on top of the chestnuts. Pour the soup over the chicken and sprinkle with ground almonds.

Note: This dish can nourish the body, warm the middle, benefit the kidneys and strengthen the tendons and bones. It is suitable for weak and thin people. However, use with caution in cases of cold, fever and febrile diseases.

Vegetable Chicken Stew

Material:

4 tablespoons butter 4 pounds skinless chicken thighs

4 stalks celery, sliced

4 carrots, peeled and sliced

1 small yellow onion, peeled and sliced

2 tablespoons tarragon vinegar

1 tsp ground spices (dried parsley, chervil, tarragon, and chives)

1 bay leaf

Salt and freshly ground black pepper

practice:

1. Melt the butter in a large cast iron pot or thick casserole over medium heat. Cook the chicken in batches to avoid overcrowding the pan and causing the chicken to not be cooked through. Cook until meat is browned, about 6 to 8 minutes per side. Once the chicken is cooked, set aside.

2. Meanwhile, boil 4 cups of water in a small pot over high heat. Then lower the heat to keep warm.

3. Add celery, carrot, onion, vinegar, spice powder and bay leaves to the pan where the chicken was fried, remembering to scrape the bottom of the pan first. Season with salt and pepper and cook until vegetables begin to soften, about 3 minutes.

4. Add the chicken and gravy to the pot, add enough hot water (about 3 cups of water to cover the chicken), and bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Out goes the bay leaf.