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How to make braised chicken? Here are three recommended methods!
Braised chicken is a very famous delicacy, originally from Shandong, now popular throughout the country. This dish looks very attractive and the meat is very tender to eat. It is worth mentioning that this dish is rich in protein and amino acids. Eating braised chicken can enhance physical strength and build the body. Below is the correct process for making braised chicken.
The first, braised chicken cubes
Materials
100 grams of clean chicken, 80 grams of Beijing scallion, 20 grams of ginger, 20 grams of sugar, 15 grams of soy sauce, 15 grams of yellow wine, 3 grams of refined salt, 1 gram of monosodium glutamate, 750 grams of high soup, 10 grams of wet starch, 15 grams of sesame oil, 1000 grams of lard.
Method
1. Cut the clean chicken into pieces. Cut the scallions into segments. Cut the ginger into slices.
2. Add the chicken pieces to the hot lard and fry until they are colored, then remove and set aside.
3. Leave 20 grams of oil in the wok, fry the sugar to a date red color, add soup, yellow wine, scallion slices, and ginger slices, and bring to a boil.
4. Add the fried chicken pieces, bring to a boil, skim off the foam, add soy sauce, refined salt, simmer over low heat until the chicken is tender, add MSG, thicken the soup, drizzle with sesame oil, and serve.
Second, Braised Chicken Rice
Materials
【Main Ingredients】Two chicken legs, 4-5 mushrooms, 2 green peppers
【Ingredients】Slices of ginger, dried chili pepper segments as needed
【Seasonings】One spoon of salt, two spoons of cooking wine, two spoons of soy sauce, one spoon of white pepper, one and a half spoons of sugar, a little MSG
Method
1. Wash the chicken legs, cut into pieces about 4 cm in size.
2. Slice the ginger, and cut the dried chili peppers into small circles.
3. Slice the mushrooms, and cut the green peppers into long, horsehoof-shaped pieces.
4. Stir-fry the sugar color
Pour a little oil into the pot, add one and a half spoons of sugar when the oil is cold.
5. Slowly heat over low heat, as the oil temperature gradually rises, the sugar begins to melt and turn into a deeper brown color (be sure to stir continuously to prevent scorching).
6. Quickly pour in the chicken pieces, turn to high heat, and stir-fry quickly!
7. Pour in two spoons of cooking wine.
8. Add slices of ginger and dried chili peppers.
9. Pour in two spoons of soy sauce.
10. Stir-fry evenly.
11. Pour in enough water to cover the chicken.
12. Add slices of mushrooms.
13. Add a spoon of white pepper powder and a spoon of salt.
14. Stir-fry evenly, cover the lid, simmer over medium to low heat for 15-20 minutes.
15. After the chicken is soft and the soup is thick, add green peppers at the end.
16. Add a little MSG, stir-fry evenly after turning off the fire! The green peppers are basically cooked, do not stir-fry for too long!
17. Pour the rice into the rice pot.
18. Rinse once, add water more than a finger’s breadth above the rice.
19. Press the rice cooking button, and after 30 minutes, the fragrant rice is ready.
Third, Braised Chicken with Mushrooms
Materials
Half a hen, 15 dried mushrooms, 2 scallions, 5 slices of ginger, 6 cloves of garlic, 45 ml minced garlic sauce, 20 g brown sugar, 45 ml soy sauce, 5 g salt, 15 ml high-quality liquor
Method
After washing the chicken, cut it into large pieces about 5 cm long and 2-3 cm wide for later use.
Heat the wok to 3 degrees hot, keep it medium heat, do not add oil, pour in the chicken pieces and turn them over until they release water, then discard the blood water without using it.
When the chicken turns white and starts to release oil, pour in high-quality liquor, soy sauce, and brown sugar, stir-fry until the chicken is colored, then add minced garlic sauce and stir-fry until the sauce emits a fragrance.
Stir-fry scallions and ginger, then add the stir-fried chicken to the pot of soup, pour in boiling water to cover the surface of the chicken.
Boil the soup with a large flame, then add dried mushrooms and garlic slices, adjust to medium to low heat, and slowly simmer for about 1 hour until the chicken is tender, then season with salt to taste as desired.
