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Super delicious stewed chicken recipe, don’t forget to save it!
Stewed chicken is a well-known dish, famous for its delicious, tender, and juicy chicken, and rich soup. Now, you can order stewed chicken from many delivery services, but the amount of oil and salt it contains is very high, which can have a serious impact on the cardiovascular system if eaten frequently. However, how can one give up such delicious food. Here, I will introduce two healthy and delicious ways to make stewed chicken.
Method 1
【Main Ingredients】:
Two chicken thighs (both shank and thigh are okay)
【Ingredients】:
Shiitake mushrooms (dried shiitake mushrooms are best), four pieces, two green peppers, ginger slices, red dried chili peppers 5-6 pieces
【Ingredients】Salt 2/3 spoon, cooking wine two spoons, white pepper powder one spoon, soy sauce two spoons, sugar one spoon
Cooking steps:
1, Wash the chicken thighs, cut into pieces of 4cm in size. Slice the ginger, cut the dried chili peppers into small rings. Slice the mushrooms, and cut the green peppers into long, horseshoe shapes.
2, Stir-fry the sugar color
Pour some oil into the pot, add one spoon of sugar when the oil is cold.
3, Heat slowly over low heat, wait for the oil temperature to rise gradually, and the sugar to start melting and turn into a deeper brown color (keep stirring to prevent burning).
4, Quickly add the chicken pieces, turn to high heat, and stir-fry quickly! Add two spoons of cooking wine.
5, Add the sliced ginger and dried chili peppers.
6, Add two spoons of soy sauce, stir well. Pour in enough water to cover the chicken. Add the sliced mushrooms.
7, Add one spoon of white pepper powder. One spoon of salt. Wait until the chicken is tender and the soup is thick (do not let the soup become too dry), then add the green peppers. A little MSG, stir evenly after tossing, then turn off the heat! The green peppers should be almost cooked, do not fry for too long!
8, Rinse the rice clean, pour it into the rice cooker, and add water more than a finger’s breadth above the rice. Press the cooking button, and after 30 minutes, the fragrant rice is ready.
Precautions:
1, You can choose a whole chicken (San Huang chicken, with tender meat and easy to cook), or you can use chicken thighs or chicken legs, whichever is more convenient for a small number of people or when you are in a hurry.
Use chicken with bones! It has more bite and taste than just chicken breast!!
2, It is best to use dried mushrooms for the mushrooms, as they have a more intense flavor. Do not pour out the water from soaking the dried mushrooms! Use it instead of water when braising the chicken.
3, In addition to mushrooms and green peppers, you can also add potatoes, which are the standard ingredients.
4, It is best to use rock sugar for caramelizing, followed by granulated sugar.
Caramelizing the sugar is to make the chicken look rosy and shiny, which is much more beautiful than simply using soy sauce to color.
When caramelizing the sugar, the key is to control the heat, the color of the sugar, and the timing of adding the chicken. If the sugar is caramelized too lightly, the color will not be obvious, and if it is caramelized too much, the taste will become bitter.
Method two:
Ingredients:
3 chicken legs, a dozen dried mushrooms, 1 potato, 1 lettuce, 2 green peppers, 1 star anise, 2 bay leaves, 10 Sichuan peppercorns, an appropriate amount of dried chili peppers
Salt in an appropriate amount according to your taste
Sugar in an appropriate amount according to your taste
Dark soy sauce in an appropriate amount according to your taste
Light soy sauce in an appropriate amount according to your taste
Cooking wine in an appropriate amount according to your taste
Chili bean paste or soybean paste is optional
Delicious and easy lazy person’s meal—How to make braised chicken rice
1, Cut the chicken legs into pieces. You can ask the shopkeeper to cut them for you when buying vegetables.
2, Soak the mushrooms until they are soft, and cut them into strips. Cut the scallions into sections, and slice the ginger. Prepare star anise, bay leaves, Sichuan peppercorns, and chili peppers.
3, Peel the potatoes and lettuce, and cut them into chunks. If you want them to cook faster, you can slice them. When we ate braised chicken outside, we always added potatoes and lettuce, and they were even tastier after being infused. You can also add green vegetables, kelp, and tofu skin, etc., without any restrictions.
4, Add a little oil to the pot, pour in the chicken pieces, and stir-fry for a while to squeeze out the moisture and oil inside. Remove the chicken pieces when they are slightly golden brown, and pour them into a clean pot.
5, Add a little oil to the pot and stir-fry the spices.
6, Pour in the chicken pieces and stir-fry; for convenience, I didn’t caramelize the sugar, as there is no significant difference in the final product. Add cooking wine, soy sauce, light soy sauce, and sugar to stir-fry and color. You can also add fermented bean paste, soybean paste, Lao Gan Ma, etc., to enrich the flavor. You can add them if you like, but it’s also delicious without them.
7, Add mushrooms and flip;
8, Pour in boiling water that covers the chicken, and add the potatoes once the water boils again. There is no need for too much water, as the chicken cooks well.
9, Pour in the potatoes when they are eight degrees cooked, and continue to cook with the lettuce.
10, At this step, I pour the rice into a clay pot and add salt to thicken the sauce. The rice can be kept warm while eating, just like in a restaurant. If you don’t have a clay pot, continue to thicken the sauce in the original pot.
11, Add the sliced green peppers, and flip the green scallion pieces once they are cooked. Green peppers, like mushrooms, are the soul of the braised chicken rice. Try not to omit them.
12, Serve a bowl of rice and start eating!
