There should be no fixed answer to the previous question. I have almost no taboos in chicken stew. Usually the seasoning and onion ginger are enlarged, one is to enhance the fragrance and the other is to remove the fishy smell. Although I can't tell you what spices to avoid, I can tell you that stewed chicken can't do without anything. This is not my secret recipe, but fried chicken is super delicious!

Eating chicken has a long history in China. Almost all provinces and regions have their own local specialties, such as spicy chicken in Sichuan cuisine and saute spicy chicken in Xinjiang, which are all famous all over the country. But when it comes to eating chicken, it must be from Shandong. As the saying goes, the world eats chicken to see China, while China eats chicken to see Shandong. Almost in Shandong 16 cities, there is a famous dish of fried chicken, such as Zaozhuang spicy chicken, Dezhou braised chicken, Laiwu fried chicken, Zibo pepper chicken and so on.

Among them, I admire Linyi's fried chicken most. Friends who have been to Linyi know that there is a local saying that no chicken can walk out of Linyi alive, and there are all kinds of fried chicken, fried chicken, roast chicken and stewed chicken. Every time I go to Linyi to fry chicken, I leave traces.

Linyi fried chicken has a characteristic, that is, it can not be separated from ginger, and the amount of ginger is particularly large, so the fried chicken made is tender and fragrant! And there is another key point in cooking chicken, that is, the timing of putting salt. Grasping this well will get twice the result with half the effort.

Below I will simply share with you the practice of fried chicken in Linyi. I don't learn very well. If there is anything wrong, please correct me:

Ingredients: a rooster

Ingredients: green and red pepper, fragrant leaves, star anise, onion, ginger, garlic, fried chicken juice, dried pepper and dried pepper.

Exercise:

1. Divide the prepared rooster into 80 pieces, put them into a basin, clean them, and then take them out to control the moisture.

2. Heat oil in the pot, add a spoonful of peanut oil, add onion, ginger, spices and dried peppers, then add chicken pieces with good water control, stir-fry over high fire until the water is dry, then add a spoonful of fried chicken juice, and stir evenly to get the fragrance.

3. Add the right amount of broth or boiled water, not too much water but not too much. Simmer for 30 minutes.

4. During the period, you need to uncover the lid and observe it several times. When the chicken feet are found to be boiled, this is the best time to put salt.

5. After half an hour, fish out the chicken, pick out all the extra aniseed and throw it away, then filter the original soup of the stewed chicken and keep it for later use.

6. Take another pot and add a tablespoon of peanut oil to it. When the oil is hot, add pepper peel, onion, ginger, garlic slices and dried Chili slices and stir-fry until fragrant. At the same time, put the fried chicken pieces into the pot again and stir fry over high fire.

7. At the same time, add the soup of stewed chicken before, and the juice will be very thick after the fire. Stir-fry the prepared green and red pepper pieces in a pot until they are raw.

8. A plate of super delicious Lin Ji home-cooked fried chicken is ready. The meat is tender and delicious, fragrant, spicy, hemp and fresh, which makes you think about it ten times at a time.

1. Q: What kind of chicken is suitable for fried chicken?

Answer: 180 days to 2 10 days is most suitable for making free-range cock fried chicken, which is tender and tasteless.

2. Q: Do you need to blanch the chicken pieces to taste when cooking fried chicken?

A: If a live chicken kills a rooster now, it doesn't need to be blanched to remove the fishy smell. After blanching, it will lose the umami flavor of the chicken. If you use frozen chicken, you need to put it in a pot to remove the fishy smell, because the blood has penetrated into the chicken for a long time and the fishy smell is very heavy.

3. Q: What is fried chicken sauce?

A: Fried chicken sauce is a secret of hotel owners, and it is generally kept secret. It is recommended to use Chili sauce and sweet noodle sauce instead for family operation.

4. Q: Why did you refuel twice?

A: The amount of fried chicken oil must be large, otherwise it will not smell good. The first time is to stew chicken for taste, and the second time is to set the color and taste by fire.

5. Q: Why do you want to use hot water for chicken stew?

A: Actually, this is common sense. Not only stewed chicken, but also any stewed meat should be heated with water. Otherwise, the chicken fried at high temperature with cold water will hold the chicken tightly and the meat will not be soft and rotten easily.

6. Q: When is the best time to put salt?

Answer: Because the tenderness and meat quality of chicken are different, when we cook chicken, we should remember that as long as we see the broken foot of chicken, it is the best time to put salt.

Hello, everyone. Xiao Pang replied: What is the most taboo for stewed chicken? How to cook a good meal?

Stewed chicken is the most taboo to pepper and fennel. Zanthoxylum bungeanum and fennel have strong smells, which easily change the original flavor of chicken. Stewed chicken, talk about poverty, stewed meat is fragrant, and the original flavor is scalded. This is different from braised chicken and fried chicken.

How to make it delicious?

First of all, choose chickens, and it is best to raise Sanhuang chickens in free range. Free-range chickens eat grass and insects. The meat is tender. It's better than stewing chicken with feed.

After the chicken is slaughtered, don't really stew it directly, cut it into small pieces, stir it evenly with flour to remove blood, and wash it several times. Flour has good adsorption, and chicken is washed clean.

Also, acid excretion, just like other meats. Put the washed chicken directly in the refrigerator for about 20 minutes, and drain the acid. The chicken after acid removal tastes more delicious when stewed.

There are also flying water and chicken nuggets, because they are stewed. In order to preserve nutrition, don't heat it with cold water, put it directly into boiling water and take it out after five or six minutes, which can effectively kill bacteria in chicken nuggets.

Second, seasoning. Add delicious chicken nuggets, ginger slices, dates and sugar. Put oil in the pan and stir-fry for ten minutes. Boil the water and simmer for 40 minutes. Finally add salt. Don't stir when adding salt to prevent salt from growing easily.

After stewing, simmer for ten minutes.

This stew is a good way.

Hello, I'm the caterer. I hope my answer can help you.

As the saying goes, "Chicken is not ginger, and fish is not sauce".

It means: don't put ginger when stewing chicken; Do not add sauce when cooking fish. Chicken doesn't have ginger: it's because chicken itself has no fishy smell, and the taste of ginger is the easiest to invade the meat of chicken, so it can't be avoided when eating. You only need to add onion and stewed chicken to ensure its original flavor, without adding ginger.

First, it is best to choose an old hen about one year old. Of course, the older the chicken, the better.

Stewed chicken need not be blanched, just wash, soak and rinse the blood foam, and then stew the soup directly with cold water. It would be more perfect to stew in a casserole! A cooked chicken will lose a large part of its flavor, and so will the ribs.

Many local specialties are cooked with chicken as the main raw material. I like saute spicy chicken, braised chicken, Hua Jiao chicken and streaky chicken. However, saute spicy chicken and braised chicken are both braised dishes with heavy taste and complicated seasonings. The practice and regional differences of each dish, as well as the fact that each chef has his own secret seasoning, do not have certain standards on which seasonings or ingredients are taboo to match with chicken.