to remove blood, first remove blood from chicken pieces to prevent the chicken from fishy smell or peculiar smell, and to prevent the chicken from rancidity.
step 2: stew: add a certain proportion of water to ginger, mushrooms, peppers and chicken nuggets, and stew them in a pressure cooker with a certain proportion of sauce (oyster sauce, soy sauce, soy sauce, cooking wine, etc.). There is a difference in stewing time between the north and the south. The north likes to eat separated flesh and blood, while the south likes to eat strong meat, so the stewing time in the north is longer than that in the south.
Step 3: Collect the juice, which is usually collected in casserole, in order to keep the original flavor of the yellow chicken for a long time. When collecting juice, add appropriate seasonal vegetables, so that the braised chicken can have a complete range of meat, soup and vegetables, and it is rich in color, fragrance and taste.
1. more garlic, sliced ginger, pepper, kaempferia kaempferia, star anise tsaoko and dried Chili.
2. Yunnan old sauce, which was made by an aunt herself. If you don't have it, you can buy Tang Chi old sauce, or a slightly spicy sauce.
3. Wash and slice the dried mushrooms. Don't add oil to the non-stick pan. Reduce the heat.
5. When the fire boils up, taste and season (I like spicy or sweet food), and collect the juice with low fire. When you are about to get out of the pot, tell the boletus to pour and cook for 11 minutes, and the fragrance will come out.
6. You can add potatoes to the leftover second meal and cook it again. It's very tasty, so you can eat Dongdong potato chicken in Kunming.
Tips Editor
1. After chicken is cut into pieces, use white wine instead of cooking wine. White wine, ginger slices, and a little soy sauce sugar are marinated for 31 minutes.
2. The boletus I use is a frozen stock. It doesn't matter if it will oxidize and turn black after fresh slices. Don't refuel, just bake it directly for later use to make it fragrant, so that you won't produce a lot of water and affect the taste.
3. When cooking chicken, beer will be more fragrant and the chicken will be tender.
1. Wash mushrooms, squeeze out water, remove pedicels and slice; Eggs are scattered;
2. Wash the chicken, drain it, chop it into pieces, and marinate it with 11 grams of soy sauce for 11 minutes;
3. Set the pot on fire, add peanut oil and heat it to 71%, add chicken pieces with egg liquid, fry them until golden brown, and pour them into a colander to drain oil;
4. Set the pan on fire, leave a little oil, add sugar and fried chicken pieces and stir fry slightly;
5. Add soy sauce, cooking wine, sweet noodle sauce, onion, ginger and minced garlic, cook slightly, pour into the casserole, add chicken broth, bring to a boil with high heat, skim off the froth, and stew with low heat until crisp and rotten;
6. Place the casserole on a low heat, add the mushrooms and stew for about 15 minutes.
other practices
ingredients: 411g chicken leg (chopped), 211g potato (diced), 11g garlic cloves and 11g shallots (cut).
seasoning: 311g of purified water, 5g of dried chili, 5g of star anise, 21g of salad oil, 11g of Tang Chi old sauce, proper amount of salt, and 811g of salad oil (used for oil). [2]
Step:
1. Put the chicken pieces in hot oil and fry until golden brown, and drain the oil for later use;
2. Leave the bottom oil in the pan, add star anise, garlic cloves, dried peppers and shallots and stir-fry;
3. Heat 1 and Tang Chi old sauce, stir fry and pour in purified water. Cover and simmer for 31 minutes. Season and serve. [2]
tip: if you don't like frying, you can also stir-fry the chicken in the pot.