1. Clean the chicken leg, cut it into two sections, paste corn starch on the surface, marinate slightly, and lock the water.

2. Fill the pot with 1g oil, heat it to 5%, put the chicken pieces into the pot one by one, fry until the surface is slightly yellow (not burnt), and take them out.

3. Put the fried chicken pieces into a dish.

I have been wandering around the restaurant circle for so many years, and I still have this ability to detect my peers. So I got a bottle of sauce used in the street braised chicken rice restaurant, learned about the general raw materials of the sauce by referring to the ingredient list on the label, and finally prepared a bottle of sauce through tasting and experiment. Proportion of braised chicken:

2 kg of chicken leg, 4g of oyster sauce, 5g of seafood sauce, 15g of soy sauce

monosodium glutamate, proper amount of chicken essence, 2g of cooking wine, 1.5g of thirteen spices, 4g of salt, 5g of salad oil, 8g of ginger slices

45g of clear water, and appropriate amount of green and red pepper slices can be added with line pepper if they like spicy food

. Otherwise, the taste will be different.

There are three unique things about braised chicken: a soup with bright red color, rich and mellow taste, oily but not greasy, and endless aftertaste; Second-class meat, the finished product is beautiful and the meat quality is smooth and tender; Three-grade rice, full of fragrance, strong and tenacious. Braised chicken rice can only be considered as top grade if it meets these three requirements. Chicken is mild and suitable for all ages. Mushrooms have a unique flavor, which plays a very important role in improving taste and is essential. Let's share with you the practice of braised chicken, and then summarize the production skills.

The above contents are the methods and skills of making braised chicken. In fact, it is not difficult to make it. The most important point is the sugar-colored frying and the timing of pouring chicken. As long as these two points are done well, the braised chicken made at home can be comparable to that made in restaurants. Do it yourself, it's always delicious!

stew: ginger, mushrooms, peppers and chicken nuggets are cooked in a pressure cooker with a certain proportion of water and 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.