Formula of braised chicken sauce:

200g of soy sauce, 450g of oyster sauce, 300g of brewed soy sauce, 50g of soy sauce/kloc-0, 0g of braised sauce/kloc-0, 50g of abalone sauce, 50g of seafood sauce, 50g of sugar, 35g of chicken essence, 50g of spiced powder/kloc-0, 0g of chicken juice.

Method for making sauce:

Put the above materials into a wok in turn, stir and mix evenly, and then simmer for 5 minutes with high fire and low fire.

The specific steps of braised chicken:

Take1000g chicken leg meat as an example:

Ingredients:1000g chicken leg.

Ingredients, sauce 150g, clean water 600g, water-soaked mushrooms 50g, ginger slices 40g, dried peppers and green peppers with appropriate amount.

Detailed production steps:

1, main material processing:

Chop the chicken leg meat into uniform pieces with a machete (each chicken leg meat is about 3-4 cm).

After cutting, soak it in clear water, rinse it repeatedly for several times, remove blood, take it out and drain it for later use.

2, ingredients processing:

Choose good quality mushrooms, soak them in water one day in advance, and then slice them for later use.

Ginger should be old ginger and sliced for later use.

Select the variety of dried pepper according to the taste and cut it into sections; Slice the green pepper.

Choose your own vegetables, such as potatoes, tofu skin, small rapeseed and so on.

Note: vegetable ingredients do not need special treatment, and potato pieces need to be pressed in a pressure cooker in advance. The method is: cut the potato pieces into blocks with uniform size, put them into a pressure cooker, add a proper amount of water to submerge the potato pieces, add a little yellow chicken juice, and press the pressure cooker for three minutes after inflation.

Specific cooking methods of braised chicken:

1, pressure cooker stew:

Put the processed chicken leg meat 1000g, water-soaked mushroom slices 50g and ginger slices 40g into a pressure cooker, add clean water 600g and sauce 150g, turn off the fire, cook for 6 minutes and then vent.

2, casserole cooking:

After the steam is exhausted, put the pressed chicken pieces into the casserole, add the pressed potato pieces or other vegetables and dried peppers, stir fry, stew for about two or three minutes on low heat, and finally add green peppers when collecting juice on high fire, and then collect the juice.

note:

1, and the materials in the sauce formula should be big brand products.

2. Because most of the ingredients in the sauce are salty condiments, there is no need to add salt in the post-processing, and of course it is adjusted according to the regional taste.

3. After the proportion of braised chicken sauce is pressed by pressure cooker, the proportion of clear water is only approximate, which can be adjusted according to regional taste or actual operation.