Method 1

Ingredients: 1 three-yellow chicken

Accessory ingredients: 1 onion, 3 bell peppers

Seasoning, salad oil, appropriate amount of salt, a little ginger 4 2 tablespoons of cooking wine, 3 tablespoons of dark soy sauce, 6 tablespoons of oyster sauce, 2 tablespoons of white sugar, 1 tablespoon

How to make three-yellow chicken in casserole

1. Wash, drain, and chop the three-yellow chicken into pieces, and add in the old soy sauce Mix one spoonful of soy sauce, three spoons of light soy sauce, one spoonful of oyster sauce, and one spoonful of white sugar. Mix well and cover for more than 30 minutes to allow the flavor to develop.

2. Cut the onion into large chunks, cut the green pepper into small sections diagonally, and slice the ginger. Use

3. Take a casserole, wipe off the water, brush a layer of oil on the bottom and four walls of the pot, and heat the casserole over medium heat (you can use low heat for a few minutes at first and then adjust to medium heat to avoid burning the clay pot) (explosion)

4. Add the onion and ginger slices, stir-fry with chopsticks until fragrant

5. Pour in the marinated chicken and stir-fry until the chicken changes color and the meat is tight

6. Add two spoons of dark soy sauce, one spoon of oyster sauce, and three spoons of light soy sauce, stir well, and finally add two spoons of cooking wine or one spoon of white wine along the wall of the pot, then quickly cover it, turn to low heat and cook About 15 minutes. There is no need to add water during this process, the soup from the chicken itself is enough. Stir-fry a few times with chopsticks every 5 minutes.

7. Finally add the green pepper segments and cook for 2 minutes before serving.

Cooking Tips

1. It is best to use three-yellow chicken, the meat is fresh and tender.

2. It is more convenient and easy to use chopsticks to stir-fry during the frying process.

3. Do not add additional water or oil during the frying process. Cook the chicken in its own broth to give it a rich flavor.

4. The above seasonings are thick, so do not add salt easily. If it tastes before serving, add salt if it is indeed not salty enough. I didn't add any extra salt during cooking and the flavor was rich enough.

5. Qiwei Chicken Pot is not spicy. If you like it spicy, you can add flavored chili sauce or flavored black bean sauce. You can also add some dry red pepper and cook it with the chicken.

6. Make sure to leave some extra soup in the pot when taking it out of the pot for brushing and cooking. The leftover soup can also be used to cook various vegetables and vermicelli next time. It is especially recommended to use it to cook cauliflower, which is soft and glutinous and very delicious.

Method 2

Ingredients: chicken (local chicken, domestic) 1 plate, 2 potatoes

Accessory ingredients: appropriate amount of black fungus, appropriate amount of peas (boiled)

Seasoning, salad oil, green onion, ginger, star anise, cooking wine, braised sauce

How to make casserole with potato chicken

1. Cut the chicken into small pieces and cut the potatoes into cubes. Shred the ginger, pick and wash the foamed fungus, and defrost the peas for later use

2. Put the chicken in cold water, add a little cooking wine and heat until the water boils, float away the foam, and take it out for later use

3. Heat the oil pan, add star anise and shredded ginger and fry until fragrant. Add the chicken pieces and stir-fry. During the frying process, you can add 1 teaspoon of sugar and 1 tablespoon of Lee Kum Kee's secret braised sauce to color the chicken. After frying, turn off the heat and get the casserole

4. Pour the soaked black fungus into the casserole first, then pour in the fried chicken pieces, cover the chicken pieces with warm water, and pour in the peas

5. If the casserole does not come out, use high heat. First heat it on low heat for 15 minutes, then turn to high heat. After simmering, turn to low heat.

6. After stewing for an hour, try the chicken with chopsticks. Check whether the pieces are rotten. If they are rotten, you can add all the potato pieces. At this time, add salt, cover the pot, and simmer for another fifteen minutes. It will be ready when there is almost 1/2 soup left.

Cooking Tips

If you add salt to the stewed chicken too early, it will directly affect the taste of the chicken and chicken soup and the preservation of nutrients. Because chicken contains high water content, salt has a dehydrating effect. If you add salt first when stewing the chicken, the water in the chicken will penetrate outward, the protein will be coagulated, and the chicken will shrink and tighten significantly, affecting the dissolution of nutrients into the soup and preventing it from dissolving into the soup. The concentration and quality of the soup make the stewed chicken hard and old, and the soup has no fragrance.

By the way, I used to use boiling water when blanching chicken and ribs. One day while watching TV, someone said that cold water must be used when blanching meat. The dirt and blood are slowly forced out. As soon as the boiling water is poured in, a protective film forms on the surface of the meat, and the dirt cannot come out~

Method 3

Introduction

Although it is not a medicine for treating colds, it can relieve the symptoms of colds and improve the body's immune function. This is because chicken soup can effectively inhibit inflammation and excessive production of mucus in the human body, helping to reduce nasal congestion and The pain in the throat and the frequency of coughing will also be relatively reduced. Therefore, you can drink more chicken soup when you have a cold.

Ingredients

Ingredients: half a chicken, auxiliary ingredients: appropriate amount of ginger, appropriate amount of shallots, appropriate amount of cooking wine

Steps

1. Wash half a chicken Clean;

2. Chop the chicken into small pieces;

3. Put green onions, ginger and appropriate amount of water into the casserole;

4. The soup will be ready soon When it boils, open the lid and skim off the foam;

5. Skim off the foam from the soup, cover the casserole, wait until it boils, add cooking wine and salt, turn up the heat and cook. For about ten minutes, turn on low heat;

6. Simmer on low heat for an hour, and the delicious chicken soup will be ready. Remove the onions and ginger inside.

Tips

It is best to stew the chicken in a casserole. The chicken stewed in the casserole tastes more delicious. The chicken itself is very fresh, so there is no need to add chicken essence.