Pot-stewed vegetables are common cooking techniques in home cooking. How to make delicious roast chicken pieces? Let me introduce you.

First, the practice of braised chicken pieces

material

Chicken leg meat and whipped cream ingredients: onion, carrot, potato, cooking wine, soy sauce, salt and sugar.

working methods

1, cut the chicken legs into pieces the size of mahjong tiles and marinate them with cooking wine, oyster sauce or soy sauce and cream for about 20 minutes. Peel and cut potatoes and soak them in water. Dice carrots and slice onions.

2, put the right amount of oil in the pot to heat, add onions and stir fry.

3. Add the chicken and stir fry.

4. After the chicken changes color, add carrots and potatoes and stir fry.

5. Pour the wine. It is better to use foreign wine such as brandy, and cooking wine is also ok. This step is also slightly different from the general stewing practice.

Usually I pour the soy sauce first and then the wine, but in order to make this dish look more beautiful, I always pour the wine first and then use the soy sauce.

6. Pour in soy sauce.

7. Add the right amount of salt.

8, put a little sugar.

9. Heat water, not too much. Turn the medium heat to low heat and stew for about 30 minutes.

10, season with cream.

1 1, an exotic red-cooked chicken.

Second, the practice of stewing potato and chicken pieces with fermented bean curd.

material

A chicken leg is about 350g, a potato is about 200g, onion 1, ginger 1, a piece of red fermented bean curd, soy sauce 1 tablespoon, cooking wine 1 tablespoon, sugar 1 tablespoon, and salt.

working methods

1. Chop the chicken legs, soak them in clear water to stop bleeding, then rinse and drain.

2. Wash, peel and cut potatoes. Put it in an oil pan and fry it in medium heat until the skin is wrinkled and slightly brown, then take it out and set aside.

3. Cut the onion into sections and chop the ginger; Put oil in the pan, stir-fry leeks and ginger.

4. Then pour the chicken pieces and stir fry for a while, then add the red fermented bean curd.

5. stir fry evenly. Add cooking wine, light soy sauce and sugar, and stir well.

6. Pour in warm water without chicken nuggets. After the fire boils, simmer until the potatoes are soft and glutinous, and the soup is thick. Finally, the juice is collected by fire, and the fermented bean curd itself is salty. If the taste is heavy, add a little salt and the taste will be weak.

Third, the practice of braised chicken pieces

The recipe is purple, sweet and salty.

material

Ingredients: 500g chicken,

Seasoning: soy sauce 50g, sugar 60g, salt 5g, sweet noodle sauce 10g, onion 10g, ginger 10g, cooking wine 10g, spiced powder 1g and vegetable oil 50g.

working methods

1. Wash and air-dry the chicken pieces, pour them into the pot, add onion, ginger, cooking wine, allspice powder, sweet noodle sauce and salt, mix well, marinate for 30 minutes, take them out and air-dry, put them into a 60% hot oil pan one by one, and fry until dark yellow.

2. Put a little oil on the fire in the wok, heat it, pour in sugar, soy sauce, salt, cooking wine, onion, ginger and a proper amount of water, boil it, skim the floating foam, add the fried chicken pieces, simmer until crisp, take it out and put it on a plate, continue to cook the original soup until the juice is thick, then pour it on the chicken pieces, and then put it on a plate for eating.

Fourth, the practice of braised tofu chicken nuggets.

material

Board tofu, chicken breast, peas, red pickled peppers, garlic, cooking wine, oyster sauce, salad oil, soy sauce, cooking oil, salt and starch.

working methods

1. After the chicken breast is washed, turn the knife sideways, pat the chicken loosely, cut it into cubes, first put a spoonful of cooking wine, then a spoonful of oyster sauce, and finally put a spoonful of salad oil and mix well for pickling. Cut tofu into small pieces, wash peas, remove tendons and cut into two pieces, and slice garlic.

2. Heat the pan, pour the oil, and when the oil temperature comes up, add the diced tofu, fry over medium heat until both sides are golden, and then serve.

3. Stir-fry the marinated diced chicken with the remaining oil in the pot at low temperature, and serve immediately after the color turns white.

4. Stir-fry garlic slices and pickled peppers with the remaining oil in the pot.

5. Pour in diced chicken and tofu, add a spoonful of soy sauce and half a bowl of water.

6. After boiling, cover the pot and simmer for two minutes.

7. Open the lid and pour in peas, cook for a while, add salt and diced chicken to taste.

8. Pour a little starch water before the pan, turn to the fire and push it evenly, then turn off the fire and immediately pan out.