Sichuan-style braised chicken, food can often arouse people's appetite instantly, such as Sichuan-style braised chicken, which can be said to be a home-cooked dish that men, women and children like. You can usually see it in roadside shops and at home. Next, let's take a concrete look at the Sichuan style braised chicken practice.

Steps for making Sichuan-style braised chicken 1 braised chicken (Sichuan-style version)

Step 1

Ingredients: chicken nuggets+ginger and garlic slices+green pepper+mushrooms+rock sugar+spices (dried pepper 1+ pepper 12+ star anise 2+ cinnamon short film+angelica dahurica 3+ fragrant leaves 1). Wash the chicken and chop it; Green pepper cutting hob block. Prepare a small bowl of sauce: soy sauce+bean paste+sweet noodle sauce 1 spoon each.

Second step

Put cold water+chicken nuggets +2 slices of ginger +65438 cooking wine +0 tbsp of blanched water in the pot, remove, rinse and drain. Heat oil in the pot, add 3 pieces of rock sugar, stir-fry until bubbling, pour in chicken pieces and stir-fry evenly, add ginger and garlic slices and dried peppers and stir-fry until fragrant; Add spices+sauce +2 tablespoons of Huadiao wine, stir well, add water (or beer)+mushrooms, bring to a boil, cover the pot and simmer for 20 minutes. Seasoning: salt+oyster sauce 1 spoon+soy sauce 1 spoon. Pour in green pepper and red pepper pieces, stir-fry until raw, then serve out and plate.

What are the precautions for braised chicken?

1. Maintain environmental sanitation

Hygiene is very important in restaurants, and environmental hygiene and cleanliness are the basic needs of catering industry. Kaifu Yuji Huangqimi Hotel must always pay attention to the sanitary environment in the store, clean the desktop in time, and let the guests feel at ease when they eat delicious food. Tables and chairs must be scrubbed every day to maintain the environmental sanitation of Huangqimi Restaurant.

2. Fast catering service

Modern people live in a fast-paced life, waiting is the most impatient. When guests order a good menu, they must make a quick decision, and the preparation in advance is the most important. Rapid catering supply can increase the business income of braised chicken rice. During the peak meal period, they must provide delicious food to consumers in time, and it is most important to organize personnel during the peak meal period. What people do, what they do, should be clear about the time allocation, so as to serve customers in time during the peak meal period.

Step 3 decide the quality of the food

Consumers naturally have different eating habits because of their different growing environments. Every time the guest orders the same dish, the consumer loves it and suits his taste. Therefore, Huangqimi restaurant should remember clearly the preferences of consumers. In addition, the amount of noodles, side dishes, soup, etc. in each bowl of braised chicken rice should be the same every time, so don't reduce the materials in order to save costs.

To open a braised chicken shop, you only need to find a shop of about 70 square meters, and you don't need franchisees to purchase their own goods. In order to ensure the consistency of food taste in the store, the headquarters of braised chicken brand will help franchisees to supply goods nearby and help everyone to easily open a braised chicken shop.

Sichuan style braised chicken practice 2 braised chicken rice practice

Step 1

Cut the boned chicken leg into small pieces, wash it with clear water until there is no blood, and marinate it with cooking wine and little salt for later use. The rest of the side dishes are cut according to the figure for use.

Second step

Heat oil in a hot pan, add ginger slices and mushroom slices and stir-fry until fragrant.

Third step

Drain the chicken legs and put them in the pot. Add 0.5 tablespoons of soy sauce and 2 tablespoons of soy sauce and mix well.

Fourth step

Stir-fry until the surface of the chicken leg is completely discolored (fire, 1 min).

Step five

Add water that does not submerge the chicken.

Step 6

Cook for 3 minutes, add green pepper and millet pepper (high fire, 3 minutes).

Step 7

Stir well, add chicken essence, and collect the juice until it is suitable (fire, 1 min).

Step 8

With a bowl of rice.

Cooking skills of braised chicken rice

1, because all the chicken legs we buy are frozen, we must clean the blood, otherwise it will affect the taste.

The spoon mentioned above is a small white spoon for drinking soup. I think every household should have it.

3, parents who eat spicy, put millet pepper early, and release the spicy degree with boiled water.

4. The fire and time written by Xiaomei are based on Xiaomei's gas. As long as the fire in a normal family is big enough, this time is completely enough. If the fire is really not strong, the whole course of this dish will not exceed 10 minutes.

5. Amomum tsao-ko is a spice. If you don't have it at home, please put an octagonal instead.

6. You can add your favorite vegetables, such as Flammulina velutipes, Auricularia auricula and other vegetables, but it is better to boil the vegetables in water until they are half cooked and then add them to the chicken for stewing.

7. Try salty before cooking.

Sichuan style braised chicken 3 1 method, method 1: prepare materials. Chicken breast (200g), bamboo shoots (or Pleurotus ostreatus) (65g), rice wine (6.5g), soy sauce (3g), chicken essence, ginger, wet water chestnut powder (8g), onion, salt, sugar and old hen soup (130g). Cut the chicken breast into 1 inch cubes. Stir-fry in a high-grade warm pig pot for 30 seconds, and then add bamboo shoots or Pleurotus ostreatus; Simmer 10 minute, then thicken with wet starch in the pot.

2. Practice 2: Prepare materials. Sanhuang chicken, Pleurotus ostreatus, raw egg, onion, ginger, garlic, rice wine, soy sauce, sugar, soy sauce, salt and edible oil. Cleaning Pleurotus ostreatus, squeezing out water, removing pedicels, and slicing; Sprinkle raw eggs; Clean chicken, dry, chop, and marinate with10g soy sauce10min; Put the pot on the fire, add cooking oil and heat it to 70%, add the black pepper chicken with egg liquid, fry it orange, and pour it into a colander to drain the oil; Set the pot on fire, leave a little oil, add sugar and fried chicken fillet and stir-fry slightly;

Add light soy sauce, rice wine, dark soy sauce, onion, ginger, garlic paste, simmer with low fire, pour into casserole, add chicken soup, boil the stove, skim the foam, and simmer with low fire until soft and rotten; Put the casserole on low heat, add Gu Xiang and stew for about 15 minutes.

3. Practice 3: Prepare materials. Sanhuang chicken, auricularia auricula, dried mushrooms, dried bamboo shoots, dried peppers, garlic paste, leek moss, wine, spiced soy sauce, sesame oil, soup, sugar, soy sauce, wine and oil. Wash Sanhuang chicken, cut it into pieces of about 4cm from top to bottom, add ginger slices, rice wine, spiced powder, salt soy sauce and sesame oil, mix well, and marinate for 20 minutes to taste;

Soak dried bamboo shoots in clear water until soft, put them in a pot 15 minutes, take them out after cooking, and squeeze them dry for later use; Soaking Auricularia auricula in warm water, removing pedicels, washing, forcibly breaking into small pieces of equal size, and controlling the water to dry for later use; Wash leek moss and cut into 4 cm long sections; Wash the dried mushrooms, soak them in warm water, then remove the pedicels and control the water for later use. Don't throw away the water for soaking mushrooms, put it aside for precipitation;

Put oil in the wok, turn the oil to slow fire, add dried Chili and garlic paste, stir-fry to one side of the wok after the aroma is exposed, turn to high fire to boil the oil, then add the pickled black pepper chicken pieces, stir-fry in the wok until the surface of the chicken breast is slightly yellow, and take out;

Stir-fry the dried bamboo shoots, Pleurotus ostreatus and Auricularia auricula in a pot, then pour in the water soaked with mushrooms, boil over high fire, add salt (1 spoon, 5g), sugar and soy sauce for coloring, and cook for another 5 minutes; Pour in the chicken nuggets with black pepper, then pour in the wine, cover, simmer for 15 minutes, and sprinkle with leek moss.