Jiang Sha braised chicken is stewed with secret Jiang Sha sauce. The sauce is fragrant and the meat is smooth. The key is the blending of Jiang Sha juice. Learning to prepare this flavor dish is half the battle. In this issue, I will teach you how to cook this home-cooked braised chicken with Jiang Sha juice, and remember the making steps. Sauce-flavored meat is smoother than that in restaurants. Interested friends may wish to collect it!
Recipe materials?
Half a chicken, red onion, garlic, millet pepper, ginger, Jiang Sha, sauce (half a spoonful of bean paste, tomato sauce 1 spoon, sweet noodle sauce 1 spoon, 2 tablespoons of oyster sauce, cooking wine 1 spoon, sugar 1 spoon, sesame oil/kloc/spoon.
Cooking process?
~step 1~
Slaughter the native chicken first, then clean it. Take only half a chicken, cut it into small pieces about two fingers wide, then clean it again, wash away the blood and broken bones, and drain the water for later use.
Jiang Sha roast chicken does not need to be blanched, and all the materials can remove the fishy smell. It's simple and faster!
~ step two ~
Prepare the necessary ingredients, pat the garlic flat and broken, pat the onion loose, chop the millet pepper, shred and dice the ginger.
~ step three ~
Many friends don't know the difference between ginger and Jiang Sha. The following picture can be clear. Ginger looks like a tree, with forked growth and yellow skin.
However, the fork of Alpinia officinarum is compact, round like a ball and brown in skin. This dish is the key!
~ step four ~
The following is how to make ginger juice. This is the key to braised chicken with ginger. Take a small bowl, put all the sauces and seasonings mentioned in the formula into the bowl, add shredded ginger and stir well.
Keep in mind the preparation method of Jiang Sha juice. The Jiang Sha braised chicken cooked is extremely fragrant and smooth, which is even more fragrant and delicious than the restaurant's!
~ step five ~
Heat the hot oil in a wok, put garlic, onion, shredded ginger and millet pepper into the wok, stir-fry the chicken with low fire, and it will smell fragrant. Turn the torch and pour the chicken into the pot. Stir it from time to time to dry the water.
~ step six ~
Stir-fry the chicken until it is as dry as possible, pour the prepared ginger juice into the pot, stir-fry and color it continuously, turn off the heat, cover the pot and stew for 15 minutes, and then turn off the heat and plate it after collecting the juice to the required degree.
A simple, delicious and tender Jiang Sha braised chicken is ready. Each piece of chicken is bright in color, tender in meat and rich in Jiang Sha sauce, which is very appetizing. For friends who like flavor dishes and challenge cooking skills, this Jiang Sha braised chicken is not to be missed!