Ingredients

Ingredients: 1 chicken

Accessory ingredients: 6 pieces of ginger, 15 pieces of star anise, 2 bay leaves, 3 pieces of green onion, 2 sections of dried red pepper, 3 raw red peppers 30 ml of cooking wine, 15 ml of dark soy sauce, 8 ml of sugar, 10 g of salt, 4 g of salt

How to make braised chicken

1.

Take a fresh chicken, Wash well

2.

Add water, two slices of ginger, boil, and cook until the chicken changes color. This step is to remove the odor

3.

It will produce a lot of blood foam, don't want it. In order not to waste, take out the chicken, boil the water again, put the chicken in, bring to a boil over high heat, simmer over low heat for about an hour, add a few dates and ginger slices, and you can make delicious chicken soup< /p>

4.

The cooked chicken soup has a layer of oil on top. Be sure to stew over low heat, otherwise the chicken will be broken and it will not be cooked after a while

5.

Take out the chicken and set aside. I used half of the chicken and the other half. Make them into soup

6.

Prepare all the ingredients in the picture

7.

Put oil in the pot and put them in order Stir-fry ginger, green onions, Sichuan peppercorns, star anise, bay leaves, and dried chili peppers over low heat until fragrant

8.

Add two tablespoons of light soy sauce, one tablespoon of cooking wine, and one tablespoon of cooking wine Dark soy sauce, three spoons of sugar

9.

Saute all the ingredients until dissolved

10.

Add the chicken and heat the water Or chicken soup. Almost drowning the chicken. Try to use it as deep as possible, otherwise the chicken will not be soaked in flavor. There should be more water than the one in my picture

11.

Bring the pot to a boil over high heat, then turn to a low heat and start pouring the soup into the areas that have not been soaked. The fire is simmering, pour the soup after a while, and turn over the chicken

12.

In less than an hour, the chicken will be colored, use chopsticks to pierce the chicken, and cook it properly Adjust the simmering time. When the chicken is crispy and tender, turn to high heat, add a small amount of salt, and start to collect the juice. At this time, continue to pour the juice on the chicken

13.< /p>

The soup starts to become less and less and thicker and thicker

14.

Finally, when the soup is basically dry, it can be plated and served. . Sprinkle some minced chives and garnish, and you're done

Cooking Tips

Be sure to simmer it with a small spoon. After a while, be sure to pour the soup over the chicken to let it absorb the flavor. Remember to turn noodle. One chicken, two meals, absolutely no waste.