Braised chicken ingredients: chicken legs, mushrooms, potatoes, cooking wine, green and red peppers, onions, ginger, garlic, dried peppers, rock sugar, soy sauce and sweet noodle sauce.
Specific production steps: firstly, clean the chicken legs, then chop them into pieces, put them into a basin, clean them and wash them several times, then soak the chicken pieces in clean water for about 15 minutes, then clean them and control the water for later use.
Second: add a proper amount of water to the pot, put the chicken pieces into the pot with cold water, put some ginger slices and some cooking wine, and boil over high fire to skim off the surface floating foam. Then remove the cold water at a time, so that the chicken is more solid and can wash away the impurities on the surface.
Third: First cut the side dishes, remove the roots of the mushrooms, then slice, wash the potatoes, peel and cut into small pieces, remove the heads and seeds of the green and red peppers, then cut into diamond-shaped pieces, slice the onions, shred the ginger, and cut the garlic into pieces to prepare two dried peppers.
Fourth: pour oil into the pot, add rock sugar after the oil is hot, and turn to low heat and stir-fry slowly. When the big bubble becomes smaller and the bubble turns purple, add the chicken pieces, stir-fry evenly, add the onion, ginger, garlic and dried pepper, stir-fry and add a spoonful of sweet noodle sauce and a spoonful of soy sauce.
Fifth, after frying, add hot water, bring the chicken pieces to a boil, then add mushrooms and stew for a while, add some soy sauce and oyster sauce, stew for 10 minute, then pour the chicken pieces into a casserole, add potatoes, cover the pot and stew for 5 minutes, and finally add green peppers and cut them off.
Tips for cooking braised chicken: 1) Soak the chicken pieces in water for about 15 minutes, soak out the blood and impurities inside, and then clean them.
2) Braised braised yellow chicken is colored with rock sugar, and the color is more beautiful without soy sauce.