Step 2: stew: add a certain proportion of water and a certain proportion of sauces (oyster sauce, soy sauce, soy sauce, cooking wine, etc. ) stew ginger, mushrooms, peppers and chicken pieces in a pressure cooker. There is a difference in stewing time between the north and the south. The north likes to eat separated meat, and the south likes to eat strong meat, so the stew time in the north is longer than that in the south.
Step 3: Collect juice, usually in casserole, in order to keep the original flavor of yellow chicken for a long time. When collecting juice, add appropriate seasonal vegetables, so that braised chicken can have complete meat, soup and vegetables, full of color and flavor.
1. Garlic is more, sliced, ginger slices, pepper, kaempferia kaempferia, Illicium verum fruit and dried pepper are chopped and matched.
2. Yunnan old sauce, which was made by an aunt herself. If not, you can buy Tang Chi old sauce or slightly spicy sauce.
3. Wash the dried fungus, slice it, do not add oil in a non-stick pan, and bake it over low heat for later use.
4. Cast an iron pot with oil, stir-fry aniseed, garlic and ginger slices, stir-fry with soy sauce, stir-fry with marinated chicken, and add a can of beer after discoloration.
5. After the fire boils, taste, season (I like spicy or sweet), and collect the juice on low fire. When out of the pot, pour in boletus and cook for 10 minutes, and the fragrance will come out.
6. After the second meal, you can add potatoes before cooking. It's delicious. You can eat Dongdong potato chicken in Kunming.
Tip editor
1. After the chicken is cut into pieces, use white wine instead of cooking wine, white wine, ginger slices and a little soy sauce sugar, and marinate for 30 minutes.
2. The boletus I used was frozen stock. It doesn't matter that fresh slices will be oxidized to black. You don't need to refuel, bake them for later use to make them fragrant, so that they won't produce a lot of water and affect the taste.
When the chicken is cooked, the beer will be more fragrant and the chicken will be tender.
1, washing Lentinus edodes, squeezing out water, removing pedicels and slicing; The eggs are scattered;
2. Wash the chicken, drain it, chop it, and marinate it with 10g soy sauce for ten minutes;
3. Put the pot on fire, add peanut oil and burn it to 70% heat, add chicken pieces and egg liquid, fry until golden brown, and pour it into a colander to drain oil;
4. Put the pot on the fire, leave a little oil, add sugar and fried chicken pieces and stir fry slightly;
5. Add soy sauce, cooking wine, sweet noodle sauce, onion, ginger, minced garlic, simmer slightly, pour into casserole, add chicken soup, boil, skim off the floating foam, and simmer with low fire until crisp and rotten;
6. Put the casserole on low heat, add mushrooms and stew for about 15 minutes.
Other practices
Ingredients: 400g chicken leg (chopped), 200g potato (cut), garlic cloves10g onion10g (cut).
Seasoning: 300g of purified water, 5g of dried chili, 5g of star anise, 20g of salad oil, old Tang Chi sauce 10g, proper amount of salt, and 800g of salad oil (used for washing oil). [2]
Steps:
1, fry the chicken pieces in hot oil until golden brown, and drain the oil for later use;
2. Leave the bottom oil in the pot and stir-fry the star anise, garlic cloves, dried peppers and shallots;
3. Heat 1 and Tang Chi old sauce, stir-fry and pour in purified water. Cover and stew for 30 minutes. Season and serve. [2]
Tip: If you don't like frying, you can also fry the chicken in a pot.