Braised chicken rice seems to have spread all over the country overnight, and small shops selling braised chicken are everywhere in the streets and alleys.

Besides, business is good. In the order rate of take-away, braised chicken rice is also among the best. A take-out has food and vegetables, and a braised chicken. The key is moderate price. No wonder it is widely loved by diners.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

But now there are many small shops selling braised chicken, and the quality has become uneven, especially braised chicken with foreign selling points, many of which are similar to stewed chicken with potatoes or mushrooms. Clear soup has nothing to do with "braised chicken"

If you don't know a little about the practice of "braising in soy sauce", it will be strange. Red-cooked chicken can be delicious.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

The cooking method of "braising in soy sauce" is a traditional skill in Shandong cuisine, which can be divided into many different categories, such as braising in soy sauce, braising in soy sauce and burning in oil.

Constantly improve and adjust in practice to make it more in line with the tastes of diners, but in any case, the stewing method must be "oiled" first, and then braised or steamed.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Oil can be fried, such as traditional braised chicken in Henan, or fried and fried. Another key point of braising in soy sauce is to use "sauce" and braise in soy sauce or sweet noodle sauce.

In addition to these two sauces, braised mutton also uses tomato sauce and Pixian bean paste, for example, Pixian bean paste is widely used.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Share a practice of braised chicken, using the cooking method of "fried sugar flying sauce" The braised chicken soup made in this way is fragrant, and the chicken is tender, smooth and delicious, which is really much more delicious than takeaway. The soup is mixed with rice, not to mention how delicious it is.

Ingredients: 2 chicken legs, dried mushrooms 1 spoon, soy sauce 1 spoon, sweet noodle sauce 1 spoon, and more than a dozen crystal sugar; 2 tablespoons of soy sauce, 1 tablespoon of onion oil, onion, ginger, garlic, cooking wine, salt and monosodium glutamate.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Step 1: Cut the chicken legs, rinse them, boil the water in the pot, put the chicken pieces into the pot with cold water, add a few slices of ginger and 2 tablespoons of cooking wine, continue to cook for 1 min after the water is boiled, remove the floating foam on the washed chicken, and soak the mushrooms for later use.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Step 2: add more than a dozen crystal sugar to the pot and stir-fry the sugar color on low heat. The rock candy here can be used more or less, with less light color, which is closer to the appearance of braised chicken. If there is more chicken, it will turn red, which is similar to the appearance of braised chicken.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Step 3: Quickly add 1 tablespoon soy sauce and 1 tablespoon sweet noodle sauce, and stir-fry over low heat to give a fragrance.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Step 4: Pour the blanched chicken pieces into the pot and stir-fry over medium heat until the chicken pieces are basically cooked.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Step 5: Add appropriate amount of garlic cloves and shredded ginger, 2 tablespoons of soy sauce, half a spoonful of cooking wine, and a small amount of salt to stir fry for fragrance.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Step 6: add a proper amount of soaked dried mushrooms, and add more than half a bowl of water, preferably broth. Boil the fire and simmer for about 20 minutes. When cooking at home, because sugar and sauce stick to the pot more easily.

Try to use a non-stick pan for cooking. I use Sanhe's wok here, which is light, evenly heated, with high face value and excellent non-stick effect.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Step 7: When the soup is thick, pour in 1 spoon onion oil, add proper amount of monosodium glutamate to taste, and stir well to serve.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

1, the traditional braised chicken method does not add potatoes, but Xinjiang saute spicy chicken will add potatoes. Potatoes can thicken the soup, but they also absorb a lot of spices, which will make the chicken taste weak. Generally, braised chicken does not add any side dishes, but some dried mushrooms can be added to increase the flavor and adjust the taste.

2. When you want to mainly stir-fry sweet noodle sauce and soy sauce, you'd rather stir-fry lightly than over-fry, otherwise the noodle sauce will be bitter.

There are obvious differences between braised pork and braised pork. Braised pork will be lighter in color. There are many ways to braised pork, such as fried tomato sauce and bean paste. You can also stir-fry more sugar, and the color will be redder.

When cooking braised chicken rice, the chef in the restaurant teaches you 1 tricks, the soup is fragrant and the chicken is tender.

Cooking is limited, please give me more advice and have fun. See you tomorrow. # Delicious healthy snacks #

I am a street forager. I have been fighting the world for many years, and I am still radiant and interested! I like to concentrate on eating, drinking and having fun, update recipes and food anecdotes every day, pay attention to me and enjoy the food without getting lost.