? Yellow stuffed chicken is a traditional home-cooked dish that originated in Jinan during the Republic of China. It is also called fragrant chicken and was deeply loved by dignitaries at that time. It has been innovated and inherited by many Shandong cuisine chefs. It has been passed down to this day, and Huang Mengyi restaurants are now popular all over the country.

Braised chicken is from Jinan, Shandong. Braised chicken is a Daolu dish. Very early in 1921, there was a famous Shandong restaurant called "Jiling Garden" in Jinan City. At that time, the dish " "Baicao Braised Chicken" became a famous dish in Jinan Prefecture. At that time, the braised chicken was popular throughout Jinan Prefecture. Today, the braised chicken with rice is popular throughout China and has become a national dish.

Braised chicken nuggets and braised chicken with rice are authentic Shandong cuisine, while Yunnan Yongping braised chicken is a famous delicacy in western Yunnan. The two are not contradictory and have similarities in their cooking methods.

The braised chicken is very delicious and the preparation is not difficult. You can master it by trying it a few times. Now I will share my method of making the braised chicken

Preparing ingredients

Soak the dried mushrooms in water in advance. Cut the mushrooms into pieces after soaking. Slice the green and red peppers, slice the ginger, cut the onions into sections, and break the dried peppers into sections for later use.

Chop the three-yellow chicken into pieces after processing. Medium-sized pieces of meat (you can also use chicken legs)

Pour water into the pot and pour in an appropriate amount of cooking wine. After the water boils, add the chicken and blanch it. After blanching, take it out and set aside

Saute

Heat oil in a pan. When the oil is hot, add the rock sugar cubes. Stir-fry over low heat until the rock sugar melts. Add the blanched chicken after frying the sugar color. Stir-fry for a while to allow the chicken to color evenly. , add ginger slices, dried chili segments, and cooking wine and stir-fry until fragrant

Pour in an appropriate amount of water until the chicken is covered with water. Pour in light soy sauce and oil. Bring to a boil over high heat, then turn to medium-low heat and simmer for half. About an hour

Add the soaked mushrooms and continue to simmer for fifteen minutes. Add green and red pepper flakes and cook until raw. Add salt and MSG to taste, stir well, then turn off the heat and serve< /p>

The delicious braised chicken is ready, you can leave more soup, the bibimbap will be especially delicious

1 raw chicken, 50 grams of oil, 25 grams of starch, green onions, Ginger, aniseed, pepper water, refined salt, monosodium glutamate, cooking wine, and appropriate amount of vinegar. 1 Process the chicken and chop it into small cubes, mix with some soy sauce, put oil in the pot, heat the oil, put the chicken pieces into the pot, fry until it turns red, then place the chicken pieces skin side down in a bowl, add seasonings , mix well and add egg batter, pour it on the chicken pieces, take it out and put it on a plate in the cage to steam until mashed. 2. Steam the chicken and put the soup into the pot. Then take out the onion and ginger pieces, then put the chicken pieces in another plate. Add MSG to the chicken soup in the pot, mix it with starch and pour it on the chicken pieces in the plate. . The chicken is crispy and delicious.