I haven't gone out to buy food since I learned to stew chicken. It feels as delicious as cooking outside, and it is more affordable to cook it yourself. Friends who want to eat but can't do well can look at my successful experience.
How? Remember not to blanch when stewing chicken, and do 4 steps well. The chicken is soft and tender. In other words, if you blanch the chicken, it will harden it. This is a big mistake. Many people made a mistake at the first step. No wonder chicken is chewy and stinky. Look at the right way.
Steps:
Step 1-Prepare ingredients
Generally, we are used to stewing chicken with frozen chicken or frozen chicken legs. Chicken tastes heavy, so we must add more seasoning if we want to make it delicious.
Ginger, onion, dried pepper, pepper and cooking wine are essential, and more can enhance the flavor.
If you think chicken stew is too monotonous, you can also add some vegetarian dishes, such as mushrooms, carrots and potatoes.
Step 2-Deal with the chicken.
After cutting the chicken into small pieces, wash it twice with clear water to remove most of the blood.
Then pour a spoonful of flour, catch the chicken by hand, and remove some crumbs, blood and dirt in the process of catching.
After grasping for a few minutes, wash it with clear water, then pour a spoonful of flour, continue to grasp and wash it, and clean it with water.
After repeated washing in this way, the chicken nuggets become very clean. Without blood and dirt, you can safely cook chicken pieces and put them in a colander to control the moisture.
Step 3-Pickled chicken and fried chicken.
Put the chicken in a bowl, add a little cooking wine, ginger slices and soy sauce, stir by hand for a few times and marinate for ten minutes. The purpose of doing this is to add the bottom flavor to the chicken and remove the fishy smell.
Add a little oil to the wok, heat it to 50%, then pour in the chicken pieces and stir fry.
Stir-fry until it changes color, then add ginger slices and stir-fry. After the water disappears, add soy sauce and soy sauce and stir fry.
Stewed chicken
After the chicken is colored, add the hot water that hasn't eaten the chicken, add the onion, dried pepper and pepper, and boil over high fire.
Then turn to low heat, cover the lid and stew until the chicken is soft, then open the lid, add salt and turn on high heat to collect the juice.
If you add vegetarian dishes, wait until the chicken is soft, add salt, simmer for a while, and finally collect the juice.
After the above four steps are completed, a pot of stewed chicken is completed. Does it look simple? Summarize a few key points and have a quick look.
(1) Nowadays, most of the chicken is frozen. If you want to make it delicious, you need to put more seasonings, including dried Chili, ginger, onion, pepper, cooking wine, etc., which can remove the fishy smell and enhance the fragrance. Sometimes children dare not put peppers at home and find that the taste is obviously much worse.
(2) When processing chicken, you can't blanch. You can stew it after blanching, and the chicken will be used as firewood. Stewed for a long time, not soft enough. The correct way is to wash the chicken with flour first, then marinate it, then stir-fry it and then stew it. Stewed chicken tastes delicious and tender.
(3) When stewing chicken, it is recommended to heat the water, so that the stewed chicken is softer and tender, and the salt should not be added too early. When the chicken is cooked, add salt, which will be soft, fragrant and delicious.