Stir-fry and stew are the two methods I use most often to cook chicken, stewing is flavorful, stir-frying is flavorful, and it's delicious any way you do it. Especially now that the weather is cold, eat a little more chicken on the body there are certain benefits, warm and nutritious. To say that fried chicken with what seasoning, sesame leaves, cinnamon, fennel, anise, is my most commonly used seasoning, but to fry the chicken is delicious, is not simply to throw the seasoning into the fried on the end, the chicken should be soft and flavorful, and good taste, in order to be considered a successful fried chicken.

First from the choice of chicken, the general market is commonly divided into white, two stupid, stupid chicken, old stupid chicken. Is based on the age of the chicken to distinguish between the shortest time out of the white chicken, meat is very loose, the flavor is not good enough, the fresh flavor of chicken can be said to be very little, the advantage is that the price is cheap, a few dollars a catty; followed by the two stupid chicken, just a little bit better than the white chicken, but also the meat is very loose, the chicken's original aroma of the flavor is very light; the quality of the stupid chicken is not bad, stupid chicken is usually divided into one year and three years, a year of the meat is a little bit loose, but more than the white and the second chicken, the chicken is not very good, but it is not good. Some, but much better than the white and two stupid, not only good flavor, and more nutritious, can be stewed can be fried, three years of stupid chicken meat is very tight, not suitable for frying, but very suitable for stew. More than three years is the old stupid chicken, the price is expensive, stewed out of the soup that is called a fragrant and delicious.

So the owner of the chicken before frying, we must first confirm the buy chicken belongs to which kind, white and two stupid can be directly under the pot fried, but stupid chicken need to be boiled and then fried, in order to make the chicken meat soft and rotten. Usually I would choose a year old chicken to make fried chicken, because not only the flavor is strong, but also the texture is good, unlike the white strips so the taste is very light, very tasty. Here is how I make it.

Ingredients

Chicken, half

Ingredients

Scallion, ginger, cooking wine, coriander, peppercorns, dried chili peppers, cumin, star anise, salt, sugar, vinegar, soya sauce, soy sauce

--Starting to make ---

This is the best way to make chicken.

1, chop the chicken into pieces, soak in cold water for 1 hour, and clean. Blanch in a pot, skimming off the blood. This will remove some of the fishy flavor after blanching.

2, the blanched chicken with green onions and ginger in the pressure cooker, pressure half an hour. Remove the chicken pieces after pressing and drain.

3, frying pan into the appropriate amount of peanut oil, pour onion, ginger, sesame leaves, pepper, dried chili peppers, star anise, stir fry seasoning with low heat, turn to medium-high heat, pour in the pressed chicken, stir fry until the surface of the chicken is browned, pour 2 tablespoons of cooking wine, 3 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of soya sauce, the right amount of salt, 2 tablespoons of sugar, a small pinch of cumin, stir fry until the sauce is evenly coated in chicken top. It's ready to be removed from the pan.

Spicy and flavorful, especially delicious, this is my unique secret, everyone learns, be sure to do up! Pressure cooker in the remaining chicken broth should not be wasted, floating yellow chicken oil, emitting a strong fragrance, pour away how unfortunate, used as wonton soup base, noodle soup base, are very tasty. Not used up in a sealed container, placed in the refrigerator, chilled, within three days can be used up.