Chicken is suitable for a variety of cooking methods. Although it can be cooked and roasted, the most delicious thing is braised chicken. Braised chicken is also skillful. If it is not handled properly, it will be very fishy, and it will taste particularly old and has no taste. Today, I will teach you how to make braised chicken, and teach you the precautions when making braised chicken, and make food together.

pot-stewed chicken

Ingredients: 3 kg of chicken, chicken rack 1 piece, 6 kg of water.

Seasoning: 4 pieces of ginger, 2 pieces of green onion, salt and chicken essence.

Formula: star anise 1 each, cinnamon 3g, fragrant leaves 2g, fennel 3g, Amomum tsaoko 1 each, cardamom nutmeg 1 each, galangal 3g, dried tangerine peel 2g, Amomum villosum 2g, grass beans 1 each and citronella.

pot-stewed chicken

Practice:

1. First, cook the chicken rack 1 hour, then soak the formula for half an hour, add it to the cooked chicken soup, continue to cook with low fire 1 hour, and add seasoning to make the brine.

2. Blanch the chicken, then put it in the brine after cold water, marinate it in high fire for 10 minute, then marinate it in low fire for 30 minutes, and finally soak it for 2 hours to eat.

pot-stewed chicken

In the process of marinating, as long as chopsticks can be easily inserted into the chicken, it is proved that the chicken has been marinated. If someone likes to eat boneless chicken, marinate it for 20 minutes more. Also, during marinating, the bittern must have a heavier taste, because the chicken will absorb a lot of salt in the bittern, and it must be increased at any time. You can also add a few Xinjiang jujubes to the bittern, which will have a stronger taste. I hope everyone can learn to marinate the chicken and make delicious food.