Stewed chicken can reduce the loss of nutrients and has a good nourishing effect on some people with weak constitution. The following small series has compiled some practices of stewed chicken for you.

Ingredients for stewed chicken

Steps of Stewing Chai Chicken

1. First cut the chicken into small pieces and wash it with water.

2. Pour clear water into the pot, put the chicken pieces in the fire for 2 minutes, remove the chicken pieces and put them in clear water to wash away the blood foam.

3. Cut the onion, ginger, pepper and 2 aniseed into oil pan and stir-fry until fragrant.

4. Stir-fry the chicken, stir fry a few times, and add potatoes and bell peppers.

5. Pour in clear water and don't overdo the meat. After the fire is boiled, turn to medium heat, add a spoonful of soy sauce and soy sauce, and simmer slowly.

6. When the soup is half cooked, put the braised soy sauce and the right amount of salt, stir fry for a few times and continue to cook, and then collect the juice on low heat. Because the chicken is not easy to stew, it needs to be stewed twice before collecting the juice.

Tips for Stewing Chicken

1. Be sure to remove the chicken oil, or the soup will taste very oily.

2. Add enough water at one time, and don't add any more water in the process of cooking.

3. Don't put salt too early. Putting salt early will solidify the protein in the meat, which will make the soup dark and the concentration is not enough.