Current location - Recipe Complete Network - Fat reduction meal recipes - The practice of dry braised chicken
The practice of dry braised chicken
What are the practices of braised chicken? As a traditional famous dish in Shandong cuisine, the piece of braised chicken is Huang Liang in color, and it is mainly braised. Everyone has eaten it. What about braised chicken? The practice of braised chicken is simple and homely, but also complicated and authentic. It is best to choose the right one according to different needs. Now let's learn the practice of braised chicken with me.

Dry braised chicken practice: stewed chicken legs with black beans and potatoes.

Ingredients: drumsticks 1 piece, 2 potatoes, lobster sauce 1 spoon, 2 cloves of garlic, ginger 1 piece, soy sauce 1 spoon, half a tablespoon of sugar, a little salt, and a little raw flour 1. Wash the drumsticks and chop them into pieces. Mix them with ginger slices, salt (a little is enough), cornmeal, white sugar and soy sauce and marinate them 10 minutes or more. Chop garlic and fermented beans into powder.

2. Heat the oil pan, turn on the low heat, and fry the potatoes until they are slightly golden.

3. Pull the potatoes aside, pick up the chicken legs and fry them until golden.

4. Turn over and fry the other side of the chicken leg until golden.

5. Add lobster sauce and stir well.

6. Pour the juice of the pickled chicken legs, add clean water that is not half of the material, boil over high fire, and simmer for about 10 minute, then turn over high fire to collect the juice.

7. Taste and dish

Dry braised chicken practice: stewed chicken with chestnuts

Materials Broiler 1 chestnut 500g Zanthoxylum bungeanum, 20 green onions, 5 segments of ginger and 6 slices of seasoning: 2 tablespoons of yellow rice wine (30ml), 3 tablespoons of soy sauce (45ml), sugar 1 teaspoon (5g) of salt 1 teaspoon (5g), 2 tablespoons of water starch (30ml) Practice/kloc-0

2) Pour clear water into the pot, boil it with strong fire, blanch the chicken pieces, take them out, and rinse the floating foam on the chicken pieces with hot water for later use.

3) Heat the wok and pour in the oil. Don't wait for the oil to heat, immediately add the ginger slices and pepper, stir-fry the fragrance, then pour in the chicken pieces, add the yellow wine (don't cover the pot), and stir-fry with a shovel for 2 minutes.

4) Stir-fry with soy sauce, stir in sugar and salt, stir well, pour in boiling water, not more than 3/4 of the height of the chicken pieces (not too much water), then pour in chestnuts, cover and simmer for 20 minutes over medium heat.

5) Open the lid, turn it into a big fire, and add a little starch to thicken it. Tips * * Cut 1 mouth on the hard skin of chestnuts with a knife, then pour boiling water and cover it for soaking. After 5 minutes, dial one and take one, otherwise the inner skin of chestnuts will shrink when it is cold, and it is not easy to pull it off.

* * The chestnuts should also be soaked in clear water, otherwise the surface will be oxidized and blackened. This is the lesson I learned from cooking this dish today.

* * Broilers are easy to cook, and there is no problem at all in 20 minutes. Don't worry. However, if you make it with Chai Chicken, it will take more than 1 hour, and the chestnuts should be put later so as not to rot in the chicken.

* * When stir-frying chicken nuggets, or any dishes that need to be cooked with yellow wine or cooking wine to remove the fishy smell, be sure not to cover the pot immediately after cooking the wine, otherwise the fishy smell will not evaporate.

* * Water starch, which is poured at the end, is used to thicken the dishes and make the soup rich. The ratio of water to starch depends on vegetables, but usually the ratio of starch to water is1:5.

Potato starch and corn starch can be sold in the market, but I seldom use sweet potato starch.

Dry braised chicken practice: braised chicken with pepper and snail.

Materials Eating snails in the Mid-Autumn Festival is very popular in Guangdong, because the meat of snails in this season is particularly fat, and there are fewer snails in the abdomen, which makes it taste very good. According to nutritionists' analysis, the vitamin A contained in snail meat is an important component of the visual pigment of the eyes, which has the effect of improving eyesight. Stir-frying snail, perilla and fermented soybean together is a common practice in Guangdong. The materials are: 400g of light chicken, snail150g, pepper10g, ginger 20g, garlic slice15g, chopped green onion10g, salt and sugar.

Practice: the snail is raised with iron for one day to remove impurities, washed and drained, mixed with proper amount of salt, sugar, pepper, rice wine, soy sauce and peanut oil, and marinated for 15 minutes. Cut the chicken into pieces for use; Add oil to the pan, stir-fry garlic slices, pepper and ginger, stir-fry chicken pieces with high fire, splash a little rice wine, add appropriate amount of water, snail and oyster sauce, season with salt and sugar, simmer for 15 minutes on medium fire, and sprinkle with chopped green onion.