Cooking sour cream chicken at home is always difficult to chew, because there are problems in the production process, which lead to excessive muscles and have a great impact on the taste. When stewing chicken, the chicken is frozen for too long, which leads to the decrease of its chewiness. The correct way is to prepare the muscles and cut them into small pieces. Be sure to pay attention to the fact that the blocks that cannot be cut are too large, which will lead to bad taste of muscles and not easy to be soft and rotten. At this time, you must blanch them in cold water. Blanching was originally designed to remove the fishy smell of chicken, and it can also make chicken more tasty. In addition, you need to put them in the pot when you blanch.

Cooked chicken must be fried in oil pan. At this time, appropriate ingredients such as potatoes, ginger, garlic and peppers are ready. When the chicken is fried until the surface is golden, stir-fry all the ingredients together. At this time, after all the ingredients are fried, you can add the cut potatoes and start stewing together. When the stew is about to taste, you can mix the prepared onion with mushroom soup and sour cream, take out the chicken and roast it evenly. At this time, put it in the oven for about an hour, and then take it out until the chicken becomes soft, juicy and yellow.

When cooking, we must pay attention to a small skill, that is, blanch the chicken properly, but don't use cold water directly when blanching, which will make the chicken shrink and taste bitter. Therefore, when stewing chicken, we should add some hot water properly, which will make the chicken very tender and delicious. Eating some sour cream chicken properly is very delicious, and it is also very delicious with bread or rice.