Yang Mingyu's braised chicken seasoning recipe is 100 grams of chicken, 80 grams of green onions, 20 grams of ginger, and 20 grams of sugar.

There are also 15 grams each of soy sauce and rice wine, 3 grams of refined salt, 1 gram of MSG, 750 grams of stock, 10 grams of wet starch, 15 grams of sesame oil, and 1,000 grams of lard.

Braised chicken and rice, also known as fragrant chicken and thick sauce chicken, is a home-cooked dish of Shandong cuisine and originated in Jinan City, Shandong Province.

The main ingredient is chicken leg meat, stewed with green peppers, potatoes, mushrooms, etc. It has a wonderful taste and is characterized by delicious and tender meat.

The specialty of the dish is the braised chicken. The chicken juice is cooked in a unique way and has a unique flavor. It is fragrant and appetizing. Braised chicken pays attention to the word "stew", and the control of the heat is also very important.

In this dish, the shiitake mushrooms definitely enhance the flavor and must not be omitted.

After the vegetables are fried until the chicken is colored, it still needs to be simmered to infuse the flavor, so don't cut the chicken too small to avoid being cooked into pieces.

The three best things about braised chicken are the first-class soup, which is bright red in color, moist and glutinous in texture, mellow in texture, oily but not greasy, and has an endless aftertaste.

Second-grade meat, the finished product is beautiful and the meat is smooth and tender.

Third-grade rice, rich in aroma and strong in texture.

Braised chicken is a relatively mild food that contains relatively high calories. It can be said to be a delicacy suitable for all ages.

For meat quality, you don’t have to choose early-cooked chicken such as three-yellow chicken. You can use slightly fatter hens or native chickens, or buy chicken legs alone. In short, the more you stew the chicken, the more fragrant it will be and the soup will become more delicious. This is the best way to eat it.

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