braised chicken

ingredients?

an old hen

a packet of second sister's marinade (containing salt)

a large pot of clean water

5g of oil

5g of sugar

how to marinate the chicken?

Because there is no recording procedure, many people can't go out because of pneumonia recently. A kitchen friend left a message saying that he shared the practice. Here, I'll write the recipe first, and then make up the picture.

1. Wash the old hen, don't cut it small, and the whole one will be fragrant.

2. Most of my marinades here in Kunming, Yunnan are from Sichuan, and I prefer the brand of "Second Sister".

making marinade: put a small amount of oil into the wok, stir-fry with white sugar on low heat until it melts, and pay attention to the continuous low heat to avoid the bitter taste caused by excessive burning. This step is to stir-fry the sugar color, which can make the chicken skin color. Add a small amount of hydration and add marinade powder (if you don't have it, you can also use scallion, soy sauce, oil consumption, ginger, star anise, cinnamon, fragrant leaves, Amomum tsaoko, salt and chicken essence)

3. Prepare a large pot that can hold the whole chicken, boil it with half of water, pour in the sugar marinade water prepared before, and simmer for a while on medium heat to fully mix the marinade with water.

4. Put the old hen in a cauldron of marinated water, and cook it with strong fire until it is set. Pay attention to the fact that the chicken head takes up too much space and can be pressed under the wings. Remember to turn it over, and let it soak in the brine if it is not soaked in it. Therefore, it is necessary to turn it over to make the brine that is not very penetrating. You can put a piece in it if you have pig skin at home, not bacon skin. It must be fresh pork skin, so Hui people will omit this step!

5. I usually use the marinating method, which saves fire only for a long time. You can turn off the fire by boiling the enamel pot on a big fire, and repeat this step a few hours later. The marinated taste is more and more in the meat. This time, I boil it once a day, marinate for five days, and the meat is crisp and rotten. When it is cold, it is very delicious to eat with your hands. You can cook it or mix it with noodles or rice noodles to make braised chicken rice noodles. After that, I will write a recipe for braised chicken rice noodles

Please click to enter a picture description

A braised chicken

Please click to enter a picture description

The head of the chicken is pressed under the wings

Please click to enter a picture description

Multi-angle display, haha (? ω? )

Please click to enter the picture description

Make braised chicken rice noodles and tear off the chicken breast and wings

Please click to enter the picture description

Please click to enter the picture description

You can make hand-torn chicken, and you can eat most of it directly dipped in spicy 1+1 seasoning

Please click to enter the picture description

Delicious (? ω? )? Hey

Please click on the picture to describe

Braised chicken with rice noodles, and spoon with braised chicken soup. It is

Please click on the picture to describe

Tips

Bittern still needs to taste. If it is light, add salt, and if it is light, add sugar and soy sauce (all by your own experience). If it is not delicious enough, add chicken essence.