Ingredients: 1 chicken, 300g fragrant rice.

Accessories; Oil, salt, soy sauce, soy sauce, cooking wine, white pepper, onion, ginger, galangal, cinnamon, clove, fragrant leaves and green peppers.

Production steps:

1. Mushrooms are soaked in advance;

2. Auricularia auricula is soaked in advance;

3. Wash and soak the winter bamboo shoots into pieces and remove astringency;

4. Chop the chicken into walnut pieces, soak them in clear water in advance, and change the water several times in the middle until the water becomes clear;

5. Soak the soaked chicken with sterilized tea towel or kitchen paper, and suck up the water;

6. Add 5 or 6 slices of ginger, cooking wine 1 tablespoon, allspice powder 1 teaspoon, salt 1 2 teaspoon, soy sauce 1 teaspoon and marinate for more than 20 minutes;

7. Drain the winter bamboo shoots for later use; Shred mushrooms for later use; Wash and tear auricularia auricula into small pieces for later use; Slice shallots obliquely for use; Cut garlic into powder for later use; Wash the dried red pepper for later use; If you add green peppers, you should also prepare at this time; Clarifying the water soaked with mushrooms, and removing impurities for later use;

8. Boil the mushroom water or heat it to near boiling in the microwave oven.

9. Put the oil in the pot, heat the pot to cool the oil and simmer, add the chicken pieces and all the gravy, stir-fry until the chicken oil is golden, and take it out for use;

10. Stir-fry minced garlic and dried red pepper in the original pot until the pepper is dark purple;

1 1. Add Auricularia, Lentinus edodes and bamboo shoots, and stir-fry over high heat;

12. Add chicken and stir-fry evenly over high fire;

13. Add rock sugar and soy sauce and stir well;

14. Add heated mushroom water without chicken; If the mushroom water is not enough, you can add some boiling water; After the fire boils, turn to low heat, cover the pot and stew until the chicken is cooked, and check and stir fry halfway;

15. Add a proper amount of salt to taste and turn to high fire to collect juice;

16. Collect the soup until it is thick, add the shallots and green peppers, stir well, turn off the heat and take off the pot.

Tips for braised chicken

1, Cooking Tips: Before cooking, all ingredients including seasonings are ready, and the operation process will be handy and very smooth.

2, the last green pepper is not necessary, you can add more if you like it, and you can not add it if you don't like it.

This dish is only a little spicy. If you especially like spicy food, you can add more dried peppers and fry them.

4, the last juice is grasped by yourself.

The practice of braised chicken:

Step 1: remove the blood, first remove the blood from the chicken pieces to prevent the chicken from having fishy smell or peculiar smell, and to prevent the chicken from rancidity.

Step 2: stew: add a certain proportion of water and a certain proportion of sauces (oyster sauce, soy sauce, soy sauce, cooking wine, etc. ) stew ginger, mushrooms, peppers and chicken pieces in a pressure cooker. There is a difference in stewing time between the north and the south. The north likes to eat separated flesh and blood, while the south likes to eat strong meat. It takes longer to stew in the north than in the south.

Step 3: Collect juice, usually in casserole, in order to keep the original flavor of yellow chicken for a long time. When collecting juice, add appropriate seasonal vegetables, so that grilled chicken, soup and vegetables are complete, full of color and flavor.