How can braised chicken be delicious, convenient and simple?

pot-stewed chicken

Materials?

Old hen 1 only

Erjie halogen material 1 bag (including salt)

Shuijingyi cauldron

50 grams of oil

50 grams of sugar

The practice of braised chicken?

Because there are no recording steps, many people can't go out because of pneumonia recently, and a kitchen friend left a message saying to share the practice. Let's write the menu 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. My marinade here in Kunming, Yunnan is mostly from Sichuan, and I prefer the brand of "Second Sister".

Making marinade: put a small amount of oil in the wok, add sugar and stir-fry until it melts. Pay attention to the continuous low fire to avoid the bitter taste. 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 not, it can also be prepared with scallion, soy sauce, oil consumption, ginger, star anise, cinnamon, fragrant leaves, 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-colored marinade water prepared before, and simmer for a while to let the marinade and water mix fully. At this time, the soup is soy sauce-colored.

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 head of the chicken can be pressed under the wings because it takes up too much space. 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 the skin of fresh pork. 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 with a large fire. After a few hours, this step is repeated, and 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 by hand. It can be cooked or made into marinated chicken rice noodles with noodles or rice noodles. After that, I will write a recipe for braised chicken rice noodles.