Chicken, is now more unusual and delicious ingredients. There are many ways to do it, or stewed, or fried, a variety of flavors. But the most often appear in the family dinner table, more down to the practice of braised chicken as the most. The production of braised chicken can be very simple, only need to pay attention to 2 key steps, you can make the chicken flavorful and not fishy.

Braised Chicken Nuggets: (Chicken thighs are used here to make braised chicken nuggets. The thigh meat is the firmer and more flavorful part of the chicken.)

Ingredients prepared:

4 chicken thighs, 1 green onion, 5 grams of ginger, 5 grams of peppercorns, 2 star anise, 3 grams of salt, 20 grams of sugar, 5 ml of cooking oil, 5 grams of soy sauce, 2 grams of chicken essence, and an appropriate amount of cooking wine.

Method of preparation:

Step 1.

First, wash the chicken thighs, cut them into small pieces, put them aside and set aside.

Step 2.

Pour water into the pot, put the cut chicken pieces in cold water with onion, ginger and cooking wine to blanch and cook the bleeding foam. Fish out and wash with cold water, put aside and set aside.

Step 3.

Another pan, pour in the appropriate amount of oil, add sugar, high heat will be sugar simmering. Then turn to low heat and stir while heating until the syrup turns date red. Pour in the prepared chicken pieces, and add green onion, ginger, peppercorns and star anise and stir-fry together for color.

Step 4.

When the chicken is sautéed until it is slightly oily and fully colored, pour in the boiling water, bring to a boil over high heat, and then lower the heat to simmer. Until the chicken is 8 mature, add salt, soy sauce seasoning continue to stew until the chicken is soft and rotten. Finally, collect the soup over high heat, add chicken essence to taste, out of the pot, plate.

So a plate of rich flavorful and super rice braised chicken is ready. This is an easy way to preserve the nutrients in the chicken.

Two key steps to make delicious braised chicken:

1.blanching to cold water in the pot: Before making braised chicken, you need to blanch the chicken in order to remove the peculiar fishy flavor of the chicken. And blanching must be cold water in the pot, which can force the blood out of the chicken, effectively removing the fishy flavor of the chicken.

2. Stewing chicken to add boiling water: In the formal beginning of stewing chicken to add boiling water, so that can effectively lock the chicken itself juice, and the flavor of the spices. Make the braised chicken pieces tender and juicy.