What is a good pot of cassoulet? Pork skin slightly charred edges, meat soft and tender tendon, sauce flavor to the face. The sauce is sticky and mellow, and you can eat a small bowl of white rice with 2 tablespoons of soup! If you want to make the best and purest cassoulet at home with at least oil and very simple seasonings, you must try this recipe!!!! Make sure you never regret it!

I. Ingredients Preparation

The main ingredients are a whole chicken or chicken wings chopped into pieces

Soaked dried shiitake mushrooms, 1 small green onion, 1 piece of ginger.

Seasonings are soy sauce, soya sauce, rice wine, sesame oil, soybean paste.

The soybean paste I would like to key speak oh!

No mistake, that's the same soybean sauce used to dip the squash.

I'm making a traditional-style version of cassoulet in this version.

It's classified as Anhui cuisine, and braising it in sauce is one technique (it's also matched by braising it in red and white). The sauce is the most important part of the dish. It is the most important condiment and the source of sauce flavor in the sauce roast dishes! Make sure you put it in! Any cassoulet without dry sauce is not a proper cassoulet! It's not even good enough to be called cassoulet!

Second, marinade

Chicken pieces soaked in cool water for 1 hour when bleeding water, fishing up, control the water can gradually marinade ~

2 pounds of chicken, add 2 tablespoons of rice wine, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce.

Proceed to grab and mix well, to ensure that the chicken to the sauce all digestive absorption, followed by marinade for 10 minutes, to remove the fishy chicken, taste, coloring!

Three, fried

The most important step of the whole dish to come.

The cassoulet is not thickened with water starch, it is by the chicken itself, the body fat and protein through the simmering, resulting in self-strengthening gravy, there are other roasted chicken stewed chicken can not reach the mellow flavor.

So the chicken oil to cook chicken oil this step is particularly important, is about the success of the whole dish and failure!

The frying pan on high heat, wipe a layer of oil to prevent sticking, 2 star anise flavor, and marinated chicken pieces into the pot together.

Chicken just down the case, the pan rattles more loudly.

Chicken pieces above the rice wine and soy sauce, there will be some juice in the pot, inside the bubble than the big

The spatula stir-fry every three weeks, so that the pork skin face down, gradually will go out of a lot of oil, the pot of bubbles and ringing sound is slowly shrinking until the tone is also clear, as shown in the picture 3 chicken oil on the similar to be able to put the chicken pieces of sheng out. This kind of chicken oil enough to wait to fry mushrooms and soybean paste, no need to additionally add some oil.

Four, stew

Use the rest of the base oil, the first onion, ginger, mushrooms popping pan out of flavor, and then put 3 spoons of soybean paste, 2 spoons of sesame oil, once again stir-fried into the flavor. Finally fried chicken pieces stir well, add and chicken the same net weight of boiling water, similar to the chicken pieces almost. Stewed chicken tone has long been the basic show, the pot of water boiling again in the case, just that smell that flavor, that saliva has long been gradually metabolized!

The water boiled and then turned to simmer for 30 minutes, add green and red peppers tossed, slightly boiled off the raw, you can start the pot! Look at the sauce! Do not be without water starch thickening oh! It's the chicken's own body fat and protein that simmers and produces its own gravy, which has a very mellow flavor!

Dig a spoonful of mixed white rice, even relatives who do not eat much rice he can also destroy a small bowl! Speaking of white rice murderer, there is also more than cassoulet? This method out of the cassoulet, the greater characteristics of less oil, sufficient flavor, after the mellow! The whole process of frying chicken pieces in the bottom of the pan smeared a little bit of oil to prevent sticking, frying hot pot side dishes with all the oil released from the pork rinds, cost-effective oil saving is also great aroma! In the same way also be able to do cassoulet, cassoulet ribs!

You are likely to have doubts: not blanch meat will be fishy? Not so much, this cassoulet has a trio of fishy, respectively:

①Soak and soak in bleeding water (1 hour)

②Early marinade (10 minutes)

③Blast the pan with a whole green onion and a large piece of ginger.

Blanching is not the only way to deodorize. If you do all 3 steps above, the fishy flavor is guaranteed to run out.