Roast chicken with hot water or cold water
Braised chicken should be cooked in hot water to be delicious. But you have to tightly boil the chicken in cool water first and then fish it out. If you use the market three-yellow chicken or Huadu's fast-growing chicken, and then burn, you have to add less water, because the chicken's growth time is short and the meat is tender. If it is a farmhouse woodchuck. Tight after you have to add more water, or do not love to cook.
Braised chicken practice
Ingredients:
1. Main ingredients: 500 grams of fresh chicken, 100 grams of pork tenderloin, 50 grams of bell peppers, 3 egg whites.
2. Seasonings: refined salt, monosodium glutamate, green onion, ginger, garlic cloves, soy sauce, broad bean water powder, lard.
Method:
1, fresh chicken remove the umbrella cap, remove the soil washed and cut into pieces. Lantern pepper to remove the seeds, ti cut into 3 cm square pieces. Garlic slices.
2, egg whites 搕o the bowl and mix, put the tenderloin slices, broad bean water powder mixing batter.
3, frying pan add lard hot, put the tenderloin slices, with a hand spoon to promote slip cooked, fishing into the funnel to drain the oil. Then let the oil continue to burn to fifty percent hot, put the chicken pieces slammed once, poured into the leaky spoon to drain the oil.
4, the frying pan to stay a little oil, first put the garlic slightly fried, then into the ginger, scallions, lantern pepper pieces stir-fried, then into the chicken, pork, salt, soy sauce stir-fried, thickened with broad bean water powder, upside down on the pot poured with cooked lard on the plate that is complete.
Culinary features
The appearance of this dish is oily and shiny, the meat is snow-white, the flavor is delicious, the aroma is rich, the meat is rotten off the bone, fat and not greasy. Chewing its bones, there is a residual flavor. Let a person look at the mouth, and while hot, lift the chicken leg gently shake, chicken meat can be all off, for the top of the dish, cold food hot food can be.
Suitable for the crowd
This dish to tonify the spleen and stomach of chicken and nourishing yin moistening dry pork match. It can be used as an auxiliary treatment dish for patients suffering from liver and kidney yin deficiency, dizziness, lumbago and foot weakness, or yin deficiency and lung dryness with dry cough and phlegm, pharyngeal dryness and other conditions.