Yellow chicken, a home-cooked dish of Shandong cuisine, originated in Jinan, Shandong Province. Its main ingredient is chicken leg meat, stewed with green peppers, potatoes and mushrooms. It has the characteristics of delicious and tender meat. Now, braised chicken rice is very popular among wage earners, so we improved the traditional seasoning of braised chicken and developed a special sauce with golden color and more integrated flavor. With it, your braised chicken will be more popular with diners.

Yipin Tang has bright red color, waxy taste, mellow taste, oily but not greasy, and endless aftertaste.

Second-class meat, the finished product is beautiful and the meat quality is smooth and tender.

Third-class rice, full of flavor, strong and tenacious.

1000g sweet noodle sauce, 1000g oyster sauce, 250g pillar sauce, 250g seafood sauce, 250g soy sauce, 250g satay sauce, 300g chicken juice, 200g braised soy sauce, 200g soy sauce, 65438 white sugar and 65438 chicken essence.

White pepper 10- 15g, chicken essence 10- 15g, tender meat powder 18g and salt 30g.

2 grams of cinnamon, 3 grams of pepper, 2 grams of fennel, 2 grams of licorice, 5 grams of star anise, clove 1 g, long pepper 1 g, 5 grams of galangal, 2 grams of fragrant leaves, tsaoko 1 g and fragrant fruits 1 piece.

2g pepper, 3g cinnamon, 3g star anise, 2g fennel, clove 1g, 50g scallion, 60g ginger, 5g pepper and 30g dried mushrooms. All the above seasonings are cleaned and put into a material bag, and then 2500g onion ginger, pepper and broth are put into the material bag to boil, and then put into the material bag to simmer for an hour!

Step 1: Chop the chicken, soak it in blood, ginger slices and mushroom slices, and marinate the chicken ingredients for 30 minutes;

Step 2: put the ingredients in a pressure cooker, add 700g of water, add the red-cooked chicken juice and mix well. Turn off the fire on medium fire, turn off the fire after 5 minutes, and simmer for 5 minutes on low fire to deflate.

Step 3: put the pressed chicken pieces into a casserole, add green peppers and cook until they taste good.

3 kg of chicken with about 240 g of sauce. According to regional differences, the sweetness and salinity of the sauce are different, which can be flexibly adjusted according to the actual situation.

Pay attention to three points when cooking braised chicken:

First, the proportion of braised chicken sauce should be correct, so that it can be rich in flavor;

Secondly, adding pressure cooker to stew can save cooking time and achieve the taste of glutinous rice and tender chicken;

Thirdly, the juice is finally concentrated to make the finished dishes taste mellow;

Fourth, I like to eat spicy food. When I suppress chicken, I add a proper amount of dried pepper and pepper.