Now, through my continuous efforts, I have made a delicious yellow chicken! Let's talk about my practice.
Prepare the raw materials first: two pieces of chicken legs (be careful to chop them smaller), one piece of sweet pepper with an iron frame, one piece of green pepper with an iron frame, sliced mushrooms (preferably dried mushrooms, and soup can be saved for braised chicken), ginger slices, garlic cloves, minced millet pepper, onion, a little oyster sauce, pepper powder, pepper powder, sugar, chicken essence and salt.
Step 2: put a little cooking oil in the casserole, add sugar until it melts, then add chicken pieces and fry the sugar until golden brown. Then add onion, ginger, garlic and millet pepper into the oil and stir-fry until fragrant. Then add pepper and pepper powder respectively. If you want a richer and more layered taste, you can add some spices, but not too much. Finally, add chicken essence without salt.
Step 3: Add mushrooms, a bowl of water (this water can be soaked in dried mushrooms, just pay attention to the water, don't pour out the residue below), cover the casserole, and simmer for about 20 minutes.
Step 4: add sweet pepper and green pepper, stir fry a little, and you can get out of the pot. Leave some soup in the pot when you take it out. Because of the characteristics of casserole, even after the fire is turned off, the soup will continue to boil and collect juice.
Braised chicken was once a famous dish in Shandong. Sichuan cuisine is used for reference here, and many seasonings are added, especially millet pepper. I feel that this will be more in line with friends who love spicy and heavy tastes, and the taste will be richer.
Casserole is the key to making braised chicken, which can make chicken soft and waxy in a short time. Potatoes are just right, pink, add a bowl of rice and pour soup. It's delicious. Enjoy it!