Generally, chicken legs or wings are selected and cut into pieces for later use. Stir-fry ginger and garlic in a pot to improve taste and fragrance. Green pepper and red pepper are used to refresh and add color and taste. Dried peppers are used to improve the taste and spicy degree, and can be added appropriately according to personal taste. Cooking wine is used to remove fishy smell and enhance fragrance. Light soy sauce improves the taste and freshness.
Color matching with soy sauce increases the delicious color of chicken. Salt is used to flavor. Sugar is used to flavor and add flavor. Chicken essence is used to refresh and taste, and can be added appropriately according to personal taste. Water starch is used to thicken the soup and make it thicker. Chicken must be fresh, preferably native chicken or chicken with feathers, so that braised chicken will be more delicious.
Matters needing attention in making braised chicken
1, when cutting the chicken, cut the chicken into pieces of uniform size, so that the chicken can be cooked more evenly and delicious.
Scalding is an important step in making braised chicken. You must blanch the chicken to get rid of the smell of blood.
3. The seasoning of braised chicken should be fresh ingredients, such as ginger, onion, garlic, etc., which can make the taste of braised chicken more delicious.
4, stew time should be mastered, do not overcook, otherwise the chicken will dry and affect the taste.
5. In the process of stewing, keep stirring to avoid pasting the bottom of the yellow chicken.
6. After coloring, you can add some soy sauce appropriately to increase the color and taste of braised chicken.
7. It is best to eat braised chicken with rice, which can make braised chicken more delicious.