How to make braised chicken - Braised chicken is one of the most common home-cooked dishes, so how to make braised chicken? There are many ways to make braised chicken. Here we introduce the most commonly used way to make braised chicken. The detailed methods are as follows:
How to make braised chicken (1)
Ingredients:
1. Ingredients: 500g fresh chicken, 100g pork tenderloin, 50g bell pepper, 3 egg whites.
2. Seasoning: refined salt, monosodium glutamate, green onions, ginger slices, garlic cloves, soy sauce, broad bean water powder, lard.
Preparation method:
1. Take off the umbrella cap of fresh chicken, remove the soil, wash and cut into pieces. Remove the seeds from the bell pepper and cut the stem into 3 cm cubes. Slice garlic.
2. Pour the egg white into a bowl and stir. Add the tenderloin slices and broad bean water starch, mix well and make a paste.
3. Heat the lard in the wok, add the tenderloin slices, push with a spoon until cooked, drain with a colander.
Then let the oil continue to heat until it is 50% hot, add the chicken pieces and slide them all over, pour them into a colander and drain the oil.
4. Leave a little remaining oil in the wok, first add garlic slices and fry briefly, then add ginger slices, green onion segments, and bell pepper
Stir-fry the pieces, then add Stir-fry chicken, pork, refined salt and soy sauce, thicken with broad bean water starch, turn the pot and pour cooked lard over it and serve.
Note: This dish combines chicken, which nourishes the spleen and stomach, with pork, which nourishes yin and moisturizes dryness. It can be used as an auxiliary treatment dish for patients with liver and kidney yin deficiency, dizziness, soreness in the waist and soft feet, or dry cough with less phlegm due to yin deficiency and dryness in the lungs, dry mouth and other symptoms.
Recipe for braised chicken (2)
Ingredients: 500 grams of young rooster, half a tablespoon of minced green onions, 3 tablespoons of salad oil, half a tablespoon of minced ginger
Seasoning: 1 tablespoon soy sauce, half tablespoon pepper powder, 1 teaspoon sesame oil, 1 tablespoon rice wine, half teaspoon mature vinegar, 10 grams of refined salt, 2 teaspoons of cornstarch, 1 teaspoon of sugar, a little MSG.
Method:
1. Remove the internal organs from the slaughtered chicken strips, wash them, cut them into appropriate small pieces, add seasonings and marinate for 30 minutes to enhance the flavor.
2. Put the salad oil, minced green onion, and minced ginger into a heat-resistant dish, sauté over high heat for 2 minutes, pour in the marinated chicken pieces, and continue cooking over high heat for 4 minutes. Can.
Features: The chicken is rich in flavor, fresh and delicious.
How to make braised chicken rolls (1)
Method:
1. Cut off the old heads from the dried bamboo shoots, tear them into shreds, and moisten the bean curd skin with a wet towel , tear off the edge ribs, and lay 3 pieces horizontally on the Feng board, overlapping half of each other. Then arrange the shredded bamboo shoots on the lower end of the bean curd skin, roll tightly from bottom to top, and cut into 4 cm long sections to become "rolled chicken" sections. Slices of shiitake mushrooms.
2. Put the pot on high heat, add salad oil and heat it to 150 degrees, add the rolled chicken sections, fry until golden brown, take out with a slotted spoon. Leave 25 ml of oil in the pot. Pour the bamboo shoots and shiitake mushrooms into the pot and stir-fry briefly. Add soy sauce, sugar, vegetarian soup and rolled chicken sections and cook for about 3 minutes. When the soup has thickened to 1/5, add MSG and blanched green vegetables, remove from the pot and serve on a plate, and drizzle with sesame oil.
Features: Beancurd skin and dried bamboo shoots are specialties of Hangzhou area. The finished dish is soft, fresh, fragrant and rich in local flavor. It is a traditional famous dish in Hangzhou.
Recipe for Braised Chicken Roll (2)
Ingredients: 350 grams of chicken breast, 50 grams of cooked ham, 50 grams of winter bamboo shoots, and 50 grams of mushrooms. 50 grams of egg white, 40 grams of soy flour, 500 grams of vegetable oil, 750 grams of good soup, 10 grams of red soy sauce, 10 grams each of onion and ginger, 10 grams of cooking wine, 2 grams of salt, and 5 grams of soy sauce.
Method: Cut the chicken breast into 24 thin slices about 4.5 cm long and 2.7 cm wide. Cut ham, winter bamboo shoots, and winter mushrooms into 24 pieces each of two thick strips about 2.5 cm long. Spread the chicken slices, place one piece each of ham, winter bamboo shoots, and shredded mushrooms on one end of the slice, wrap it into a roll shape, and smear the end of the roll with egg white and soy flour. Coat the entire roll with a layer of egg white and bean flour. Place the wok over high heat and heat the oil (about 200°C). Place the chicken rolls one by one along the side of the wok and fry until they turn yellow and take them out. Heat the pot, put the chicken bones on the bottom, and add the soup, red soy sauce, green onions, ginger, and cooking wine.
Add soy sauce and salt to taste and color, then add the chicken rolls. After the fire rises, switch to low and slow fire (about 30 minutes). Take out the chicken rolls and place them in a steaming bowl (set to "three stacks of water"). Pour the original roasted chicken juice into a bowl, steam it in a basket for about 10 minutes, take it out, pour the original juice into the pot, flip the chicken rolls onto a plate, add the juice in the pot and pour the gravy on the chicken rolls. Serve.
Features: Brown-red color, tender meat, and extremely delicious taste.