Braised chicken can't do without mushrooms, just as braised chicken can't do without onion and ginger. Garlic is actually dispensable, but ginger must be available. Ginger is cut into ginger slices, and scallion is cut into scallion segments. You must often eat braised chicken rice outside, right? Do you often eat potatoes or the contents? This is what the store put in order to save costs. In fact, the real braised chicken is a pure version, and there is no need to put other vegetables or anything. However, if you like potatoes or something, you can put them in when cooking at home. This is all according to your own preferences.
Cut the mushrooms in half and put the chicken pieces, ginger slices, green onions and mushrooms on a plate for later use. This means that all the ingredients are ready, and now you can pickle the chicken legs. First, we pour soy sauce and cooking wine on the chicken leg, which are two seasonings. No need for salt, it has been colored by this simple taste. Cooking wine has played a role in removing fishy smell, because the chicken legs have been soaked in water before, and almost all the blood of the chicken legs has been removed. Marinate the chicken legs for a while, and then you can boil them at the same time.
Don't marinate the chicken legs for too long, just about five minutes. Boil the pot and put a small amount of cooking oil in it. You don't need much oil when frying chicken legs, because the chicken skin itself has fat. Fry it a little and the oil will come out. Heat the wok and cool the oil. Before the chicken is cooked, put two octagons in the wok. Stir-fried chicken leg with star anise, put it down directly. When frying chicken, it must be high temperature, which can remove the odor of chicken legs and quickly lock the juice in them.
When you cook braised chicken, the heat is very important. The chicken cooked by fire is delicious. When the fire is small, all the juice in the chicken leg comes out. The braised chicken made in this way is tasteless and dry. We know that braised chicken is a kind of braised chicken, so all braised dishes have a kind of yellow sauce. Because the star anise was put before, the flavor will be stronger when the chicken is fried. You can see that the oil in the chicken is almost cooked after frying. Pick it up for later use, and leave the remaining oil in the wok.
One of the characteristics of braised chicken is that there are more ginger and onions. The oil temperature is hot, put the onion, ginger and mushrooms together, and add some soy sauce, soy sauce from the supermarket. There is a saying in Shandong cuisine that every sauce must have ginger, so both sauce and ginger taste good. Soy sauce can add a little oyster sauce and a little cooking wine when the sauce smells in the pot, stir well, and pour the freshly fried chicken into the pot. You can pour the water after you return it.
Just now we have fried the chicken leg, which is medium-rare. Then add water and add simple seasoning. A lot of spices were put in just now, and none of them are needed. There is still a little flavor in this. You can put a little chicken essence, sugar and soup in it, then turn the heat down and cover it for 20 minutes. Finally, add a little green pepper and stir fry a little, and you can cook.
In fact, braised chicken is as simple as that, with simple practices and simple ingredients. As long as you master the order of ingredients and put them away, you can also become a chef!