Stewed chicken material

Mushrooms and black-bone chicken

Dried mushrooms are more fragrant than fresh mushrooms.

Black-bone chicken is the best, followed by Chai chicken.

Don't stew chicken legs in soup.

By the way, mushrooms are divided into winter mushrooms, autumn mushrooms and spring mushrooms according to different seasons, and into flower mushrooms, thick mushrooms and thin mushrooms according to different textures, among which flower mushrooms are the best stewed chicken with chestnut.

Chestnut is known as the "king of dried fruits" and "hardcore crops", which is abundant in various mountainous areas in this area. The main varieties are big chestnut, oil chestnut, rice chestnut, hairy chestnut and spiral chestnut (a small round chestnut). Chestnut pulp is yellow and white, fragrant, crisp and sweet, and rich in nutrition. Stewed chicken and duck with chestnuts has a unique flavor. Sun Simiao, a medical scientist in the Tang Dynasty, said: "Chestnuts are also the fruit of kidney, and kidney disease should be eaten." . Chestnut is a special product of Phoenix, especially the big black chestnut with full seeds and full fruits. The Double Ninth Festival in September is the time to pick chestnuts. The chestnuts taken home are selected with large particles and no pests and diseases, and placed on the ventilated and light-transmissive roof beam to dry. At this time, the slaughtered chicken (duck) meat of about 2 kg will be cut into pieces, then the chestnuts will be cooked, mixed with the fried chicken (duck) meat, and stewed with fire, with endless fragrance and fragrance all over the house. At this time, the Miao village in Tuxiang has a rare special recipe. This paper introduces the practice and making method of stewed chicken wings with potatoes in detail.

Stewed chicken wings with potatoes

Stewed chicken material

Two medium potatoes and three chicken wings.

Accessories: oil, salt, cooking wine, chicken essence, soy sauce, soy sauce, onion, ginger, garlic, pepper, cumin powder.

Stewed chicken wings with potatoes;

1. Wash and drain chicken wings, cut into pieces, and marinate with cooking wine, salt, oil, soy sauce and cumin powder for 30 minutes.

2. Wash the potatoes, peel and cut into large pieces, and put them in the microwave for three minutes.

3. Take the oil pan, heat the oil and add the chicken wings to stir fry. Stir-fry for a while, and when the color darkens, you can go out of the pot.

4. Open fire, stir-fry minced garlic in Jiang Mo with the remaining oil in the pot, then add slightly fried chicken wings and continue to stir-fry until the chicken pieces are oily. Then add the pretreated potato pieces and stir them evenly with the chicken pieces.

5. Add the boiled water, cover the pot, and turn to medium heat for slow stew. After stewing until the water is dry and the juice is collected, add salt, chicken essence and your favorite seasoning (such as pepper or cumin powder) and stir well.

This paper introduces in detail the practice and making method of pot-cooked chicken wings.

Cigu red-cooked chicken

Stewed chicken material

Half a rooster, arrowhead, vegetable oil, ginger, onion, pepper (10), refined salt, soy sauce, monosodium glutamate and water bean powder.

The practice of arrowhead roast chicken:

1, chop chicken into small pieces, peel arrowhead, mash ginger, and cut onion into long sections; Salt, soy sauce, monosodium glutamate and water bean powder are paired to make juice;

2. Cook the vegetable oil, stir-fry the chicken pieces and ginger for 3-5 minutes, add the broth, salt and arrowhead to cook, and hook the juice. The practice and production method of white slaughtered chicken were introduced in detail.

Food and efficacy: home cooking recipes

White slaughtered chicken

Stewed chicken material

Chicken, salad oil, salt, Chili powder, pepper powder, thirteen spices, chicken essence.

The practice of killing chickens in vain:

Chop the chicken into large pieces and cook it in a pot. Actually, it should be cooked whole, which tastes better. Unfortunately, the old bear had to chop it up in order to drink thick pure chicken soup, which would use less water. The stewed chicken soup is pure and delicious.

Normal cooking should be 8 or 9 minutes, so that the spinal cord and the innermost meat are still a little bloodshot. Ahem, but now the food is safe. Come on, I suggest you cook well. Anyway, Lao Xiong did a good job. Then pick it up and let it cool. Don't let it cool with cold water, so the umami taste of the chicken will be greatly reduced. When it's cool, chop it into small pieces (remember to separate the raw and cooked cutting boards, hee hee).

The most critical seasoning configuration is out.

First, stir the salad oil with high fire, turn off the fire and cool it until it doesn't feel hot on the oil surface with your hands. Pour it into Chili powder, and the fragrance of Chili will appear immediately ~ ~ ~

Then when cooking the chicken, put a layer of chicken oil on the surface and put it in a Chili bowl, about half a bowl. This way, you won't feel greasy when you drink soup. The most important thing is that the boiled chicken mixed like this is super delicious.

Then put: sugar, a little salt, a little soy sauce, thirteen spices, pepper (wordy: it's best from Hanyuan, put more, so it's authentic, hee hee), chicken essence.

Then mix well ~

Then pour it on the chicken pieces and mix well.