Stewed chicken delicious and tender practice:

1, chicken thighs cut into small pieces, wash repeatedly with cold water repeatedly soak, if there is time you can put it in cold water and then put in the refrigerator to soak for 2 hours, pour out the water, and then put the water and then soak again to get rid of the blood.

Next, start a pot with water, boil, chicken blanch in the pot, skimming foam, to remove fishy, wash with hot water, put the container to dry and ready to use. Shiitake mushrooms soaked and washed to remove the tip of the slices, green peppers to remove the seeds washed and cut strips, ginger slices, dry red chili pepper cut strips.

2, start a pot, put cooking oil, hot, put the ready rock sugar into, stir fry with low heat, stir fry until melted into date red. Pay attention to the fire will be paste, so master the fire.

3, put the prepared chicken thigh meat into the stir fry, until the sugar color. Be sure to drain some of the water before you put the chicken in the pan. You can use kitchen blotting paper to dab off the water, so that when you stir-fry it can maintain the temperature of the pan, and will not crumble the oil messily, crashing all over your face and body.

4, and then add the prepared ginger 3 pieces, and dry chili 2. Stir fry evenly. Ginger can go to fishy gas, dry chili can stomach and digestion, antibacterial drive cold.

5, then add a spoonful of cooking wine to fishy, add a spoonful of soy sauce to enhance the freshness of flavor, add the old pumpkin color, the old pumpkin do not add too much, too much will be black, affecting the color.

6, continue to stir-fry over high heat for 5-6 minutes until color. Color is very critical, yo, dishes pay attention to color and flavor, color on the good only have appetite, so be sure not to ignore.

7, then add the prepared mushrooms continue to stir fry. After adding the mushrooms, be sure to stir-fry them until they are flavorful, so that the flavors of the chicken and mushrooms can stimulate each other.

8, then add water, water to not over the ingredients prevail. Or add beer can also be. General meat dishes add boiling water or hot water, if you add cold water, the temperature changes dramatically, the meat is not easy to stew.

9, first boil with high heat, stirring repeatedly, and then turn to low heat to cover the lid and stew for about 20 minutes. Because the chicken thigh meat is very easy to rot, slightly rotten, and then turn on high heat to collect the juice.

10, stew to soup thick, because cassoulet soup is also very important, so do not boil the soup too dry. At this point add green chili stir fry, wilt the chili break.

Stewed chicken production notes

1, stewing can be added according to personal taste some chestnuts, the family has children, you can put the kind of colorful peppers are not spicy, but also add a little color, the children more love to eat. Like to eat eat sweet mouth, you can put some sugar.

2, do cassoulet, you need to fry the chicken to color, and then some of the stew, so the beginning, do not cut the chicken too small, so as not to be cooked after a long time of stewing broken, affecting the taste, with three yellow chicken, chicken thighs and so on can be done, the key is the deployment of the soup, the more stewed the more fragrant, so the seasoning and so on need to do well.