Saute spicy chicken ▲
In early spring, families get together and make a big dish, which is not only rich and balanced in nutrition, but also simple to make. Stew vegetables and chicken in one pot, which saves the trouble of cooking many dishes. There are both meat and vegetables, which not only satisfies people who love meat, but also provides opportunities for friends who don't like meat to eat vegetables. It can be said that a pot of saute spicy chicken can basically satisfy the appetite of everyone in the family.
So, how can we make a big plate of chicken at home, how can we make potatoes taste and chicken soft and waxy?
If you want potatoes to be delicious, the time when potatoes are put into the pot is very important. You have to wait until the chicken is almost cooked, and salt should be added when the potatoes are put in. During cooking, potatoes should be fully soaked in chicken soup.
It is best to use casserole in the process of roast chicken, because casserole has the characteristics of fast heat transfer, slow heat dissipation and strong heat preservation ability. The chicken soup cooked in casserole tastes mellow and delicious, and the chicken is soft and waxy.
Saute spicy chicken ingredients: Chai chicken 1 piece, potato 2g, onion 1 piece, and pepper 2 pieces.
Accessories: oil, salt, soy sauce, pepper, Pixian bean paste, cooking wine, onion, ginger, dried pepper, star anise and crystal sugar.
Production process:
1. First, clean the surface of the whole chicken, and then divide it into small pieces. Add water to the pot, add chicken pieces, add a spoonful of cooking wine and a few slices of ginger and onion, and prepare to blanch.
Blanch the chicken ▲
Tip: It is best not to eat the skin of chicken head, chicken bottom, chicken lungs and chicken neck, because it is not only nutritious, but also harmful to the body. The purpose of adding onion, ginger and cooking wine is to remove the fishy smell of meat.
2. Boil the fire, skim the floating foam after the water is boiled, and then remove the chicken pieces.
Take out the chicken after the water boils ▲
Tip: If there is froth on the surface of the chicken after blanching, it is best to rinse it with hot water to prevent the chicken from shrinking when it is cold.
3. Prepare shallots, ginger slices, dried peppers, star anise and fennel.
Seasoning ▲
4. Pour the vegetable oil into the hot pot, then add the prepared seasoning and rock sugar and stir-fry to get the fragrance, and then pour the Pixian bean paste and stir-fry to get the red oil.
Stir-fried seasoning ▲
5. Add the chicken pieces after blanching, stir-fry for two minutes, and then pour in a spoonful of soy sauce.
Add soy sauce ▲
Tip: If you like to emphasize color and taste, you can add a little soy sauce at this time.
6. Move the chicken into the casserole, add boiling water, cover the pot, bring to a boil over high heat, and turn to medium heat for about 40 minutes.
Move the chicken into a casserole and stew ▲
7. Wash and peel potatoes and cut them into larger hob blocks; Wash Zanthoxylum bungeanum and cut into large pieces; Remove the roots and skins of onions and cut them into large pieces for later use.
Processed potatoes, onions and peppers ▲
Tip: Cut the potatoes into larger pieces to avoid overcooking and rotting. Other ingredients are also best matched with the size of potato pieces.
8. When the stewed chicken is close to maturity, add potato pieces and cover the pot to continue the stew.
Stewed chicken and potatoes ▲
Tip: Chicken and potatoes are difficult to cook, especially chicken. If stewed in casserole, it can not only shorten the stewing time, but also make the stewed chicken soft and rotten. Potatoes can be stewed until they are ripe, but not too ripe, otherwise they will not form and affect their appearance.
9. When the chicken and potatoes are cooked, move them into a wok, add onion, pepper and salt, and stir well.
Add vegetables ▲
10. Cut the onion and pepper and turn off the heat. This cauldron of braised chicken is ready, and it is very delicious.
Big dish ▲
Tip: Don't cover the pot after adding onions and peppers, to avoid over-ripening and rotting, and to avoid excessive loss of vitamins.
Making such a large plate of chicken is simple and delicious, and basically everyone's appetite can be taken care of.
Tip: If you like to eat more vegetables and meat, the amount of each vegetable can be increased appropriately, or you can add other vegetables you like. In short, vegetables are more delicious with the help of chicken soup.
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