Braised chicken does not need to be colored, the color is mainly in the braised soup. When the stew is done, the color will come out naturally.

How to make braised chicken (meat dish)

1. Choose fresh raw materials with smooth surface, bright color and no peculiar smell to make braised chicken

2. Buy it back The chicken offal, chicken feet and chicken rack should be soaked in cold water for 1-2 hours, and then blanched in water to remove the blood and chicken smell; after blanching the chicken feet and chicken heart, they need to be immersed in cold water and remove the moisture from the chicken heart. Squeeze it out completely to make it more firm and chewy

3. The amount of spices, salt and soy sauce should be appropriate. Too many spices will make the finished braised food taste strong and dark in color; too much salt will It will make the braised food shrink and dry; too much soy sauce will make the color dark and ugly. It is best to choose dark soy sauce (coloring) and light soy sauce (flavoring) with a ratio of 1:1 to use

4. Clean the chicken The rack should be chopped into large pieces first, stir-fried with a little base oil, and then added with rice wine to make the soup more mellow and fragrant. When making braised meat, try to add some parts with more bones to add more flavor to the soup. The freshness of the juice can be improved, such as chicken racks and chicken necks

5. Add enough water at a time, remember to add cold water during the brine process, which will weaken the aroma and umami. If you need to add water halfway, you can add the original brine prepared in advance, so that the marinated finished product can maintain a rich and mellow taste.

6. According to the amount of raw materials, simmer slowly for about 1-2 hours to allow the flavor of the marinade to fully penetrate, then turn to high heat to reduce the sauce until it is very thick.

Ingredients: chicken gizzards, chicken hearts, chicken livers, chicken feet, chicken racks, cooked eggs, shiitake mushrooms

Seasonings: bay leaves, star anise, peppercorns, cinnamon, cumin, chili peppers, ginger slices, shallots, dark soy sauce, salt, rock sugar and old brine Juice

Method:

1. Put the raw materials into a basin filled with cold water and let it sit for 1-2 hours

2. Wash them in order with clean water After cleaning, blanch it in water and set aside

3. Pour a little base oil into the wok, add ginger slices and peppercorns and saute until fragrant

4. Chop the chicken rack into pieces Large pieces, stir-fry in the pot and then pour in rice wine

5. Then pour an appropriate amount of water into the pot, add cinnamon, cumin, star anise and old marinade, simmer over high heat for ten After a few minutes

6. Pour all the chicken gizzards, chicken livers, chicken hearts and cooked eggs into the pot, add an appropriate amount of dark soy sauce, rock sugar, light soy sauce and salt

7. Then Add shiitake mushrooms, green onions, bay leaves and peppers in sequence

8. After the pot boils, use a spoon to skim off the foam

9. Cover the pot, turn down to low heat and simmer for a while About an hour (the time can be increased according to the amount of raw materials)

10. Turn to high heat to reduce the juice, until the soup is very thick, then turn off the heat

Old marinade: marinate each time You can leave a certain amount of marinade when cooking, and add it to the next marinade. After repeated use, it will be the old marinade. Usually seal it in a crisper and store it in the freezer of the refrigerator; if there is no old marinade, you can use the marinade sold in the supermarket instead.

I hope it can help you, hehe

Site search: more braised chicken recipes and more meat dishes

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