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Practice of Stewing Chicken in Yingjing Casserole
Ingredients: chicken, cooking oil, salt, chestnuts, ginger, cinnamon, dried peppers, cooking wine, oyster sauce and soy sauce.

Exercise:

1. Clean the chicken first, then chop it into pieces (try to chop the chicken with a sharp knife, which is more convenient to operate) and put it in the pot.

2. Prepare some chestnuts, simply treat them, peel them, wash them, and control the moisture for later use.

3. Add an appropriate amount of cooking oil to the pot, pour the chicken into the pot and stir fry to remove the fishy smell. Don't blanch the chicken, keep its original flavor, it will be especially fragrant. ) Don't take it out until the water is fried.

4. Add cooking oil to the pot again, add ginger slices and cinnamon, and then add chicken and stir fry.

5. Stir fry a few times, add dried Chili, cooking wine and light soy sauce, then pour in the prepared chestnut, then pour in clear water parallel to the chicken, add some oyster sauce and salt, stir well and bring to a boil.

After the wok is boiled, put the casserole porridge in and stew it in the casserole. After boiling the pot again, skim off the floating foam. Finally, cover the casserole and stew until the water is slightly dry. This delicious stewed chicken is ready.

Tips:

1. Don't cook the chicken before stewing it. Another step mentioned above is: stir-fry the chicken in the pot a little, instead of blanching it, which will have the best effect, keep the original flavor of the chicken and increase the flavor and tenderness of the chicken.

2. After the chicken is cooked, add salt to taste. Put less salt. If it's too light, you can put more. Do not add flavor elements such as monosodium glutamate and chicken essence. Finally, salt is added to make chicken easier to cook, and umami is not added to better appreciate the flavor of chicken.

3. Cut the chicken pieces bigger. Chicken contains fresh nitrogen-containing substances, which are soluble in water. When stewing chicken, the more you put it, the stronger the flavor of the broth will be, and the flavor of the chicken pieces will be relatively weakened. Therefore, the meat pieces of stew should be cut properly to reduce the escape of fresh substances in the meat, so that the taste of meat is more delicious than that of small pieces of meat.