Cooking sour cream chicken at home is always hard to chew, because there are problems in making it, which leads to excessive muscle and great influence on the taste. When stewing chicken, the chicken is frozen for too long, which leads to the chewiness of chicken. The correct way is to prepare the muscles and cut them into small pieces. Be sure to pay attention to the fact that the pieces that can't be cut are too big, which will cause the muscles to taste bad, and it is not easy to be soft and rotten. At this time, you must put them in cold water for blanching. The blanching is originally to remove the fishy smell of the chicken, and it can also make the chicken more tasty. In addition, you need to put them in the pot when blanching.

The cooked chicken must be put into the oil pan and stir-fried. At this time, appropriate potatoes, ginger, garlic, pepper and other ingredients are prepared. When the chicken is stir-fried until the surface is golden, all the ingredients are put together for stir-frying. At this time, after all the ingredients are stir-fried, you can add the cut potatoes and start stewing together. When the stew is about to taste, you can mix the prepared onion with mushroom soup and sour cream, put the chicken out and bake it evenly on the chicken. At this time, put it in the oven for about an hour, and then take it out until the chicken becomes soft and juicy and turns yellow.

When cooking, we must pay attention to a small trick, that is, properly blanch the chicken, but don't start using cold water directly when blanching, which will make the chicken shrink and the taste become biting. Therefore, when stewing the chicken, we should add some hot water properly, which will make the chicken very tender and smooth and taste good. Eating some sour cream chicken properly is very delicious and delicious, and it is also very delicious to eat with bread or rice.