Home-style Huang Men Ji Rice Cooking Method

This dish of Braised Chicken in Brown Saucerises to fame across the south and north of China. However, different stores have their own unique methods, and after trying several, we all agreed that this method tastes best.Unfortunately, I had no other vegetables at home today, so I only used black fungus, though shiitake mushrooms, enoki mushrooms,or Chinese cabbage would be perfect.，But once you learn how to make the chicken, you can freely innovate based on your preferences:enjoy! Ingredients Main ingredients: 2 chicken legs, 20g of black fungus, oil as needed, salt as needed, 13 pieces of rock sugar, 2 dried red chili peppers, 3 slices of ginger, 8g of soy sauce, 8g of cooking wine, and chicken essence as needed.

　　Steps 1. Soak the black fungus in advance (I only used black fungus today,as I had no other vegetables; shiitake mushrooms, enoki mushrooms or Chinese cabbage would be better). 2. Cut the chicken legs and set aside.3. Add the chicken to cold water (to prevent protein from suddenly contracting), bring to a boil, and skim off the foam.4. Transfer the chicken broth and meat into a small basin for later use. 5. In a pot, add a little oil, then 12-15 pieces of rock sugar.6. Cook over low heat until it turns a golden brown color (do not let it turn too dark or the chicken will be burnt). 7. Drain the chicken and stir-fry in the pot with an appropriate amount of cooking wine, ginger slices, and 2 dried chili peppers (you can add more or omit them if desired). If you want to add potatoes,you can do so now and stir-fry for a bit. 1g

8. Add the chicken broth.

9. Cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for about 15 minutes.

10. Add the black fungus or other vegetables.

11. Cook on high heat until the sauce thickens, leaving some broth to pour over the rice.12. Turn off the heat and add chicken essence. 13. Serve with prepared rice.

Tip Always use cold water when cooking (to prevent protein from suddenly contracting), bring to a boil, then skim off any foam that appears.

I only used black fungus today as I had no other vegetables,

though shiitake mushrooms, enoki mushrooms or Chinese cabbage would be perfect.Brown the chicken legs.Pan-fry the chicken legs until they are dry. Add an appropriate amount of cooking wine, ginger slices, and 2 dried red peppers (optional). If you want to add potatoes, do so at this stage and stir-fry them for a moment.

Add chicken broth.Cover the pot and bring to a boil over high heat. Reduce to low heat and simmer for about 15 minutes.

Add black fungus or shiitake mushrooms or other vegetables if desired.

Stir-fry over high heat, leaving some sauce to soak rice.Add chicken essence before turning off the heat. Prepare the rice.

Serve in a dish.

TipsAlways add the chicken legs to cold water to prevent protein from suddenly contracting and then boiling away the foam.

If no other vegetables are available, I only used black fungus; shiitake mushrooms or maitake or cabbage would be even better.

Plate the dish, finished product.

Tips:

Always use cold water when adding to the pot (to avoid sudden protein contraction), bring to a boil and remove foam.

If no other vegetables are available, I only used black fungus, but shiitake mushrooms, enoki or oil lettuce would be even better.