How to Make Braised Chicken
It's cold and damp in winter, my husband asks what to eat for dinner, and I just say "red" without thinking.Braised chicken Yeah! It really is, in cold winters, things braised are favored, braised chicken is one of them. Braised chicken is easy to make and tastes great, I often make it.Chicken legs If you don't, try something different!
Authentic home-style braised chicken recipe
Ingredients
1 kg of chicken, water-soaked winter bamboo shoots (about 200g)Winter bamboo shoots Or dried ones Soy sauce 150g Salt 6g Sugar 50g, cooking wine 50g MSG 4g, cornstarch 40g, green onions,Ginger 40g each, vegetable oil 2kg (actual use 160g)
Instructions
1. Wash the chicken and bamboo shoots, cut into 2.5cm square pieces;Cut the water-soaked winter bamboo shoots into slices;Cut the green onions into segments.
2. Heat the oil in the pot, heat until 80% hot, put the chicken pieces in a bowl, add a little soy sauce and mix well, fry in the pot until golden brown, then remove and drain the oil.
3. In another pot, heat some oil, then add the green onion segments and ginger slices, sauté briefly, then add the soy sauce, cooking wine, salt, sugar, MSG and water-soaked winter bamboo shoots, and chicken pieces.
4. After boiling, remove the foam, reduce the heat to low and simmer for about 10 minutes, until half of the soup is gone, the chicken is cooked through, then increase the heat, remove the green onions and ginger, thicken with cornstarch and drizzle with vegetable oil.
Cantonese braised chicken recipe
Ingredients
One whole chicken, about 500g Onions Half, half a head of winter bamboo shoots, about 100g, 2 sprigs of dried green onions, chopped.
Instructions
1. Wash the chicken and cut it into pieces, add 1 teaspoon of flour and mix well, then blanch in hot water, remove and drain.
2. Peel and slice the winter bamboo shoots and onions into thick slices, ready to use.
3.Boil Braised chicken in a pot with 2 tablespoons of oil, stir-fry the Dried winter bamboo shoots green onions, chicken pieces, add winter bamboo shoots and onions and stir-fry.
4. Add 1 tablespoon of wine,Vinegar 2 tablespoons, 3 tablespoons of sugar,Light soy sauce 2 tablespoons each, 5 tablespoons of water, cook with medium heat until the sauce is reduced, and the chicken is cooked.
How to make delicious braised chicken
1. When frying the chicken pieces, the oil should be hot, and the chicken pieces should be fried until the surface is hard.
2. This recipe uses winter bamboo shoots, so the cooking time should not be too long, otherwise the chicken will be overcooked.
3. Also, control the heat properly. When the chicken is almost cooked, immediately increase the heat to cook the sauce, don't wait until the chicken is completely cooked, and the sauce is still a lot, otherwise the chicken will lose its flavor.
Dried winter bamboo shoots Braised chicken recipe
Ingredients
One whole chicken 1 chicken leg 2 chicken wings, 8 pieces of dried winter bamboo shoots, 2 green onions, 8 slices of ginger, 8 cloves of garlic.1 tablespoon of sesame oil, a pinch of sugar, 2 tablespoons of soy sauce, White pepper1/4 teaspoon, 2 tablespoons of rice wine, 1 cup of water Potato 1 teaspoon of cornstarch.Instructions 1. Cut the chicken legs and wings into pieces, then blanch in hot water
Water, remove and wash, then set aside.
2. Wash the dried winter bamboo shoots and soak them for 2 hours, then drain and cut into pieces;Peel and chop the garlic. Cut the green onions into segments and set aside.
3. Heat the sesame oil in the pot over low heat, then add the garlic and ginger slices, stir-fry until the garlic turns light golden, then add the ginger, green onions, dried winter bamboo shoots, and stir-fry until the sugar melts and turns pale yellow, then add soy sauce, white pepper, chicken pieces and stir-fry.4. After boiling, reduce the heat to low and simmer until the sauce thickens and turns golden brown, then add cornstarch slurry and serve. Wash and chop green onions for later use.
3, Heat oil in a pot over low heat. First, sauté the garlic until it turns light golden brown. Add ginger slices, green onions, shiitake mushrooms, and sugar. Cook over medium heat until the sugar melts and turns light yellow. Then, add soy sauce, black pepper, and chicken pieces. Stir over medium heat until well combined. Finally, add water and rice wine. Bring to a boil over medium heat.
4, Reduce heat to low and simmer until the sauce thickens and darkens. To thicken, mix cornstarch with a little cold water to make a slurry. Add the slurry to the pot and stir until the sauce thickens. Serve immediately.
