How to make braised chicken delicious?

Question 1: How to make authentic braised chicken? 1. Cut the chicken, wash it and marinate it with oil, salt, allspice powder, shredded ginger, oyster sauce and a little soy sauce for half an hour.

2. soak the mushrooms in warm water and cut them into strips. Keep the water for soaking mushrooms and don't throw it away. Soak auricularia auricula in warm water and tear it into small pieces. Soak dried bamboo shoots in water, put them in a boiling water pot15min, take them out, soak them in warm water10min, and drain.

3. Put the oil in the pot, heat it, add the minced garlic and chopped dried peppers and stir-fry to give a fragrance.

4. Put aside the garlic and pepper, pour the marinated chicken into the pot, fry over medium heat until both sides are slightly yellow, and serve.

5. Put oil in the pot, stir-fry the mushrooms, fungus and drained bamboo shoots, pour in the water soaked in mushrooms, add some salt and soy sauce, and cook for ten minutes.

6. Pour the original fried chicken pieces into the pot and stir-fry them evenly with mushrooms, fungus and dried bamboo shoots.

7. Pour the beer into the pot, boil it, turn to medium heat, and simmer until the soup is dry.

8. Sprinkle with green garlic seedlings, stir well and taste. If you need a stronger flavor, you can add some soy sauce and oyster sauce to taste.

Question 2: Braised chicken rice. How to cook a good meal? What kind of seasoning do you want? The main ingredients are half a fresh Sanhuang chicken, water-soaked winter bamboo shoots 100g, dried mushrooms 10g and auricularia auricula 10g.

5 or 6 slices of pickled chicken and ginger, cooking wine 1 tablespoon, spiced powder 1 teaspoon, salt 1 2 teaspoon, soy sauce 1 teaspoon, oyster sauce1teaspoon;

5 or 6 dried red peppers as seasoning, 2 cloves of garlic, 0/2 tsp of salt, 0/2 tsp of rock sugar, 0/2 tsp of soy sauce, 2 tsp of mushroom water and 2 tsp of edible oil;

Decorative seasoning: 1 leek *** 1 green pepper.

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Introduction of braised chicken rice

There are a lot of take-away braised chicken rice, but few of them are really delicious and worth remembering. There are two reasons. First, it saves the cost of materials and does not need good three-yellow chicken. Second, the composition is relatively general. Today, Dinner.com will teach you how to make unforgettable home-cooked braised chicken.

The so-called braised chicken means frying the chicken first, then frying the oil, and then frying and stewing. It's actually quite simple. The chicken made in this way is tender but not greasy, and it is very delicious. The soup soaked in chicken oil tastes best with rice. Next, I will share with you how to make fragrant and delicious braised chicken rice with pictures and texts.

Braised chicken rice practice graphic tutorial:

1, the mushrooms are soaked in advance.

2, fungus soaked in advance.

3, winter bamboo shoots cut into pieces, washed and soaked in water to taste astringent.

4. Chop the chicken into walnut pieces, soak them in clear water in advance, and change the water several times in the middle until the water becomes clear.

5. Soak the soaked chicken with sterilized tea towel or kitchen paper, add 5 or 6 slices of ginger, 1 tablespoon cooking wine, 1 teaspoon spiced powder, 1 2 teaspoons of salt, 1 teaspoon of soy sauce and1teaspoon of oyster sauce, and marinate for more than 20 minutes.

7. Drain the winter bamboo shoots for later use; Shred mushrooms for later use; Wash and tear auricularia auricula into small pieces for later use; Slice shallots obliquely for use; Cut garlic into powder for later use; Wash the dried red pepper for later use; If you add green peppers, you should also prepare at this time; The water for soaking mushrooms is clarified, and impurities are removed for use.

8. Boil the mushroom water or heat it to near boiling in the microwave oven.

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9. Put the oil in the pot, heat the pot to cool the oil, add the chicken pieces and all the gravy, and stir-fry until the chicken oil is golden.

10, stir-fry minced garlic and dried red pepper in the original pot until the pepper is dark jujube red.

1 1. Add auricularia, mushrooms and bamboo shoots, turn to high heat and stir well.

12. Add chicken and stir well in the fire.

13, add crystal sugar and soy sauce, stir-fry evenly.

14, add the heated mushroom water without chicken; If the mushroom water is not enough, you can add some boiling water; After the fire boils, turn to low heat, cover the pot and stew until the chicken is cooked, check it in the middle and stir fry.

15, add some salt to taste, and turn to high heat to collect juice.

16, until the soup is thick, add shallots and green peppers, stir well, turn off the heat, and serve with steaming fresh white rice.

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Finished product drawings:

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Cooking skills of braised chicken rice;

1, Cooking Tips: Before cooking, all ingredients including seasonings are ready, and the operation process will be handy and very smooth.

2, stewed chicken must add boiling water, otherwise the fried chicken will be shocked by cold water, the chicken will die, and the taste is not good. This is why the mushroom water is heated.

3, the last green pepper is not necessary, you can add more if you like it, and you can not add it if you don't like it.

This dish is only a little spicy. If you like something especially spicy, you can add more dried peppers and fry them.

You can control the final juice collection by yourself. If you want more soup, you can take less for a while. If you want the soup to be sticky, you can keep it for a while. There is no fixed standard. This is the characteristic of home cooking-what suits you is the best.

6. Don't forget to cook a pot of delicious white rice before roasting chicken.

Here is how to cook braised chicken rice at home. Generally speaking, it is not difficult to make braised chicken. As long as you pay attention to the fresh ingredients, choose the fatter Sanhuang chicken first, and then master the skills, you will be able to make a braised chicken that people want to eat. Friends you like, try it quickly and let yourself and your family eat 100 times more delicious braised chicken rice than takeaway. ...& gt& gt

Question 3: Braised chicken method: Sanhuang chicken 1 chicken, agaric 50g, Lentinus edodes 100g, dried bamboo shoots 150g, dried pepper 10, minced garlic 1 tablespoon (15g), and green onion. 2 teaspoons of salt (10g), soy sauce 1 teaspoon (15ml), oyster sauce 1 teaspoon (15ml), sugar 1 teaspoon (5g) and soy sauce/kloc-0.

Production steps

1. Wash Sanhuang chicken, cut into pieces of about 4cm, add ginger slices, cooking wine, allspice powder, salt (1 teaspoon, 5g), soy sauce and oyster sauce, stir well, and marinate for about 20 minutes.

2. Soak the dried bamboo shoots in clear water until soft, rinse them, put them in a pot and cook for 15 minutes, then take them out and squeeze out the water for later use.

3. After soaking the fungus in warm water, remove the pedicel, clean it, tear it into pieces of equal size by hand, and drain the water for later use.

4. Wash the green garlic and cut it into 4 cm long sections.

5. Wash the dried mushrooms, soak them in warm water, remove the pedicels and drain the water for later use. Don't pour out the water for soaking mushrooms, put it aside for precipitation.

6. Add oil to the wok. When the oil is hot, turn to low heat, add dried Chili and minced garlic, stir-fry to one side of the wok, turn to high heat to heat the oil, then add the marinated chicken pieces, stir-fry until the surface of the chicken is slightly yellow, and take out.

7. Stir-fry the drained dried bamboo shoots, mushrooms and fungus in a pot, then pour in the water soaked with mushrooms, bring to a boil with strong fire, add salt (1 teaspoon, 5g), sugar and soy sauce for coloring, and cook for another 5 minutes.

8. Pour the chicken pieces, then the beer, cover the pot, simmer for 15 minutes on medium heat, and sprinkle with green garlic.

Question 4: How to make chicken nuggets, how to make braised chicken nuggets delicious, and the daily practice of braised chicken nuggets.

1. Prepare more than a catty of Sanhuang chicken.

2. Wash the chicken and cut into pieces.

3. Put the chicken pieces into a container and add egg white, starch, flour, spiced powder and salt.

4. Grasp the chicken pieces evenly with your hands.

5. Put oil in the pot, add 60% heat to the chicken pieces, and fry until golden brown.

6. Put a bowl of onion, ginger, star anise, pepper, salt, cooking wine, soy sauce, chicken essence and boiling water.

7. Steam in the pot for about 50 minutes. When eating, the bowl can be put upside down on the plate.

Question 5: Are there any tips to briefly introduce the practice of braised chicken? condiments

Chicken: 1

condiments

Dried mushrooms: appropriate amount

Green pepper: 1

Thick thousand sheets: the right amount

Flammulina velutipes: Appropriate amount

Specific steps

first step

Cut the onion into sections, slice the ginger, put it into the cleaned and cut chicken pieces, add appropriate amount of salt, fresh flavor and vinegar, and stir and marinate for half an hour.

Second step

Wash and slice mushrooms, cut green peppers into pieces, heat oil, add chicken pieces and stir fry.

Third step

Stir-fry until all the chicken pieces turn yellow, add appropriate amount of oyster sauce and continue to stir-fry, add mushrooms and stir-fry.

Fourth step

Add a proper amount of water to stir fry, then cover the lid, collect the juice and open the pot once, then add the green pepper and turn it a few times, and the soup will receive the right degree.

Question 6: What is the authentic practice of braised chicken? Ingredients: Sanhuang Chicken 1, Auricularia auricula 50g, Lentinus edodes 100g, dried bamboo shoots 150g, dried pepper 10, minced garlic 1 tablespoon (15g), 4 green garlic and 5 ginger slices. 2 teaspoons of allspice powder (10g), 2 teaspoons of salt (10g), light soy sauce 1 teaspoon (15ml), oyster sauce 1 teaspoon, and sugar 1 teaspoon (5g). 30ml oil method 1. Wash Sanhuang chicken, cut it into pieces of about 4cm, add ginger slices, cooking wine, spiced powder, salt (1 teaspoon, 5g), soy sauce and oyster sauce, mix well and marinate for about 20 minutes.

2. Soak the dried bamboo shoots in clear water until soft, rinse them, put them in a pot and cook for 15 minutes, then take them out and squeeze out the water for later use.

3. After soaking the fungus in warm water, remove the pedicel, clean it, tear it into pieces of equal size by hand, and drain the water for later use.

4. Wash the green garlic and cut it into 4 cm long sections.

5. Wash the dried mushrooms, soak them in warm water, remove the pedicels and drain the water for later use. Don't pour out the water for soaking mushrooms, put it aside for precipitation.

6. Add oil to the wok. When the oil is hot, turn to low heat, add dried Chili and minced garlic, stir-fry to one side of the wok, turn to high heat to heat the oil, then add the marinated chicken pieces, stir-fry until the surface of the chicken is slightly yellow, and take out.

7. Stir-fry the drained dried bamboo shoots, mushrooms and fungus in a pot, then pour in the water soaked with mushrooms, bring to a boil with strong fire, add salt (1 teaspoon, 5g), sugar and soy sauce for coloring, and cook for another 5 minutes.

8. Pour the chicken pieces, then the beer, cover the pot, simmer for 15 minutes on medium heat, and sprinkle with green garlic.

Question 7: How does braised chicken make authentic braised chicken? 10 material.

Main ingredients:

Two Jin of chicken

Composition:

5- 10 mushroom

3-5 green peppers

Half a carrot

Spices:

A few slices of ginger.

How many garlic?

How many onions?

Seasoning:

Proper amount of salt

Proper amount of soy sauce

Appropriate amount of oyster sauce

Proper amount of cooking wine

Proper amount of sugar

Proper amount of raw flour

The practice of home-cooked braised chicken

After cleaning the chicken, cut it into pieces, add a few slices of ginger and appropriate amount of cooking wine, salt, soy sauce, oyster sauce and raw flour, mix well and marinate for about 20 minutes;

Peel ginger, wash and slice, peel garlic and wash onion for later use;

Soak dried mushrooms in water in advance, wash them, cut them into small pieces, wash green peppers, cut them horizontally, remove the seeds inside and cut them into pieces, peel carrots, wash them, and roll them into blades for later use;

Heat the pot and put oil, add ginger, onion and garlic, which is very hot and fragrant;

Stir-fry the chicken pieces until the skin shrinks slightly;

Add mushrooms and carrots and stir fry;

Add appropriate amount of salt, soy sauce, soy sauce, oyster sauce and white sugar and stir well;

Add less than half the boiling water of the chicken. After the fire boils, simmer for about 20 minutes on medium heat.

When the water is dry, add green peppers;

The fire will fry for about two minutes.

Question 8: The practice of authentic braised chicken The braised chicken rice is also called spicy chicken pot, and thick sauce chicken pot rice. It is a traditional famous food with a long history, which originated from the famous Jiling Cemetery in Jinan. It is one of the traditional famous dishes of Han nationality in Jinan, Shandong Province, and belongs to Shandong cuisine. The main ingredient is chicken leg meat, stewed with green pepper and mushrooms. It tastes delicious and has the characteristics of fragrant and tender meat. 1. Step 1: remove blood, first remove blood from chicken pieces to prevent the chicken from having fishy smell or peculiar smell and rancidity. Step 2: stew: add a certain proportion of water and a certain proportion of sauces (oyster sauce, soy sauce, soy sauce, cooking wine, etc. ) stew ginger, mushrooms, peppers and chicken pieces in a pressure cooker. There is a difference in stewing time between the north and the south. The north likes to eat separated flesh and blood, while the south likes to eat strong meat. It takes longer to stew in the north than in the south. Step 3: Collect juice, usually in casserole, in order to keep the original flavor of yellow chicken for a long time. When collecting juice, add appropriate seasonal vegetables, so that braised chicken can have complete meat, soup and vegetables, full of color and flavor. Practice of rice: The rice used for braised chicken rice is northeast rice, and the more particular practice is "oiling twice". The rice particles made in this way are loose and not as sticky as ordinary rice. The entrance tastes rich and has a strong aftertaste. Edible people can be eaten by the general population, especially the old, the weak and the sick. The person who is taboo is 1. People who have a cold and fever, excessive internal fire, excessive phlegm and dampness, obesity, heat toxicity, yellow chicken boils, high blood pressure, hyperlipidemia, cholecystitis and gallstones do not eat; 2. Chicken is warm, helps fire, and is not suitable for people with hyperactivity of liver yang, oral erosion, skin furuncle and constipation; 3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup; People who have a cold with headache, fatigue and fever should not eat chicken and chicken soup. 2. Main ingredients: chicken (700g), seasoning ginger (appropriate amount), sand tea sauce (1 spoon), soy sauce (appropriate amount), sugar (1g), and a small amount of fried ginger slices. Because my family likes ginger, I put too much. I put the chicken and stir-fry to get oil, and put appropriate amount of soy sauce and a small amount. Stir-fry until fragrant, relax and simmer in water, cover the lid and boil, and simmer on low heat until the juice is collected. Sprinkle chopped green onion on the plate and it will float out when it meets hot air.

Question 9: How does braised chicken make authentic braised chicken? Braised chicken rice is also called spicy chicken pot and thick sauce chicken pot rice. It is a traditional famous food with a long history, which originated from the famous Jiling Cemetery in Jinan. It is one of the traditional famous dishes of Han nationality in Jinan, Shandong Province, and belongs to Shandong cuisine. The main ingredient is chicken leg meat, stewed with green pepper and mushrooms. It tastes delicious and has the characteristics of fragrant and tender meat.

1、

Step 1: remove the blood, first remove the blood from the chicken pieces to prevent the chicken from having fishy smell or peculiar smell, and to prevent the chicken from rancidity.

Step 2: stew: add a certain proportion of water and a certain proportion of sauces (oyster sauce, soy sauce, soy sauce, cooking wine, etc. ) stew ginger, mushrooms, peppers and chicken pieces in a pressure cooker. There is a difference in stewing time between the north and the south. The north likes to eat separated flesh and blood, while the south likes to eat strong meat. It takes longer to stew in the north than in the south.

Step 3: Collect juice, usually in casserole, in order to keep the original flavor of yellow chicken for a long time. When collecting juice, add appropriate seasonal vegetables, so that braised chicken can have complete meat, soup and vegetables, full of color and flavor.

The practice of rice:

The rice used for braised chicken rice is northeast rice, and the more exquisite practice is "secondary oiling". The rice particles made in this way are loose and not as sticky as ordinary rice. It melts in the mouth and has an endless aftertaste.

Edible population

The general population can eat it, especially the old, the weak and the sick.

People who don't eat

1. People who have a cold and fever, excessive internal fire, excessive phlegm and dampness, obesity, people suffering from heat-toxic boils and yellow chicken swelling, people with high blood pressure, hyperlipidemia, cholecystitis and gallstones are not suitable for eating;

2. Chicken is warm, helps fire, and is not suitable for people with hyperactivity of liver yang, oral erosion, skin furuncle and constipation;

3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup; People who have a cold with headache, fatigue and fever should not eat chicken and chicken soup.

2. Chicken (700g), ginger (appropriate amount), sand tea sauce (1 spoon), soy sauce (appropriate amount), sugar (1g) and ginger slices.

Sliced ginger, a small amount of fried ginger slices, because my family likes to eat ginger, I put too much, fried chicken to get oil, put a proper amount of soy sauce and a spoonful of sand tea sauce, other sauces can't be replaced, add seasoning and sugar to fry chicken evenly, stir well, put a proper amount of water to stew, cover the pot to boil, and simmer until the juice is collected.

Sprinkle chopped green onion on the plate. When chopped green onion is sprinkled, the fragrance will float out when it meets the hot air.