How to prepare braised chicken sauce

Braised chicken rice, also known as spicy chicken pot and thick sauce chicken pot rice, is a home-cooked dish of Shandong cuisine. The main ingredient is chicken leg meat, which is stewed with green pepper, potatoes and mushrooms. Today, I will share with you a family version of the practice of braised chicken. Fresh and tender chicken with rich sauce is delicious, tender and not greasy, with endless aftertaste. Like a friend might as well try.

Braised chicken

Preparation materials: half a chicken (about 600g), 8g mushrooms, dried bamboo shoots 100g, 5g dried peppers, garlic ginger 15g, 30g bean paste, cooking wine 15ml, soy sauce 15ml and oyster sauce 65438+.

Start making:

1. Wash chicken and cut into pieces; Wash the dried water bamboo shoots and cut them into small pieces; Soak dried Lentinus edodes in warm water, removing pedicels, and cleaning; Cut garlic into small pieces; Peel ginger and cut into sections.

2. Put the cut chicken into a bowl, add chicken powder and soy sauce, grab well, and marinate for about 20 minutes to taste.

3. Heat cooking oil in a wok, add ginger slices, garlic and dried peppers to stir-fry until fragrant, and then add bean paste to stir-fry.

4. Add chicken, water mushrooms and dried bamboo shoots and stir well.

5. Inject appropriate amount of water, bring to a boil with high fire, and stew on medium fire 15 minutes.

6. Add cooking wine, chicken powder, oyster sauce and sugar and mix well.

7. Finally, pour in soy sauce, add white pepper and mix well. Take it out and put it on a plate.