When making braised chicken , it is best not to blanch it under water and stir-fry it. Let me teach you a trick. The meat will be tender and fragrant, and the color will be rosy and not greasy.
Many friends will slaughter a chicken every now and then to go home and improve their lives. Chicken is high quality and cheap, the meat filling is delicious and delicious, and it also provides a lot of protein, which can be very nourishing and nourishing.
There are many ways to eat chicken. In addition to stewing chicken soup, many friends prefer to eat this braised chicken. It is simple to make, fragrant and delicious, and it is very enjoyable to eat piece by piece.
When making this dish, some people always say that their cooking is not delicious. In fact, what I want to tell you is that if you want the braised chicken to taste delicious, you should not blanch it in the water and stir-fry it. I will teach you a trick to make the chicken taste better. The aroma of the pot fills the house, the meat is tender and fragrant, and the dishes are ruddy in color but not greasy at all.
How to cook braised chicken at home:
Slaughter a chicken in advance. You can choose a chicken that is tender and easy to cook and delicious. Brush the chicken clean, then place it on a chopping board and cut into pieces.
Put the chicken pieces in a clean large bowl, pour in an appropriate amount of water, put them aside, rub and soak for 10 minutes. Finally, remove the chicken and rinse it with clean water. Control the water and set aside.
This is a trick for everyone. There is no need to blanch the chicken. After blanching, the taste will become worse and it will not be easy to taste. The correct approach should be to soak it in clean water for a while, which can soak out the blood and reduce the fishy smell.
Peel and wash the green onions and cut them into small pieces. Peel and wash the ginger and cut it into slices. Peel and wash the garlic and cut it into slices. Wash a few green peppers with water and cut them into pieces.
Heat the oil in a pan. When the oil is cooked, pour in the water-controlled chicken. Fry slowly over low heat until the chicken is oily and turns brown. Then push the meat aside.
Add onion slices, ginger slices, garlic slices, star anise, and peppercorns and stir-fry until fragrant, then pour in an appropriate amount of cooking wine, light soy sauce, and dark soy sauce and stir-fry evenly to color.
Continue to pour an appropriate amount of water, bring to a boil over high heat, wait a moment and change to medium heat, continue to simmer for about 20 minutes, until the chicken becomes cooked.
Pour in the chopped green peppers, sprinkle with an appropriate amount of salt, switch to low heat and continue to simmer for about 10 minutes. Finally, turn off the heat and serve.
