Braised chicken

Braised chicken

Introduction:

"What's unique about this dish is that the fried chicken nuggets wrapped with egg liquid have a special flavor, which is an indispensable dish for our family during the Chinese New Year. I've eaten a lot of stewed chicken. I've never seen this kind of practice. It's a family tradition. "

Production steps:

Step 1: wash the mushroom, squeeze out the water, remove the pedicel, slice; break the eggs; wash the chicken, drain, chop into pieces, and marinate in 10 grams of soy sauce for 10 minutes.

Step 2: put the pan on the fire, add peanut oil and heat it to 70%, add chicken nuggets with egg liquid, deep fry them to golden color, pour in the colander and drain the oil.

Step 3: put the pot on the fire, leave a little oil, add sugar and fried chicken.

Step 4: add soy sauce, cooking wine, sweet sauce, green onion, ginger and garlic, and heat slightly. Pour into the casserole, add chicken broth, boil over high heat, skim off the foam, and then simmer over low heat until crispy; place the casserole on low heat, add Xiangru, and simmer for about 15 minutes.

Materials required:

Three yellow chickens: one

Mushroom: 50g

Eggs: two

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: 50g

Delicious soy sauce: 40g

Sugar: 10 g

Sweet sauce: 10g

Salt: 1g

Peanut oil: 500g

Note: PS: in this dish, Lentinus edodes play an absolute role in improving taste, so it must not be omitted! This dish needs to be stewed until the chicken is colored, so don't cut the chicken too small, so that it won't be broken at last. The meat quality can also be better. Instead of choosing a kind of cooked chicken such as Sanhuang chicken, you can make it with a little fatter hen, native chicken, or just buy chicken legs. In a word, the more stewed chicken is, the more delicious the soup is.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Maotai flavor