A simple delicacy -- private stewed chicken

A simple delicacy -- private stewed chicken

Introduction:

"It's very convenient to eat stewed vegetables, especially when guests come. If you make two stewed vegetables in advance, it will be easy at that time. The common methods are red and white bittern and sauce bittern. This time I made a white bittern, with a light aroma of orange peel and garlic. The original flavor of chicken made this simple food. Although the local also eat stewed chicken, but my family's stewed chicken has always been a favorite dish of the local people. This dish is my family's ancestral dish. In the past, it used to be a necessary cold dish for new year's dishes and was loved by many people in my hometown. Today, I share this with my friends. If you like, you might as well try the simple and delicious "private stewed chicken."

Production steps:

Step 1: one Bupleurum chicken.

Step 2: chop the chicken into small pieces.

Step 3: soak it in clean water for about an hour, and then clean it repeatedly with water.

Step 4: put ginger slices and orange peel into the water, then put chicken pieces into the water and wash them.

Step 5: ginger, scallion and orange peel.

Step 6: put the chicken into the water and boil to remove the froth. In fact, the froth has been basically removed after soaking and cleaning. It's about twice as much water as chicken.

Step 7: put the ingredients in a bowl and bring to a boil. Turn to low heat and cook for about 2 hours until the chicken is cooked.

Step 8: cut the garlic into minced garlic while waiting.

Step 9: when the chicken is cooked and the soup is almost the same, put in the minced garlic about two minutes after the cease-fire. At this time, if you feel that the orange peel is not enough, you can add a little orange peel.

Step 10: stir well. Remove the oil from the surface.

Step 11: then put it in the refrigerator or the room without heating until the soup becomes crystal jelly.

Step 12: before eating, if there is oil on it, scrape it off with a spoon and put it on a plate together with chicken and jelly. It's best to serve as a dish.

Materials required:

Chaiji: one

Ginger slices: 8 slices

Scallion: half a piece

Orange peel: right amount

Garlic: one head

Salt: right amount

Precautions: 1. This kind of stewed vegetables with white soup is not greasy and more delicious, but the oil slick must be removed. 2. The minced garlic should be put in about 2 minutes after the cease-fire. 3. Chicken nuggets must be soaked in water to remove blood before they taste better. 4. Don't put any other condiments, it's impure. 5. This dish must be Chai chicken, otherwise the chicken will not freeze and the taste will be affected. It would be better if the farm's Chai chicken tasted better.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh