Braised chicken in brown sauce
Introduction:
"Braised chicken is a dish made by cutting chicken into easy to eat size and adding onion, carrot, potato and other vegetables to taste. In the long history cookery book "boudoir is a prescription" (1670), this dish is recorded as "steamed chicken", which has been called many names since before. Braised chicken nugget is a common dish on the dinner table or wine table. Therefore, compared with other meat dishes, this dish is more commonly eaten. "
Production steps:
Step 1: pour water into the pot and cook for about 5 minutes. When boiling, add chicken and blanch for about 2 minutes. (550g)
Step 2: put the chicken in the pot, add 1 / 2 of the seasoning sauce and water, cook over high heat for about 3 minutes, turn to medium heat when boiling, cook slowly for about 20 minutes, add the remaining 1 / 2 of the seasoning sauce, cook for about 10 minutes, and then add carrots for about 5 minutes.
Step 3: when the soup is almost dry, add Ginkgo biloba, pour the broth and cook for about 3 minutes.
Step 4: after filling the bowl, sprinkle the egg rind on it as decoration.
Materials required:
Chicken: 700g
Carrot: 70g
Mushroom: 10g
Onion: 80g
Ginkgo: 16g
Egg: 60g
Edible oil: 13g
Water: 1kg
Soy sauce: 45g
Sugar: 18g
Green onion powder: 14g
Mashed garlic: 8g
Ginger juice: 5.5G
Sesame salt: 3G
Sesame oil: 13g
Note: if you put in the vegetables first, it will be too cooked rotten.
Production difficulty: ordinary
Process: firing
Production time: one hour
Taste: Maotai flavor
Chinese PinYin : Hong Shao Ji Kuai
Braised chicken in brown sauce
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