Braised chicken is delicious and easy to cook. Do you like it?

Speaking of braised chicken rice, everyone should be familiar with it. Braised chicken has won a large number of fans with its beautiful color, fragrance, fresh and tender taste. Hot casserole, bright soup, wrapped in chicken, fat and steaming, chicken soft and rotten, fragrant and delicious, very comfortable in Sichuan words.

Braised chicken rice, also called spicy chicken pot, originated in Ji 'nan Hotel's Jiling Garden. The main ingredient is chicken leg meat, stewed with green pepper and mushrooms. The entrance is smooth and elastic, and the soup is delicious. It used to be braised chicken with whole chicken. Today's braised chicken used three big chicken legs, and the skill was achieved.

The reason why braised chicken can be sought after by many foodies is that it is delicious, fresh and not sticky. It is top-grade in taste, vision and color, which is memorable and memorable. The practice of braised chicken has a lot to do with recipes. As long as you learn these recipes, you can actually make them yourself at home, and the taste is not lost to restaurants outside.

The success of braised chicken lies in its concentration and perfection in cooking chicken, which is not only delicious, but also reasonable in price. So far, there are nearly 30,000 facades of braised chicken rice in China, and its popularity is obvious to all. Braised chicken rice soup is red and bright, oily but not greasy, which can instantly open people's appetite whenever and wherever.

The ingredients to be prepared are: 3 chicken legs, rock sugar 1 slice, appropriate amount of dried mushrooms, a small amount of auricularia, appropriate amount of peanuts, 2 cloves of garlic, 3-5 slices of dried peppers, ginger 1 slice, soy sauce 1 spoon, and appropriate amount of light soy sauce.

Step 1: Wash the fresh drumsticks first, then cut into pieces, put them in a pot and blanch for 2 minutes, then take them out, rinse them off and drain them for later use. This step is mainly to blanch the chicken in water to remove some fishy smell. Of course, you don't need to blanch this step, but the chicken should be fried in a pot. )

Step 2: Then prepare onion, ginger, garlic, ginger and garlic and pat them gently with a knife. Soak Auricularia auricula and Lentinus edodes in boiling water, wash and drain. If you want to make delicious braised chicken, how can you do without mushrooms? The home-cooked version of braised chicken can add its favorite ingredients. )

Step 3: Prepare the wok, clean and heat the wok, and pour an appropriate amount of cooking oil into the wok. Heat oil in the pot, add onion, ginger and garlic until fragrant, then add chicken pieces and stir fry. Then add fungus, mushrooms and peanuts and continue to stir fry.

Step 4: Add light soy sauce and light soy sauce, stir-fry and color, then add two bowls of water, dried peppers and rock sugar. Stew over medium heat for 30 minutes until the juice is collected. Add salt and chicken essence to taste and serve. If you want the soup to be thicker, it is also feasible to put some water starch. Cooking is delicious. )

In this way, a pot of braised chicken with good color and flavor is ready. Friends who like to eat braised chicken can try this method, and the taste will not be lost to the restaurant outside. At home, I have nothing to do, cooking, eating cookies and exercising. The day passes quickly.

So if you like this braised chicken friend, try it quickly. It is simple and salty to cook, whether it is bibimbap or taking it to work. Are very good choices. I like potatoes and carrots. I can put some in them. They are delicious and nutritious.