What are the recipes for braised chicken?

How to make a perfect braised chicken?

It is most appropriate for me to answer this question. If you want to cook braised chicken well, you have to work hard on the choice of ingredients.

(1) It is best to choose native chickens raised in the mountains, and the weight of the chickens is more than two and a half kilograms and less than three kilograms.

(2) Yellow chicken with some juice is the most authentic.

Today I will tell you about my exclusive practice.

The preparation materials are: Sanhuang chicken, half-flowered mushroom, 5 slices of ginger, 5 slices of onion, 8g of sand tea sauce, 0g of salt10g, monosodium glutamate, pepper, oyster sauce and soy sauce.

① Cut the chicken into pieces, soak the mushrooms and take the cruciferous flowers.

2 curing! All the above materials except ginger slices and onion segments are poured into marinated chicken and marinated for ten minutes.

3 production! Heat a wok, use an oil pan, pour in ginger slices and scallions, put the chicken in the wok, and stir-fry over high heat. Stir-fry until fragrant, and then stew in water.

(4) Stew for about eight minutes, and use raw flour to collect juice, and then you can eat it. (Note, don't close the fragrant chicken sauce too tightly, and leave some chicken sauce for bibimbap. This is the most authentic braised chicken. )

Summary of braised chicken technology.

1. Choose Sanhuang chicken raised on the mountain, weighing below 2.5 kg to 3 kg. This kind of chicken is the coolest and most tender!

Don't stew the braised chicken too dry. Better bring sauce! Because chicken juice is the essence! Bibimbap is the most fragrant and powerful!