Braised Chicken

Name: Braised Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/3 only Native chicken; 300g green beans; 3 pcs potato; 400g Green bamboo shoots; Some oil; 1 tablespoon Cooking Wine; 6 cloves garlic; piece ginger; 1 tbsp Soy sauce; 3 pcs Shallots

by Love home, love kitchen, love food

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I remember that when I was young, I liked eating mother's dishes. Especially braised local chicken...

Braised Chicken

1. Blanch the chicken in advance to remove the blood foam and then pick it up for later use.

2. Preheat the pot, pour in rapeseed oil, boil the oil, pour into the chicken, and stir dry.

3. Turn the heat to a low heat and add the prepared spices, ginger, bean paste, cooking wine, dark soy sauce, chicken essence, and fry slowly until the chicken is fragrant. Pour boiling water over the chicken and add a tablespoon of salt. Bring to a boil over high heat, cover and turn to low heat and simmer for 40 minutes.

4. After 40 minutes, put the green beans, green bamboo shoots, and potatoes in the pot, open the lid and cook for about 10 minutes. Turn off the heat and add monosodium glutamate, (pepper noodles) according to personal taste.

Tips:
When blanching the water, make sure that the cold water is cooked with the chicken. The taste of food depends on the temperature control. Add kidney beans and open the green bamboo shoots to save a small amount of lost vegetable green pigments.