Halogen Chicken｜soft and Juicy

Name: Halogen Chicken｜soft and Juicy
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 stage Vegetarian chicken; 1 Bay leaf; 1 Licorice; 1 piece star anise; 1 piece Amomum; 1 piece garlic; 1 Sliced ginger; 1 piece Dried chili; About 20 capsules Fennel; About 30 capsules pepper; Some Scallions; 3 tsp Soy sauce; 3 tsp salt; 2 tsp Sugar; a little Chicken Essence; Some Cooking oil; Some Cooking Wine

by Su San Feifei

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

There are one restaurant after another in the streets and alleys, and there are many famous ones, and they buy them when they are too lazy to cook. Speaking of stewed dishes, the halogen chicken in the Su-style noodle restaurant is my favorite. When you bite it down, the juice overflows, the flavor is super tasty, and the soup is sweet. Every time I go to a noodle shop to eat noodles, I will order a vegetarian chicken for the toppings.

I remember when I was young, I didn't like to eat soy products, such as vegetarian chicken, and tofu, because it didn't taste like inside. For example, if you chop it up and eat it, it will taste good, otherwise there will be no taste in it. As for the vegetarian chicken, it seems that it was because parents did not master the cooking skills at that time. After growing up, the veggie chicken that my mother made was delicious, because the veggie chicken was first deep-fried in oil, then soaked in water for 20-30 minutes, and then braised. The vegetarian chicken made by my mother is tender and juicy, very tasty.

Halogen Chicken｜soft and Juicy

1. Soak the vegetarian chicken in cold salt water for 10 minutes, scrub with salt water, and rinse with clean water to drain the water. (Put some salt here)

2. Prepare the spices. In addition to onion, ginger and garlic, you can put whatever you have at home. My recipe is neither spicy nor numb.

3. Slice the vegetarian chicken, about 1 cm, not too thin, it will rot.

4. Raise the frying pan, fry the vegetarian chicken empty, and remove the water (slightly splashing)

5. When the vegetarian chicken has small holes on both sides, remove it and set aside.

6. Fill half of the oil out, leave the other half in the pot, put the spices into the oil pot, and saute until fragrant.

7. Add three bowls of water (see for yourself), cooking wine, 2 teaspoons of salt, 2 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce, and 1 teaspoon of sugar. Bring to a boil and set aside.

8. Prepare a pot again and put the vegetarian chicken in the pot.

9. Pour the marinade into the pot.

10. After the high heat is boiled, simmer on a low heat for 10 minutes, do not open the lid, and simmer for 1 hour. There happened to be a few hard-boiled eggs at home. I put them in and cooked them together.

11. My marinade is relatively light and new, so I added 1 teaspoon of soy sauce, and cooked the vegetarian chicken with half of the marinade (the other half was reserved for the old marinade). I boiled until the juice was almost dried, and added 1 teaspoon of salt, 1 teaspoon of sugar, and a little chicken essence to taste.

Tips:
After frying, it is not soaked in water, but the process of marinating in marinade is actually the same as soaking in water. The final vegetarian chicken is tender and juicy, and it is filled with juice in one bite.

Although the juice dried up in the end, the vegetarian chicken was still full of juice, and the juice overflowed when it was bitten. You don't need to dry the juice, and season it to see for yourself. My recipe is not spicy at all, and it's basically not numb. I add less sugar, it's not very sweet, and it's slightly salty if you eat it empty. Compared with the noodle shop, it is a bit sweeter and delicious.

Mine is freshly made bittern, it is not salty, because I like the process of re-collecting the juice at the end. And if the marinade is weak, the juice can be seasoned at the end. Once the marinade is salty, it will be difficult to save it. If you are not sure at the beginning, just add the common spices. Later, you can adjust the spices slowly. The more you adjust the bittern, the better it tastes. You can use gauze bags to pack the halogen ingredients, and not too much spices, otherwise it will be very rushing.

The other half of the braised pork is boiled and cooled and put in the refrigerator. It will continue to be used the next time the braised pork is cooked. After each use, cook the brine thoroughly, otherwise it will deteriorate. Keep refrigerated, if you don’t use it, take it out and cook it once a week.

In fact, stew is a process of "recycling", constantly cooking, constantly adding ingredients, and constantly adjusting spices according to the taste. But as time goes by, it will become more and more mellow and taste better and better. Therefore, a century-old bittern is so valuable, it's all about the precipitation of time and material.

You might as well cook the old stew blindly to pass on the delicacy.