Home Cooked Chicken Stew

Name: Home Cooked Chicken Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Three Yellow Chicken; 40g Vegetable oil; Some Scallions; Some Sliced ginger; A handful pepper; 2 pcs Aniseed; 10g Soy sauce; 20g Rice wine; 2 pcs chili; 2 pieces Cinnamon; 2 tablets Bay leaf; 6g salt

by Happiness 01

5.0 (1)

Favorite

3

Difficulty

Normal

Time

30m

Serving

2

Stewed chicken is a very common home-cooked dish, but some people cook it deliciously, while others do not. Therefore, the method is very important. You can try my method, and friends think it is delicious. "

Home Cooked Chicken Stew

1. Cut into pieces. Cut the three yellow chicken into pieces, soak in cold water for 30 minutes, soak in bleeding water. The soaking time can be longer.

2. Boiled water. Put cold water in the pot, then pour the soaked chicken nuggets.

3. Bring to a boil on high heat, then turn to medium and low heat, stir the chicken pieces with chopsticks, and let each piece be blanched with boiling water.

4. fish out. During the blanching process, there will be a lot of scum in the water. Use a spoon to skim out the scum. Cook for about 2 minutes to remove the chicken nuggets. Pour the rest of the soup into a clean basin and set aside.

5. Put oil in a hot pan, put a few peppers and 1 aniseed in 70% heat, and fry a few times.

6. Add the shallots and ginger slices, and fry them until they are fragrant.

7. Pour the blanched chicken nuggets, stir fry until all chicken nuggets are evenly coated with oil, pour in light soy sauce, and continue to fry for a few more times.

8. Then pour the chicken broth.

9. Then add the cinnamon, bay leaves, chili, the remaining pepper and aniseed, stir fry a few times with a spatula, add salt, soy sauce and rice wine, stir, and then cover the pot.

10. Bring to a boil on high heat. Turn to medium and low heat and simmer for about 20 minutes. At this time, you can taste the saltiness and make sure to add some salt. Then, close the soup on high heat. When the soup is thicker, turn off the heat.

11. Serve on the table.

Tips:
Tips:
1. I use three yellow chicken, which is more cooked. If it is chai chicken, you can put the sauce in the pressure cooker and cook until 7 is mature. The specific time is set according to your pressure cooker. After deflation, pour it into the wok and continue to cook;
2. The old soy sauce is used for grading, you can determine how much to put according to your own preferences;
3. Rice wine can be replaced by cooking wine and white wine, mainly to remove fishy.
4. Be sure to boil until the soup is thick and then serve, it will be more fragrant.