Low Temperature Braised Chicken

Name: Low Temperature Braised Chicken
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chicken thigh; Some pea; Some Red Root; A short paragraph Green onions; 2 tablets Oily anchovy; 1 tablespoon Apple cider vinegar; 1/2 a spoon honey; Some salt; Some pepper; 1 tablespoon Orange jam; 5g butter

by Yellow tomato

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The chicken became hard by accident. I wonder if you have this experience? I have it anyway!
Why is chicken hard? Theoretically, the protein starts to solidify at 63 degrees Celsius, and the gravy starts to flow out at 68 degrees Celsius. But we can't desperately eat puffer fish, we always have to take into account the problem of food poisoning, right? Especially in summer. After struggling for a long time, I checked the information again. According to a research report on the true air conditioning of chicken published by the Journal of the Japanese Home Economics Association, the taste of chicken will not change much if the temperature of the chicken is heated below 85 degrees Celsius. The problem of food poisoning is said to be prevented by heating above 75 degrees for an hour. So the low-temperature braised chicken preparation method came into being. Humph, it seems a bit too big to say so? But the meat is indeed tenderer than usual. "

Low Temperature Braised Chicken

1. Remove the tendons and excess oil from the chicken.

2. Spread salt on both sides and marinate for 20 minutes in a heat-resistant plastic bag.

3. Boil the water to 85 degrees and turn off the fire. Put the plastic bag with the meat on the pot and simmer for 1 hour. Then just ignore it. If you don't have a thermometer, you can turn off the heat if there are many small bubbles on the side of the pot.

4. Take out after 1 hour, pour the gravy into a container and save for later use.

5. Cut the simmered meat into pieces.

6. Cut the red robe into small rounds and blanch them with the peas.

7. After the water is drained, part of the peas is broken apart, and fry in the pan until the surface is slightly colored.

8. Finely chop the oily anchovy.

9. Stir fry in the pan.

10. Add apple cider vinegar, honey, salt, pepper, orange jam and the gravy from step 4 and mix thoroughly.

11. Turn off the fire. Add butter and melt with residual heat.

12. Spread some peas on the bottom of the plate, put chicken on it, and distribute the remaining peas and red bouillabaisse on the plate. Pour in the chicken juice, shred the green onions and place them on the chicken for garnish.