Spike The Taste of The Restaurant 【yellow Braised Chicken Rice】
1.
Wash the drumsticks and chop them into 4cm pieces.
2.
Slice ginger and dry chili into small circles.
3.
Slice the shiitake mushrooms, and cut the green peppers into elongated horseshoe shapes.
4.
Stir-fried sugar color: Pour the bottom oil into the pan, and add a spoonful of sugar when the oil is cold.
5.
Heat slowly on a low fire until the temperature of the oil gradually rises, and the sugar begins to melt and become a darker brown.
6.
Pour the chicken nuggets quickly, turn to high heat, and stir fry quickly! Cook into two spoons of cooking wine.
7.
Pour in ginger slices and dried chili.
8.
Two spoons of soy sauce.
9.
Stir well.
10.
Pour in clean water, as long as it can submerge the chicken.
11.
Pour the shiitake mushroom slices.
12.
A spoonful of ground white pepper.
13.
A spoonful of salt.
14.
After stir-frying evenly, cover the pot and simmer, reduce to medium-low heat for 15-20 minutes.
15.
When the chicken is soft and rotten, and the soup is thick (don't keep the soup too dry), add green peppers at the end.
16.
A little MSG, stir-fry evenly, turn off the heat! Green peppers can be basically cut off, don't fry them for a long time!
17.
Wash the rice and pour it into the rice cooker. Add water that is more than a finger of the rice.
18.
Press the cooking button, 30 minutes later, the fragrant rice is ready.
19.
My own home-made 【Yellow Braised Chicken Rice】, the chicken is tender and tasty, spicy and fragrant! Absolutely kill the taste of the restaurant outside! !
Tips:
1. The chicken can be whole chicken (three-yellow chicken, tender meat! So cooked). There are few people and time is tight. You can also use chicken thighs or chicken shanks. One meaning: use bone-in chicken! It's more chewy than just using chicken breasts, and it's more delicious! !
2. Dried mushrooms are the best choice for shiitake mushrooms. Dried mushrooms have a richer flavor. When braising chicken instead of water.
3. In addition to shiitake mushrooms, green peppers, and potatoes, they are all standard.
4. Rock sugar is the best choice for frying sugar. White sugar is the second choice to make the chicken rosy and shiny, which is definitely more beautiful than just using soy sauce!
When frying the sugar color, the heat, the color of the sugar and the timing of the chicken are the key points. The color of the sugar is weak and the color is not obvious. The taste will be bitter after frying. For how to fry the sugar color, please click here: The secret of translucent and moisturizing meat [Fried sugar color] —— Stir-fried chicken with lily pepper.
