Yellow Braised Chicken
1.
Thaw the quick-frozen chicken legs at room temperature until the surface is soft
2.
Use a bone chopping knife to roll chicken legs into walnut-sized pieces. Frozen chicken legs are easier to roll into pieces, while fresh chicken legs are not easy to handle.
3.
Soak the chicken thigh pieces in water for 30 minutes
4.
Mushrooms soaked in cold water
5.
Shallots, ginger, star anise, pepper, and Angelica dahurica. The aroma of dahurica dahurica can greatly enhance the deliciousness of chicken, so it is very necessary to add a slice of dahurica dahurica when making yellow braised chicken.
6.
Put the spices in the spice box, cut the onion into sections, and slice the ginger
7.
Boil chicken legs in a pot under cold water
8.
Rinse the blanched chicken drumsticks with warm water, drain and set aside
9.
Heat the wok, add 40 grams of vegetable oil, add chicken nuggets and stir fry
10.
Stir fry until the surface of the chicken nuggets is slightly yellow, add green onion and ginger, continue to stir fry
11.
After frying the green onion and ginger, add 40 grams of cooking wine to remove the fishy smell and increase the fragrant flavor.
12.
Stir-fry until the soup is almost gone, then add 40 grams of sweet noodle sauce and continue to stir fry to get the flavor of the sauce. Stir-fry and fry thoroughly. The so-called "yellow" of the so-called yellow braised chicken comes from this sweet noodle sauce.
13.
Pour in boiling water, no chicken nuggets
14.
Bring the fire to a boil, put in the spice box
15.
Add 30 grams of oyster sauce for freshness
16.
A little old soy sauce to color, just a little, add more and it will become braised
17.
Add 8 grams of salt
18.
Add 20 grams of sugar to taste, simmer for 40 minutes
19.
Add the shiitake mushrooms that have been cut into pieces and simmer for another 20 minutes.
20.
Put it in a bowl and garnish with a little coriander
Tips:
1. It is easier to chop the chicken legs into pieces when they are not completely defrosted;
2. Stir-fried chicken nuggets can make the chicken firm and not easy to simmer;
3. After adding the sweet noodle sauce, be sure to fry it dry and fry it thoroughly, so that the sauce smells;
4. The simmering time must be sufficient to achieve the meat flavor and thick juice.
