Yellow Braised Chicken

Name: Yellow Braised Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Fresh Three Yellow Chicken; 5, 6 slices Sliced ginger; 1 tablespoon Cooking Wine; 1 tsp Five spice powder; 1/2 tsp salt; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 100g Winter bamboo shoots; 10s Dried shiitake mushrooms; 10g Fungus; 1 piece green pepper; 1 piece Red pepper; 1 Chives; 5, 6 Dried red chili; 2 cloves garlic; 1 tsp crystal sugar; Some Mushroom water; 2 tablespoons Cooking oil

by Celery

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Nowadays, there are many small yellow braised chicken rice shops on the street, but not many really delicious ones. From Qin Yi's point of view, bad cooking is not because of poor cooking skills. The key is wrong ingredients. Just imagine, in a small business roadside store, which one will make you a plate of yellow stewed chicken with good, tender and plump three-yellow chicken?

The so-called yellow stew is actually very simple. It is to fry the chicken first, then stir-fry and then stew.

The process of frying the chicken until it is browned can fry the fat chicken out to make the chicken more fragrant. Secondly, the chicken oil will be moisturized during the stewing process, so that the chicken will not be hard, not hard, plump and fragrant. Therefore, a free-range chicken is the best choice.

Another feature of the yellow braised chicken is that it is matched with fungus, mushrooms, bamboo shoots and other ingredients, which not only tastes more delicious and rich, but also has a reasonable and balanced nutrition.

Also, the method is simple, and it can be said to be a delicious and nutritious cooking method for the home.

Therefore, if you want to eat yellow braised chicken, you don’t have to go to the street at all, just make it yourself at home—"

Yellow Braised Chicken

1. Soak the mushrooms in advance;

2. Soak the fungus in advance;

3. Cut winter bamboo shoots into pieces, wash and soak in water to remove the astringent taste;

4. Chop the chicken into walnut pieces, soak in clean water in advance, change the water several times in between, until the water is clear;

5. Use sterilized tea towels or kitchen paper to absorb the moisture of the soaked chicken;

6. Add 5 or 6 slices of ginger, 1 tablespoon of cooking wine, 1 teaspoon of five-spice powder, 1/2 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, marinate for more than 20 minutes;

7. Drain the winter bamboo shoots and set aside; cut the shiitake mushrooms into thick shreds and set aside; wash and tear the fungus into small pieces for use; cut the chives obliquely into sections for use; cut the garlic into the ends and set aside; scrub the dried red pepper and set aside; if you add green and red peppers, also Prepare it at this time; the water used to soak the mushrooms is clarified to remove impurities for later use;

8. Boil the shiitake mushroom water or heat it in the microwave until it is nearly boiling, and set aside.

9. Put oil in the pan, heat the pan with low oil, add the chicken pieces and all the marinades, stir fry slowly until the chicken is oily and golden on the surface, set aside;

10. Sauté minced garlic and dried red pepper in the original pot until the pepper is dark jujube red;

11. Add fungus, shiitake mushrooms, and bamboo shoots, turn to high heat, and stir-fry evenly;

12. Add chicken and stir-fry evenly over high heat;

13. Add rock sugar and dark soy sauce, stir fry evenly;

14. Add the heated mushroom water to the chicken; if the mushroom water is not enough, you can add more boiling water; after the high heat is boiled, turn to low heat, cover the pot and simmer until the chicken is cooked, check and stir fry in the middle;

15. Add appropriate amount of salt to taste, and turn to high heat to collect the juice;

16. Collect until the soup is thick, add chives and green red peppers, stir-fry evenly, turn off the heat and start the pot.

Tips:
1. Cooking tips: prepare all the ingredients including seasonings before cooking, and the operation process will be handy and very smooth.

2. The last green and red pepper is optional, you can add more if you like it, or not add it if you don't like it.

3. This dish is only slightly spicy. If you like spicy, you can add more dried chili and stir-fry.

4. Grasp the final juice collection. If you want more juice, you can charge less for a while, if you want thick soup, you can charge more for a while. There is no fixed standard.

5. Don't forget to braise a pot of rice.