[yi Ru's Collection of Braised Flavor] Simple and Delicious---private Braised Chicken

[yi Ru's Collection of Braised Flavor] Simple and Delicious---private Braised Chicken

1. One Chaiji.

2. Chop the chicken into slightly smaller pieces.

3. Then soak it in clean water for about an hour, and then rinse it with water repeatedly.

4. Put ginger slices and orange peel in the water, then add the chicken nuggets, blanch them, and wash them off.

5. Set aside the ginger, green onion and orange peel.

6. Put the chicken in the water and boil to remove the scum. In fact, it has been basically removed after soaking and washing. The water should be about twice as deep as the chicken.

7. Put the ingredients in the bowl to a boil and turn to low heat and cook for about 2 hours until the chicken is cooked.

8. Cut the garlic into minced garlic while waiting.

9. When the chicken is cooked, the soup and the chicken are basically flat. At this time, add the minced garlic about two minutes after the fire has ceased. If you feel that the orange peel is not enough at this time, you can add a little orange peel.

10. Then stir evenly. Just remove the slick oil on the surface.

11. Then put it in the refrigerator or a room without heating until the soup becomes crystal jelly.

12. Before eating, if there is oil on the top, scrape it off with a spoon, and serve it together with the chicken and jelly. It is best as a snack.

Tips:

1. The stewed vegetables made in this white soup are not greasy and more delicious, but the slick oil must be removed.

2. The minced garlic should be put in about 2 minutes after the fire has ceased.

3. Chicken nuggets must be soaked in water to remove blood water to taste better.

4. Don't put other condiments, because the taste is not pure.

5. This dish must be chai chicken, otherwise the chicken won't freeze and the taste will be affected. If the farm’s chai chicken tastes even better.