Yimeng Mountain Special Stewed Chicken

Name: Yimeng Mountain Special Stewed Chicken
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Old rooster; 100g Mountain mushroom; 500g Self-pressed peanut oil; 15g chili; Some shallot; 3g pepper; 5 capsules star anise; 3g White pepper noodles; 3g Sesame pepper; 10g Homemade re-cooking ingredients; 5--8g Haitian Straw Mushroom Soy Sauce; Some ginger

by Yimeng Mountain Special Local Pot Chicken

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The taste of 15-second re-cooked chicken is different from other stewed chickens and fried chickens. What he highlights is a common stewed chicken scent that only takes 15-seconds to re-cook chicken. The fragrance is delicious and the aftertaste is long. The fried chicken has a soft and elastic taste. . It also has a fragrant and fresh taste. The chicken is tender and juicy. The seasoning and the aroma of the chicken are fully dissolved and blended to produce a common compound aroma. The taste and aroma deepen the outside of the chicken and make it taste. The taste is fresh, tender and full, with a strong fragrance. The stewed chicken is clear and non-sticky, and the color is average. The color and brightness of the fried chicken improve the umami taste of the fried chicken. "

Yimeng Mountain Special Stewed Chicken

1. Preliminary processing; 1. Select the local farm cock (the stocking time is about one and a half years, weighing about 1750 grams), butcher, and chop it into walnut-sized pieces. 2. Soak 100 grams of dried Northeast wild mountain mushrooms with water.

Yimeng Mountain Special Stewed Chicken recipe

2. Put 500 grams of self-squeezed peanut oil in the pot. When it is 50-60% hot, add the small ingredients (3 grams each of dried pepper and dried pepper, 5 star anise, 20 grams of dried bell pepper, 15 grams of dried red pepper). Put it in the leak, deep fry until golden brown, and remove the oil control.

3. Keep the peanut oil in the pan. When it is 40% hot, add 75 grams of ginger slices and fry it to get a fragrant flavor. Pour in the chicken nuggets and stir-fry for 7-8 minutes on medium heat. Only save about 50 grams of peanut oil, wait until the soy sauce coats the chicken nuggets.

4. Then add 5g-8g of homemade soy sauce (home-brewed soy sauce is very thick and rich in aroma, you can use Haitian straw mushroom soy sauce instead), stir fry, wait until the soy sauce coats the chicken nuggets.

5. Add 300 grams of boiling mineral water and bring it to a boil. After boiling, add 1.7 kilograms of boiling mineral water and continue heating.

6. After the water is boiled, add 3 grams of soaked wild mountain mushrooms and white pepper noodles.

7. 10 grams of re-cooking ingredients and 50 grams of green onions.

8. 50 grams of green onions.

9. 50 grams of green onions.

Tips:
The key technology is chicken selection. To make this dish, you must choose farmyard roosters that have been stocked for more than one year. How to test the quality of chicken? The method is very simple: one is to look at the pedals. The longer the pedals, the longer the growth time of the chicken; the second is to look at the drumsticks, which are better if they are thin and long; the third is to look at the activity of the chicken. The more aggressive the chicken, the better the quality.

Comments

Sign in to comment

Similar recipes

Chestnut Roast Chicken

Old Rooster, Raw Chestnut, Shimizu