Delicious and tender, super classic side dish [Yellow Braised Chicken]

Overview

[Yellow Braised Chicken] has been very popular since last year. In fact, it is a traditional classic Shandong dish, known as the super rice killer. The taste is fresh, smooth and tender, and the juice is thick, yellow and attractive, making people want to stop. As the name suggests, braised chicken is to fry the chicken until golden brown, then stir-fry and then braise it. The frying process removes the oil from the chicken, making it more tender, smooth and plump. With the addition of green peppers, mushrooms and other ingredients, it not only has a rich taste, but also has a combination of meat and vegetables and balanced nutrition. It is said that braised chicken rice is also called fragrant chicken pot and thick sauce chicken pot rice. It is a historical and traditional famous food, originating from Jilingyuan, a famous store in Jinan. It is one of the traditional famous dishes of the Han people in Jinan, Shandong Province, and is a home-cooked dish of Shandong cuisine. When making braised chicken, don’t forget to cook a pot of rice. The tender and plump braised chicken paired with fragrant white rice will definitely whet your appetite.

Tags

• hot dishes
• common dishes
• shandong cuisine
• maternity
• winter recipes
• banquet dishes
• lunch
• bamboo shoots
• chicken
• chives
• dried chili pepper
• green bell pepper
• light soy sauce
• mushrooms
• oyster sauce
• rice wine
• rock sugar
• star anise
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Blanch the whole chicken in boiling water. .

   

2. 2 Take out and chop into small pieces. .

   

3. 3 Wash the mushrooms and cut the green pepper into small pieces and set aside. Wash and cut garlic, chives, and bamboo shoots into sections, and prepare dried chili peppers. .

   

4. 4 Put the ginger slices into the chicken pieces, add light soy sauce, add salt, rice wine and oyster sauce, mix well and marinate for 20 minutes. .

   

5. 5 Heat the oil in a pan and sauté the onions, ginger and garlic. Add star anise and dried chilies and stir-fry, then add marinated chicken pieces. .

   

6. 6 Stir-fry the chicken pieces until the surface is slightly golden, add rock sugar and shiitake mushrooms. Pour in the bamboo shoots and stir-fry for a while. Pour in water and bring to a boil over high heat. Turn to medium heat and simmer for 25 minutes.

   

7. 7 Add green pepper cubes and simmer for 5 minutes. Remove from pot. .