Chicken Braised
Overview
I have loved chicken since I was a child. At that time, chickens were all raised at home, and my father would kill one only once a month to satisfy our cravings. Even though it was the most ordinary chicken stewed with vermicelli, the taste was enough to last for days. When I first came to Beijing, I was a little bit unaccustomed to the food here. I still couldn't tolerate the sweet and spicy taste. Over time, my taste has changed. Especially in the past six months, I suddenly like dishes with strong flavors and can't get tired of eating them. Like this chicken pot, I can't stop after one bite!
Tags
Ingredients
Steps
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Prepare ingredients. Chop the chicken into pieces, soak in water to remove the blood, wash it, remove it, drain it and set aside. Wash the celery and peel off the skin of the onion
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Pour the chicken pot seasoning into a small basin, add about 70 grams of water and mix it, don’t make it too thin
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Pour in the chicken pieces, mix well with the seasonings, cover with plastic wrap and marinate for 2 hours
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Cut the onion into thick strips and cut the celery into sections
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Heat oil in a pan, add garlic cloves, and sauté over low heat until the garlic becomes fragrant
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Pour in the marinated chicken pieces and stir-fry over medium heat until the water is removed. Add dried chili peppers and cooking wine and stir-fry to remove the fishy smell
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Pour in hot water and bring to a boil
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Add the celery and onion, bring to the boil again and simmer over medium-low heat for about 20 minutes until the chicken is tender. Turn off the heat, add the chopped cilantro, mix well and serve.
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The finished product is spicy and delicious. It is very enjoyable to have such a pot on such a cold day!
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Finished product picture!
