Braised chicken-----definitely beats the restaurant taste

Overview

This dish is familiar to everyone, and it is often ordered by takeout people, but it never tastes like it. I ordered it once last year, and it cost 20 yuan a portion. When it was delivered, all the soup spilled out, and the rice was covered with soup. No one would feel appetizing after seeing this. Later, the delivery person asked me to transfer the money to me. I thought it was not easy for people on a hot day, so I asked him to buy a piece of rice downstairs for me. The boy was nice and brought me a bottle of drink. At least I felt better. It tasted fishy, so I hurriedly finished it and made it once. It felt good. I always felt that the finished picture was not satisfactory because it was made late at night, so I bought chicken legs a few days ago. I didn't have any materials at home yesterday and made them. I posted them to WeChat Moments, and everyone in the circle was drooling. . .

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• autumn recipes
• winter recipes
• lunch
• chicken legs
• cooking wine
• dried chili pepper
• ginger slices
• green and red pepper
• light soy sauce
• mushrooms
• rock sugar
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare a few fresh chicken legs, large chicken legs are also fine, fresh or dried mushrooms are fine, it depends on your preference

   

2. 2 Cut into evenly sized and slightly larger pieces, because they will shrink after being soaked in water

   

3. 3 Pour a little water into the pot, add the cut chicken pieces, and two spoons of cooking wine to remove the smell. After the water boils, drain and rinse with warm water to remove any foam

   

4. 4 Remove the stems of fresh shiitake mushrooms, wash and cut into slightly thick slices

   

5. 5 Green and red peppers cut into cubes

   

6. 6 Ginger cut into cubes

   

7. 7 Put a little oil in the pot, add rock sugar in the cold oil, simmer over low heat until it melts

   

8. 8 During this period, you need to stir constantly. Just make it bubble. Do not use high heat to make it easy to burn

   

9. 9 Quickly pour in the drained chicken pieces, turn up the heat, stir-fry quickly, coat evenly with sugar color, and pour in two spoons of cooking wine

   

10. 10 Add sliced ginger and drained dried chili segments [it will not be easy to burn if drained]

    

11. 11 A spoonful of light soy sauce

    

12. 12 Pour in enough water to cover the chicken

    

13. 13 After boiling for about ten minutes, add the shiitake mushroom slices

    

14. 14 A little white pepper, stir-fry evenly, cover the pot and simmer for about 15-20 minutes. Of course, the amounts vary and the time does not necessarily vary. You have to stir during the period

    

15. 15 When the chicken is tender and the soup is thickened [don’t make the soup too dry] add the chopped green and red pepper pieces, a little salt and chicken powder, stir well and it’s ready to serve

    

16. 16 Paired with a bowl of white rice, the instant sale is definitely no joke

    

17. 17 I ordered takeout twice last time, but it always tasted fishy. I made it cleanly and it was appetizing