Braised Chicken

Overview

How to cook Braised Chicken at home

The rooster is handled cleanly.
Cut into chunks.
Boil in water, remove scum and rinse with clean water.
Soak the fungus and shiitake mushrooms, cut the green onion into sections, and slice the ginger.
Place in a casserole and cook for 2 hours.
Remove the chicken and reserve the soup for other uses. Wash the green peppers, remove the stems and cut into sections, cut the carrots into cubes, and prepare the dry yellow sauce.
Add oil to the pot and sauté the onions and ginger, then stir-fry the carrots and dried fragrant seeds for 1 minute.
Add the cooked chicken pieces, dry yellow sauce, light soy sauce, cooking wine, and sugar to make the sauce.
Pour the prepared juice into the pot and stir-fry evenly, bring to a boil over high heat, then simmer over low heat for 10 minutes. Add green peppers and winter bamboo shoots and continue to simmer for 5 minutes.
Remove the juice over high heat.
Just load it into a plate.