Braised Chicken
Overview
The cooked food bought from outside has too many additives in the braised food, making it unsafe to eat. Today I will practice my skills with the newly slaughtered chickens. One is used to make fragrant braised chicken, and the other is used to bake with salt. The old soup can also be used to marinate eggs, dried tofu and other ingredients. The most important thing is to make it clean and delicious. The most important thing is to eat with confidence.
Tags
Ingredients
Steps
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Wash the chicken you bought and keep the gizzards, liver and blood.
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Chop off the chicken head and feet (this guillotine bought online is so easy to use, I tried it for the first time today). If your container is large enough, you can skip this step.
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Boil water in a pot, add cooking wine, put the whole chicken in and blanch it, turning the chicken frequently to blanch the whole chicken evenly.
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After blanching, rinse under cold water, firstly to remove the burnt color left by the roasted chicken feathers, and secondly to make the chicken skin crispy after being immersed in cold water.
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Prepare the marinade. This brand of marinade tastes good.
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Fill the soup pot with water as much as possible to cover the whole chicken. Add the marinade, ginger powder, scallions, and fried sweet noodle sauce. Bring to a boil and cook for 30 minutes.
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Turn over once in the middle so that the chicken can always be covered with soup. After turning over, add three tablespoons of salt. The amount of salt depends on the size of the chicken and the amount of soup.
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Turn off the heat and simmer for two hours. The longer the time, the more flavorful it will be.
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Finished product picture.
