Braised Chicken

Overview

Braised chicken with rice is a famous Shandong cuisine. To make the most authentic braised chicken, not only must the ingredients be carefully selected and the ingredients must be added accurately, but the requirements for the pot body are also very high. After it is made, it has a beautiful color and fragrance, a fresh and tender taste, and a rich aroma. No matter the taste, visual appearance or color, it is of the highest quality, making you endless aftertaste and never getting tired of eating it. Although my method is not so sophisticated, after many attempts and using different ingredients, including broiler chicken, native chicken, three-yellow chicken, chicken wing roots and pipa legs, the taste is somewhat different with the same method. I also summarized some of my own experiences. The broiler chicken is bright in color and has thick fat in the soup, while the native chicken has a slightly thinner soup and thicker meat. The three-yellow chicken is somewhere in between. Because I don’t like some parts of chicken, I personally like the braised chicken made with Pipa legs. Although it cannot be called authentic, the taste is still good, so for the time being, it is called braised chicken.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• fast food
• cooking wine
• dried chili pepper
• edible oil
• light soy sauce
• mushrooms
• old soy sauce
• onions
• pipa legs
• rock sugar
• star anise
• ginger
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Wash the pipa legs, chop into small pieces, add ginger slices, cooking wine, light soy sauce and salt, marinate for half an hour

   

3. 3 Slice ginger, cut onion into sections, and cut dried chili into two sections and set aside

   

4. 4 Wash the mushrooms and put them into warm water (60~80℃), add a little sugar to soak them

   

5. 5 Boil the soaked mushroom water and set aside

   

6. 6 Heat the pot, add oil, add dried chili pepper and star anise and stir-fry until fragrant

   

7. 7 Add chicken pieces, green onions and ginger and continue to stir-fry until fragrant

   

8. 8 Add cooking wine, light soy sauce and a small amount of dark soy sauce

   

9. 9 Add boiled mushroom water to cover the chicken pieces

   

10. 10 Add the soaked mushrooms

    

11. 11 Add appropriate amount of rock sugar

    

12. 12 Bring to a boil over high heat, turn to medium heat, simmer for 30 minutes, add an appropriate amount of salt, turn to high heat to reduce the juice slightly