Braised Chicken

Overview

Braised chicken, braised chicken with rice is an instant hit for takeout. It is really delicious and goes perfectly with rice.

Wash the chicken, soak in bleeding water and chop into pieces.
Boil in clean water (add 2 slices of ginger to the water), remove and drain.
Slice green pepper, dried red pepper, onion, ginger and garlic.
Wash and soak the mushrooms (reserve the water used for soaking the mushrooms)
Pour a little oil into the pot, when the oil is cold, add rock sugar and stir-fry until the rock sugar dissolves and turns reddish brown.
Add the chicken pieces and stir-fry until browned.
Add cooking wine and stir-fry until fragrant, then add onions, ginger, garlic, and dried red pepper and stir-fry until fragrant.
Pour in light soy sauce and 1 tablespoon soybean paste and stir-fry evenly.
Pour the Xiangru into the pot together with the water used to soak the mushrooms. If it is not enough, add some more boiling water until the chicken pieces are just covered. Bring to a boil over high heat, then reduce to medium to low heat and simmer for about 25 minutes.
When the soup thickens, add salt, pepper and green pepper cubes and stir-fry evenly.
Finished product
Finished product

$Braised Chicken step 12$
Finished product
Finished product