Home-cooked braised chicken

Overview

My mother-in-law killed the chickens sent by SF Express from her hometown. They were all medium-sized local chickens. She used one to stew the soup last time. This time she cooked one in brine. The effect was beyond imagination. She added wolfberry, star anise, peppercorns and orange peel. The aroma came out as soon as the soup in the pot boiled.

Tags

• hot dishes
• chicken
• large material box
• old soy sauce
• orange peel
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 A native chicken

   

2. 2 Rinse with cold water first

   

3. 3 I reheated the pot and added the ingredients. I also cooked a few chicken gizzards and a few pieces of chicken breast and pork tenderloin for my daughter to make floss

   

4. 4 After the fire boils, turn the heat to medium and low and keep it in a non-boiling state for 15 minutes

   

5. 5 Add dark soy sauce for 20 minutes and then add salt for 10 minutes

   

6. 6 Turn off the heat, cover the pot and soak for half an hour

   

7. 7 Take it out while it's still warm and you can eat it