Braised chicken with rice
Overview
Braised chicken rice seems to be very popular recently. In the gradually cold weather, such a warm dish is really good, and eating it with chicken soup is so satisfying, (*^__^*) Hehe...
Tags
Ingredients
Steps
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Chop the chicken legs into small pieces and marinate them with a spoon each of oil and cooking wine for 15 minutes. The fungus and shiitake mushrooms should be sent out in advance.
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Cut the green onions into large sections, cut the garlic in half, and cut the ginger into thick slices and set aside.
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Prepare fragrant leaves, peppercorns, star anise, and grass fruits, which are commonly used spices at home.
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Add cold oil in a cold pan and stir-fry the spices over low heat until fragrant. Place the chicken pieces, skin side down, into the pan and fry. Oil will still come out at this time, so just add a little more oil when frying the spices.
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When the chicken pieces are fried until golden brown, put them out first, then use the chicken oil from the pan to sauté the onions, ginger and garlic until fragrant.
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Add two spoons of soybean paste, one spoon of Pixian bean paste and a few rock sugars to the pot.
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Continue to stir-fry until the red oil comes out.
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Add the cooked mushrooms and stir-fry for a few times.
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Add the sauce to the mushrooms, then add the fermented fungus and continue to stir-fry.
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Add the fried chicken pieces and stir-fry evenly.
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Add a small can of beer to the pot.
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Here comes the secret weapon. Don’t throw away the water used to ferment the mushrooms. Add it to the pot as well. It will be very fragrant. Therefore, you must wash the mushrooms when growing them.
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There needs to be more soup in the pot, and then it starts to simmer. If you have a clay pot at home, transfer it to a clay pot and cook it. If you don’t have one, use a wok.
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Cut green and red peppers
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When the soup is thicker, you can add green and red peppers, stir-fry evenly and serve.
