Braised Chicken

Overview

I have eaten braised chicken several times outside. It is really delicious. It is a perfect match with rice. I can eat an extra bowl of rice. And I love chicken very much, and I love all kinds of stewed chicken. Today I'm going to make my own braised chicken. I learned how to make it from Douguo Master. It's super good and delicious. It's snowing today and it's so cold outside. I don't want to go out and stay at home to make a meal of braised chicken and a bowl of braised rice with red dates. It'll be warm. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, weakness, etc. Traditional Chinese medicine believes that chicken has the effects of warming the body and replenishing qi, replenishing deficiency and replenishing essence, strengthening the spleen and stomach, activating blood vessels, and strengthening muscles and bones. Braised chicken contains ginger, pepper, etc., which can dispel cold and dehumidify. Paired with red dates and braised rice, it can beautify and replenish blood. It is a super warm combination this winter. Red dates are rich in vitamin B, and vitamin B can promote blood circulation, make the skin and hair smooth, smooth facial wrinkles, and make the skin look more toned. Eating red dates raw can retain more of the super antioxidant vitamin C in the dates, participate in the physiological oxygen reduction process in the body, prevent melanin from being deposited in the body, effectively reduce the production of melanin and spots, and have the function of improving capillary walls. Therefore, eating jujube regularly can enhance the elasticity of the skin, plump the subcutaneous tissue, and make the skin tender and smooth.

Ingredients

Steps

Prepare the ingredients (1): chopped green pepper, green onion, ginger, garlic, rock sugar, Sichuan peppercorns, star anise. The other two ingredients seem to be cloves and agarwood. I’m not sure what they are called, so they don’t need to be used. (You don’t need too many ingredients and it tastes good.)
Prepare ingredients (2): Cut the fruit corn into small pieces, soak the dried mushrooms and cut into small pieces, and cut each carrot into round slices. (Dried shiitake mushrooms have a light taste and are not as strong as fresh ones. I prefer dried shiitake mushrooms. When buying carrots, you can choose smaller ones, which are more delicious, and choose carrots with soil on the surface, which will be fresher.)
The chicken pieces are ready. I used whole chicken wings and chopped them into small pieces with a sharp knife. The smaller pieces are easier to taste.
Put a small amount of oil in the pot, add the ingredients (1) except the green pepper and rock sugar and stir-fry. Stir fry for half a minute.
Pour in the chicken pieces and stir-fry.
After the chicken pieces change color, add two spoons of cooking wine, a little white pepper, a little salt, and continue to stir-fry.
Stir-fry the chicken pieces for 3 minutes and then heat the water until the water covers the chicken pieces, just add a little more. (Add enough water at one time.) Pour in the corn, carrots, mushrooms, and rock sugar, add two tablespoons of light soy sauce, and half a tablespoon of braised soy sauce. Cover and simmer over medium heat for 15 minutes.
After 15 minutes, open the lid and there will be exactly 1/3 of the soup left. Taste it and add more salt if it's too bland.
Pour in the green peppers, stir-fry a few times, cover and simmer over low heat for 5 minutes.
The taste is really great. If you have an electric stew pot or pressure cooker, you can put it in and stew it, which is more convenient and easier to remove the bones.
This tastes similar to the braised chicken outside. It's so delicious that it's not enough for two people to finish. And the soup mixed with rice is also super delicious.
Finished product pictures

Overview

Tags

Ingredients

Steps