Ingredients
Native chicken ( half ) | Oil ( 30g ) |
Salt ( 4 grams ) | Shallots ( 3 pcs ) |
Ginger ( 7 grams ) | Dried red pepper (appropriate amount) |
Light soy sauce ( 1 tablespoon ) | Dark soy sauce ( 1 tablespoon ) |
Cooking wine ( 2 tablespoons ) |
How to roast chicken nuggets
1. Cut the native chicken into pieces, put it in a pot with cold water and blanch it Use water to remove the blood foam
2. Remove the blanched chicken pieces, wash them and drain them.
3. Sliced green onion and ginger
4. Heat the oil pan, add the chicken pieces and stir-fry for a while
5.Add green onions, ginger and dried red pepper and stir-fry for a while
6.Add five-spice powder
7.Add light soy sauce p>
8.Add dark soy sauce and stir well
9.Add water to the pot to cover the chicken pieces
10.Pour in cooking wine
11. Season with salt
12. Bring to a boil over high heat, then turn to medium heat and simmer for 40 minutes, until the chicken pieces are cooked
13.Collect the thick soup
14.Plate and serve
Tips
1.I use native chicken, so the stewing time is longer.If you use broiler, the stewing time should be shortened
2.Add water only once Add enough water.If you want to add water later, you have to heat the water
3.If there are no green onions, use scallions instead
4.This dish does not add seasonings such as star anise, cinnamon, etc., which better retains the original flavor of the chicken
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