Health benefits
Chicken legs: maintain healthy skin and mucous membranes
Ingredients
Chicken legs ( 3 pieces ) | Fresh mushrooms ( 10 ) |
Green and red peppers ( 1 each span> ) | Ginger slices ( 5 grams ) |
Dried chili pepper ( 4 grams ) | Cooking wine ( 4 spoons ) |
Light soy sauce ( 1 spoon ) | White pepper ( 1 gram ) |
Rock sugar ( Six or seven small grains ) | Salt ( appropriate amount ) |
Chicken essence ( 1 tsp ) | Cooking oil ( a little ) |
How to make braised chicken
1.Prepare and wash the ingredients.
2.Do not chop the chicken leg meat into too small pieces.Try to chop it evenly.
3. Add two bowls of water to the pot, add the chicken pieces, and add two spoons of cooking wine to remove the fishy smell.After boiling, take it out and wash away the foam with warm water.
4. Cut green and red peppers into cubes.
5. Cut fresh shiitake mushrooms into slightly thicker slices.
6. Slice ginger and cut dry red pepper into sections.
7. Add a little oil to the pot, add rock sugar to the cool oil, and melt over low heat.Keep stirring during this period, just make small bubbles.Don't make it too hot, as it will burn easily.
8. Quickly add the drained chicken pieces, turn to high heat, and stir-fry quickly; let Coat the chicken pieces evenly with sugar.
9. Add the ginger slices and dried chili segments and stir-fry a few times.
10.Add another spoonful of light soy sauce and two spoonfuls of cooking wine.
11. Pour in an appropriate amount of water, just enough to cover the chicken pieces.After boiling, cook for another ten minutes
12.Add in the sliced shiitake mushrooms.
13.Add white pepper, stir-fry evenly; cover the pot and simmer for fifteen to twenty minutes.Turn it over from time to time!
14. Wait until the chicken is tender and the soup is thick (the soup should not be collected either) too dry).Add green and red pepper pieces.
15. Add salt and chicken essence and stir-fry.
16. Stir fry evenly
17.Finished product picture
Tips
Shiitake mushrooms definitely enhance the flavor and must not be omitted.
After this dish is stir-fried until the chicken is colored, it needs to be simmered to add flavor, so don’t cut the chicken too small to avoid it being cooked into pieces.You don’t need to choose a more mature chicken such as three-yellow chicken, but use slightly fatter chicken.Use some hens or local chickens to make it, or buy chicken legs alone.In short, the more you stew the chicken, the more fragrant it becomes and the soup becomes more delicious.This is the most delicious thing.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
