Health effects
Green peppers: reduce Qi
Red peppers: appetizer, digestion
Cooking wine: activate blood circulation and remove blood stasis
Ingredients
Native chicken ( 500 grams ) | Green pepper ( 150g ) |
Red pepper ( 1 ) | Small pepper ( 2 (you can omit it if you are afraid of spicy food) ) |
Ginger slices ( Appropriate amount ) | Shredded ginger ( Appropriate amount ) |
Soy sauce (appropriate amount) | Sesame oil ( appropriate amount ) |
Vegetable oil ( appropriate amount ) | Cooking wine ( 100ML ) |
Soy sauce braised chicken
1.First prepare the main ingredients.Cut the native chicken into cubes, cut the three types of peppers into sections, and cut the ginger into shreds and set aside.
2. Then prepare a pot, add an appropriate amount of water to boil, pour the local chicken into the hot pot In the water, put some ginger slices into the hot water together, and then add 100ML cooking wine.
3. The process of blanching the chicken takes about 10 minutes, during which time the meat in the pot is turned from time to time., to avoid sticking to the pan.Then take out the chicken and drain it, and set aside a small bowl of the remaining soup for later use.
4. Just set aside a small bowl like this.I save it from an ordinary rice bowl.Just fill the bowl with rice and throw away the excess.
5.After washing the pot, pour an appropriate amount of vegetable oil, and pour the chicken pieces into the pot again.Fry over medium heat for five minutes, stirring occasionally to avoid sticking.
6.Pour in three kinds of chili peppers and shredded ginger.The red pepper I used is vegetable pepper, which is not spicy.For the green peppers, I used local Hunan screw peppers, which are a little spicy.For the small peppers, I used super spicy Chaotian peppers.Please add the appropriate amount according to your own taste, not necessarily according to my ratio.
7. Mix all the ingredients together and stir-fry over high heat.This process takes about three minutes.
8. Then pour the reserved chicken stock into the pot.Flip a few times.
9.Add appropriate amount of soy sauce and appropriate amount of salt in turn.Stir fry over medium heat.
10.Remember.If you add a lot of soy sauce (I add more), you have to add less salt, otherwise it will affect the taste and health if it is too salty.
11. After blending the seasonings together, simmer on low heat for 10 minutes, then turn on high heat to reduce the juice..
12.Finally, drizzle a little sesame oil and serve.
13.The texture of the local chicken is tender and elastic, and the simple soy sauce and chili are blended together to improve the taste.The freshness of the dish itself.
14. Paired with white rice, the soup can also be used to mix rice and noodles, which is very good eat.
Tips
This soy sauce braised chicken uses very simple ingredients.I prefer cooking with simple ingredients, so that I can enjoy the original flavor of the main ingredients to the greatest extent.For example, in this braised chicken dish, I only used soy sauce and salt, a little sesame oil and three kinds of chili peppers to retain the original flavor of the native chicken to the greatest extent.The chicken is first fried and then braised to extract its own juices, and is paired with soy sauce and three kinds of chili peppers.The chili pepper brings out the freshness, so you can eat three bowls of rice.Friends who like it can try it.The main thing to note is that it is best to choose native chicken for chicken.The step of blanching must not be omitted, otherwise the chicken will definitely smell.Finally, pay attention to slow stewing over low heat and high heat to reduce the juice.Housewives can cook this dish Come cook to reward your husband who works hard every day!
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