How to cook braised chicken? What ingredients and steps are more detailed?

braised chicken is one of the dishes with the most Chaoshan local flavor. In a series of braised dishes, braised goose is the most common, and it can be seen almost everywhere in the streets and lanes. It is really a household name. Chaoshan people always forget the last dish of lo-mei when they receive guests, even in hotels. Chaozhou cuisine has the saying that "nothing without lo-mei is impossible".

when it comes to braised chicken, people are relatively unfamiliar. In fact, ancient times had been full of food in the Spring and Autumn Period. According to "Songs of Chu. Evocation of Soul", there is "dew chicken" prevailing in Huaiyang area, which Mr. Guo Moruo thinks is the braised chicken we want to talk about. In the Qing Dynasty, a relatively fixed method of making braised chicken was formed during the Qianlong period, which is very popular in Yangzhou today. Such as: take the chicks, clean them, pound them with pork suet, three bowls of wine, one bowl of soy sauce, a little sesame oil, fennel, pepper, onion and chicken, put the juice into the chicken belly, marinate the chicken for about four minutes, steam it with a steamer, steam it through the soup (depending on the temperature frequently), change the knife to the plate, pour the original brine and pour the sesame oil, and then serve it.

and we might as well use the Chaoshan-style halogen method for reference.

raw materials: 1 chicken (about 1g), 1g pork white meat, 3g soy sauce, 2g Chinese liquor, 2g refined salt, 2g crystal sugar, 5g monosodium glutamate, 8g pepper, 8g cinnamon, 3g clove, 3g star anise, 3g licorice, 5g ginger, and 5g coriander.

Method: 1. Open the belly of the bare chicken, remove the internal organs, wash and dry, and apply salt to the inside and outside of the chicken.

2. Stir-fry Zanthoxylum bungeanum, wrap it with cinnamon, clove, star anise and licorice with clean gauze, put it in a pot, add soy sauce, crystal sugar, ginger, white wine and pork (slice), and then add water.

3. Put coriander, garlic, ginger, etc. into the chicken cavity, and put the chicken into the pot after the pot is boiled. Medium fire is appropriate. Take it out about 6 minutes later, slice it with a knife, put it on the plate, pour the marinade on it, and serve.

characteristics: good color and taste, tender and delicious, and unique flavor.

Note: In order to make the braised chicken tasty, turn the chicken over several times after the chicken is put into the pot. After the monosodium glutamate is picked up in the braised chicken, it is added to the marinade; When using a knife, you can cut the shape for beauty.