Braised chicken birthplace

Braised chicken rice, also known as spicy chicken pot and thick sauce chicken pot rice, originated from the famous Jilin cemetery in Jinan and is one of the traditional famous dishes in Jinan, Shandong Province. During 1927, Ji Lingyuan, a famous Shandong cuisine store in Jinan, was very popular because of the gathering of famous chefs and delicious food. Famous businessmen, wealthy businessmen and dignitaries poured in, and they were called the three famous shops in the provincial capital together with Huiquanlou and Jufengde at that time. Its signature dish "Braised Chicken with White Grass" was deeply loved by Han Fuju, then chairman of Shandong Province, and was awarded a silver award for it. It's a home-cooked dish of Shandong cuisine. The main ingredient is chicken leg meat, stewed with green pepper and mushrooms. It tastes delicious and has the characteristics of fragrant and tender meat. Among them, braised chicken rice and Bazhen braised chicken are the best, the entrance is smooth and elastic, and the soup is delicious.

A special editor of dishes

Three unique skills of braised chicken: the soup is bright red, glutinous, mellow, oily but not greasy, with endless aftertaste; Second-class meat, the finished product is beautiful and the meat quality is smooth and tender; Third-class rice, full of flavor, strong and tenacious.

Braised chicken is a mild food with high calories, which can be said to be a good food for all ages. After a unique cooking method, the chicken juice of braised chicken has its own unique flavor, fresh fragrance and great appetite. Braised chicken pays attention to a braised word, and it is also important to master the heat. [1] In this dish, shiitake mushrooms play an absolute role in improving the taste and must not be omitted. After the vegetables are fried until the chicken is colored, it needs to be stewed. So don't cut the chicken too small to avoid being cooked at last. Meat can also be cooked with a slightly fatter hen or chicken, or simply buy chicken legs. In short, the more stewed chicken, the more delicious the soup. This is the best.

Production method editing

Two methods of the same material

condiments

Three loess chickens, one

50g mushrooms (fresh)

carrot

Enoki Mushroom

wood ear

condiments

Two eggs

A little onion

Jiangyidian

A little garlic

50g cooking wine

40 grams of soy sauce

Sugar10g

Sweet noodle sauce 10g

Salt 1 g

50g peanut oil

Exercise 1:

1, removing blood, first removing blood from chicken pieces to prevent the fishy smell or peculiar smell of chicken and prevent the chicken from rancidity;

2, stew, ginger, mushrooms, peppers, chicken pieces, add a certain proportion of water, and a certain proportion of sauces (oyster sauce, soy sauce, soy sauce, cooking wine, etc.). ) pressure cooker stew. There is a difference in stewing time between the north and the south. The north likes to eat separated meat and the south likes to eat strong meat, so it takes longer in the north than in the south.

Casseroles are generally used to collect juice, in order to keep the original flavor of braised chicken for a long time. When collecting juice, add appropriate seasonal vegetables, so that braised chicken can have complete meat, soup and vegetables, full of color and flavor.

Exercise 2:

1, washing Lentinus edodes, squeezing out water, removing pedicels and slicing; The eggs are scattered;

2. Wash the chicken, drain it, chop it, and marinate it with 10g soy sauce for ten minutes;

3. Put the pot on fire, add peanut oil and burn it to 70% heat, add chicken pieces and egg liquid, fry until golden brown, and pour it into a colander to drain oil;

4. Put the pot on the fire, leave a little oil, add sugar and fried chicken pieces and stir fry slightly;

5. Add soy sauce, cooking wine, sweet noodle sauce, onion, ginger, minced garlic, simmer slightly, pour into casserole, add chicken soup, boil, skim off the floating foam, and simmer with low fire until crisp and rotten;

6. Put the casserole on low heat, add mushrooms and stew for about 15 minutes.

Other practices

Ingredients: 400g chicken leg (chopped), 200g potato (cut), garlic cloves10g onion10g (cut).

Seasoning: 300g of purified water, 5g of dried chili, 5g of star anise, 20g of salad oil, old Tang Chi sauce 10g, proper amount of salt, and 800g of salad oil (used for washing oil). [2]

Steps:

1, fry the chicken pieces in hot oil until golden brown, and drain the oil for later use;

2. Leave the bottom oil in the pot and stir-fry the star anise, garlic cloves, dried peppers and shallots;

3. Heat 1 and Tang Chi old sauce, stir-fry and pour in purified water. Cover and stew for 30 minutes. Season and serve. [2]

Tip: If you don't like frying, you can also fry the chicken in a pot.