Yellow braised chicken, the classic dish in Lu cuisine, originated in the 20s and 30s of the last century in Jinan Province's Lu cuisine famous shop "Ji Ling Yuan", originally in the feast of Lu cuisine, yellow braised chicken is also an "obscure" home-cooked dish, in recent years by fast food restaurants, takeaway shops found business opportunities, with a bowl of rice, transformed into "yellow braised chicken rice", customers can eat delicious chicken, but also with rich soup bibimbap, cheap and affordable, so it is very popular, streets and alleys can see its figure everywhere.
Yellow stewed chicken eats more people, cooking methods are also chaotic, the quality is also uneven, takeaway point of the yellow stewed chicken, often become "potato stew chicken nuggets", "mushroom fried chicken nuggets", the practice of yellow stew is completely unoriented, the taste of doing naturally greatly reduced, there is no yellow stewed chicken great name.
Yellow stew is also the traditional skill of Lu cuisine, in addition to oil stewing, sauce stewing, red stewing, as long as you see these "stewing" words, cooking techniques must be first "over the oil" and then add several different sauces to boil, absolutely can not be directly cooked to the juice. In addition, the raw material of traditional yellow stewed chicken is only chicken, which can be supplemented with a small amount of peppers and Chinese herbs, but it is not right to put potatoes and shiitake mushrooms.
<h1 class="pgc-h-arrow-right" > yellow stewed chicken</h1>
Ingredients: 1/2 chicken, green onion, ginger, peppercorns, cooking wine to taste, 3 spoons of soybean paste, 2 spoons of sweet noodle sauce, 1 spoon of Pixian bean paste, 2 spoons of light soy sauce, 3 spoons of sugar, 1 spoon of sesame oil, 1/2 spoon of pepper, salt and chicken essence.
1, chicken as far as possible to choose native chicken, chai chicken, do not use broiler chicken, cut into pieces after rinsing, soak for 20 minutes to bleed water to fishy.
2: Add chicken nuggets, green onion, ginger slices, peppercorns, a small amount of cooking wine in cold water, bring to a boil over medium heat, rinse the chicken and control the moisture.
3, the bowl of mixing ingredients, need to use 3 kinds of sauce to form a compound taste, namely: soybean sauce, sweet noodle sauce, watercress sauce, the ratio is 3:2:1, add 2 spoons of light soy sauce, 1 spoon of sesame oil stir evenly and set aside.
4, add more oil than stir-fry in the pot, add 3 spoons of sugar to fry out the sugar color, add chicken nuggets and stir-fry until the chicken nuggets are basically cooked, this step of the "over-oil" process can not be less, family practices so more fuel-efficient, the hotel can fry the effect is better.
5: After stir-frying and coloring, add green onion and ginger and continue to stir-fry for 1 minute to bring out the aroma.
6: Add the sauce in the bowl and stir-fry the sauce until the sauce is fragrant, add boiling water without passing the chicken nuggets.
7, simmer for about 20 minutes, try to choose a pot with good tightness, the simmering time will be greatly shortened.
8: Before cooking, add the appropriate amount of pepper, a small amount of salt and chicken essence to taste, stir well and then you can put it on the plate.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
There are many methods of yellow stewed chicken, for example, there is also a long-standing yellow stewed chicken method in Henan, which is steamed after hanging paste and fried. This method can not be said to be more "authentic", but it must be delicious, the chicken is smooth and tender, the soup is rich and mellow, eating rice is a perfect match, the proportion of soybean sauce, sweet noodle sauce, bean paste can be adjusted by itself, or only with soybean sauce and sweet noodle sauce can also be, adding watercress sauce will have some slight spicy. If you want to eat yellow stewed chicken and feel that takeaway is unpalatable, you may wish to try this method.
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