Variety small kitchen workshop lives up to the good time, hello everyone, this is a variety of small kitchen, we usually stew chicken, some people blanch, some people directly under the pot.
Blanching is mainly to remove the bloody taste of chicken, but the meat quality of the chicken made in that way is very woody, and the taste is not tender, and the meat quality is tender directly under the pot, but it is very fishy.
Today I will share with you a good way to stew chicken, the stewed chicken is very tender and delicious, and there is no fishy smell. The chef's method is really good!
Let's follow the video to learn it together. Chop the chicken into small pieces so that it is easier to taste, then add a large spoonful of flour to it, wet the chicken nuggets with a little water, and grab it back and forth like me, grab it for about three minutes.
This chicken is the cured chicken we made during the New Year, and it is also like the method of bacon, which has been hung outside for more than ten or 20 days, so it looks darker than the fresh chicken we usually buy.
Flour has strong adsorption, and we can effectively remove some dust, dirt and excess blood in the muscles in this grasping process.
After not scratching for a while, we can see that the batter inside has turned light pink at this time, indicating that most of the blood in the muscles has been washed out, grabbed and mixed until the flour feels a little sticky, like the batter, at this time add enough water to the inside to clean the chicken.
Look at it, this water is very dirty, it is all pink, and there are some impurities, dirt and so on. Drain this dirty water and rinse it with clean water a few more times.
The chicken washed like this is very clean, each piece of chicken is crystal clear, and the moisture is controlled and grabbed into a large bowl.
Now add a handful of shredded green onion, shredded ginger, and cooking wine. Pepper, oyster sauce, light soy sauce, scratch and mix well. When grabbing, squeeze the shredded ginger and green onion with your hands to squeeze out the juice inside, which can effectively remove the fishy smell of the chicken.
Use a little force when grasping and mixing, which can make the chicken more flavorful.
There is an important point here, that is, do not add salt when marinating chicken, many friends usually ignore this when marinating chicken or other meat.
No matter what meat is marinated, if you add salt to it, it will affect the taste of the meat.
Massage the chicken nuggets for three to five minutes, the longer the massage, the better the taste of the chicken, the more delicate and delicious the meat.
After massaging, now gently press the chicken and cover with plastic wrap, or cover with a lid and set aside to marinate for half an hour.
Next, prepare a little other side dishes, a handful of dried shiitake mushrooms, add a spoonful of white sugar, a small spoonful of flour, use forty or fifty degrees of warm water to soak, usually we soak shiitake mushrooms directly with cold water, so that it takes at least an hour or so to soak shiitake mushrooms.
And soaking shiitake mushrooms in this way, you can soak shiitake mushrooms in just a few minutes.
When soaking shiitake mushrooms, let the root of the shiitake mushroom downward soak in water, so that the shiitake mushrooms can be soaked quickly.
Then cover a plate and let it sit in a relatively closed state for five to six minutes.
Next, prepare a red pepper and cut off the roots. Cut the flaps and remove the pepper seeds.
Then cut into chili flakes to cut out some nice shapes, so that it looks more appetizing. Well. Serve with a green pepper.
After cutting, put it on a plate, cut the garlic into thin slices, and then cut a few slices of ginger with a knife and cut into fine strips.
Cut a little green onion before serving, then prepare a potato, peel and cut in half.
Change the knife and cut into small pieces, cut a smaller one to add flavor and easier to cook. Put it in a bowl, add plenty of water, and soak the potato cubes in water to prevent the potato cubes from becoming discolored.
At this time, the shiitake mushrooms have also been soaked, look at the small shiitake mushrooms that were dry just now, now they have absorbed enough water, become very large, very fat, gently scratch and wash with their hands, scratch and wash twice, after pouring out the dirty water, rinse several times with running water.
In this way, the shiitake mushrooms are washed and set aside. Now the chicken nuggets have also been marinated, and the shredded green onions inside are fried. Heat the pan, pour oil, pour the green onion, ginger and garlic and fry until fragrant.
Then pour in the marinated chicken nuggets as well. Stir-fry, stir-fry, stir-fry over medium-high heat, quickly fry the moisture inside the chicken, fry the chicken for a longer time, stir-fry thoroughly and dry, so that it will not taste fishy, and the meat quality is more firm and tender.
The whole process takes about five minutes, stir-fry the chicken to this burnt and burnt color, now add a little salt, a little white sugar to freshen, a spoonful of MSG, chicken essence, two spoons of old soy sauce to color.
Stir-fry over high heat, stir-fry the seasoning until dissolved, and stir-fry the chicken pieces until flavorful.
Let the chicken pieces be completely colored, and that's fine like this. Now add a small spoonful of soy bean paste to it, stir-fry the sauce aroma, and add a large bowl of water to it, the amount of water should be less than the chicken pieces.
Cover and bring to a boil, then prepare a larger casserole and spread the shiitake mushrooms flat on the bottom of the pot. Next, spread the potatoes on top of the shiitake mushrooms. Add the boiled chicken pieces. Even the soup was poured in.
Cover and simmer over high heat for 25 minutes. Wow, it's really fragrant, now the whole house is fragrant, the strong aroma of chicken, add red pepper and green pepper as well.
Press the chili pepper with chopsticks, cover evenly and wrap for another two minutes.
Now our chicken stew is ready, just looking appetizing and fragrant.
Now sprinkle a little green onion into it to increase the flavor, and those who like to eat coriander can also sprinkle a little coriander segment, so that the stewed chicken is very delicious, very soft and rotten, the meat is tender and does not send wood, fresh and fragrant, very rice.
Shiitake mushrooms are now also very soft and rotten, sucking up enough soup, and eating more flavorful than chicken.
Potatoes are now also very soft and glutinous, sucking up enough soup, just looking very appetizing, there are meat and vegetables, usually don't know what to eat when stewed a pot, both delicious and gluttonous, the method is very simple.
If you also like chicken, give it a try.
Well, our sharing today is here first, thank you for watching, we will see you tomorrow, bye.