Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Casseroles are very common at home, such as stewed chicken soup, stewed braised pork, stewed fish soup, etc., today and share with you a home-cooked version of casserole chicken, first the chicken fried out of the grease, and then stewed in a casserole, the taste is unique, fresh and tender.
The following is a detailed step for everyone, and interested friends try to do it at home.
Ingredients: Three yellow chickens
Accessories: ginger, garlic, green pepper, red pepper, fungus, dried chili pepper
Seasoning: salt, oyster sauce, dark soy sauce, steamed fish tempeh, chicken powder, cooking wine, sesame sesame oil
1. Prepare the ingredients below
First of all, we prepare three yellow chickens, remove the lymph on the neck of the chicken to avoid residual bacteria, and then cut off the chicken butt, chop the three yellow chicken into even small pieces, remove the toes on the chicken feet, put the chopped chicken nuggets into water, scratch and wash several times, wash the blood on the chicken nuggets for later.
2. Start preparing the excipients below
Prepare a piece of ginger cut into slices, green onion white into pieces, garlic into cubes, and then add an octagonal grain for later.
Prepare half a green and half red pepper and cut into slices to add color to the dish.
Prepare a handful of fungus that has been soaked in advance and put it in a basin for later.
3. Blanch the chicken nuggets below
Chicken nuggets under the pot of cold water, pour a little cooking wine to fishy, and then add a little salt to stir evenly, slowly cook out the blood and impurities in the chicken nuggets, boil the water after boiling to remove the foam on the top, cook until there is no impurity overflow We pour out the chicken nuggets, rinse with clean water and control the water for later.
4. Start cooking below
Pour the small ingredients such as green onion and ginger into the pot, then grab a small handful of dried peppers, turn on the low heat and stir-fry for about 1 minute, stir-fry the spicy taste of the ingredients, and pay attention to observing the color of the spices to avoid stir-frying paste when frying.
Add 5 grams of oyster sauce to freshen, stir-fry the oyster sauce, pour the chicken nuggets that have controlled the moisture into the pot and stir-fry for a while, after seeing the chicken nuggets bubbling in oil, add 3 grams of old soy sauce to the base color, steamed fish sauce 10 grams, and fry the color evenly.
Then add 3 grams of chicken powder, 2 grams of salt, pour a little cooking wine to stir-fry evenly, pour the right amount of water from the side of the pot, the amount of water should not exceed the chicken nuggets, turn the heat to bring the soup to a boil.
After the soup is boiled, put the chicken nuggets in a casserole dish, pour in the prepared fungus, bring to a boil on high heat, turn the heat down and simmer for 30 minutes, and simmer the chicken nuggets to taste.
After 30 minutes, let's take a look at it again, the chicken nuggets have been stewed to the bone, very smooth and tender, the soup is also full of flavor, this time put the green and red peppers into it to continue to stew for 3 minutes, after the green and red peppers are broken, turn off the heat, pour in a little sesame sesame oil, stir well and then you can eat on the table.
Well, a tender and delicious casserole chicken is ready.
Technical highlights:
1. The lymph on the chicken neck must be removed to avoid residual bacteria.
2. When blanching chicken nuggets, it must be cooled underwater to fully remove blood and water and achieve the effect of de-fishing.
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