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Every time I look at the black chicken, there is always an illusion that this thing is black, it must be very complementary! Of course, the nutritional value of black chicken is indeed much higher than that of broiler chicken, and there are some medicinal values, usually stewed soup and very warm,but today we have made a red stew lamb, not very want to stew soup, want to stew to the end, so we continue to make a red stewed black chicken.
Nutritious ingredients should avoid nutrient loss when processing, so whether it is stewed soup or red stewed, it is best not to blanch water, but black chicken is heavier than other broiler chicken fishy, so we have to use different methods to fishy.
1. First prepare a washed black chicken
Remove the chicken butt and toes, then chop into evenly packed pieces and place in a basin.
Next, it is necessary to wash it several times to remove the blood water.
Add an appropriate amount of water and a little salt, use the characteristics of salt to repeatedly grasp and wash out the blood in the chicken nuggets, about 3 to 5 times, wash it thoroughly, and then fish out and squeeze out the water for later.
Prepare the excipients. Pat a handful of garlic with the back of a knife, cut ginger into slices, cut a white green onion into pieces in the same pot, add 3 star anise, 1 piece of galangal, a few fragrant leaves, a section of cinnamon, and a small handful of peppercorns to set aside.
Prepare a few shiitake mushrooms and cut them into small pieces, shiitake mushrooms can replace MSG and chicken essence to add natural umami flavor to the dishes.
One green pepper is cut into hob pieces, one slice of red pepper is cut into triangular pieces for color matching, and one peeled potato is cut into small pieces.
2. Start cooking after all the ingredients are ready
Heat the pan, add cool oil to prevent sticking to the pan, pour in the prepared spices, turn on low heat and stir-fry slowly to bring out the aroma, pour the chicken nuggets into the pot, keep the medium heat and sauté for about 3 minutes, simmer the fat in the chicken nuggets. After stir-frying the chicken nuggets, add 10 grams of watercress sauce, stir-fry the watercress sauce until fragrant and colored, pour 10 grams of cooking wine from the side of the pot to remove the fish, and stir-fry evenly.
Then add an appropriate amount of water without chicken nuggets, add 3 grams of salt, 2 grams of pepper, and then add two pieces of rock sugar to freshen.
Bring the broth to a boil over high heat, pour in the chopped shiitake mushrooms, cover the pot and reduce heat to simmer for 20 minutes.
After 20 minutes put in the potato pieces, cover the pot and simmer for 5 minutes to stew the potatoes, after five minutes the potatoes and chicken nuggets have absorbed the soup into the flavor, pour the cut green and red pepper into the pot, add 10 grams of soy sauce, turn the heat and stir-fry for about 1 minute, the green and red peppers are broken, and the soup can be put out of the pot after the soup is thick.
Ah Fei had something to say:
1. The black chicken is not blanched, so when cleaning, it is necessary to soak and rinse many times, and wash the blood water to remove the fishy smell.
2. When stir-frying watercress sauce, be sure to stir-fry the red oil so that the soup is rosy enough.
3. Pay attention to the timing of putting potatoes and green and red peppers, and then put potatoes in the last 5 minutes before leaving the pot, so as not to stew the potatoes too badly, and put the green and red peppers when they come out of the pot, so as not to stew only the outer skin.
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