Red Simmered Eight Treasure Chicken is not only well-selected, but also exquisitely made. It combines the traditional method of red simmering and frying, first fried and then simmered, which fully reflects the characteristics of Hunan cuisine that is longer than seasoning. The color of the dish is bright red, the body is plump, the raw materials are rich, the flavor is integrated, the mellow is rich, the oil is moist and delicious, and it is a traditional famous dish of the Han people in Hunan.
Everyone loves to eat this chicken, chicken thighs, wings, chicken breasts, all of which are good ingredients for making food. Chicken contains vitaminS, E, etc., the content of protein is higher, the variety is many, and the digestibility is high, it is easy to be absorbed and utilized by the human body, and it has the effect of enhancing physical strength and strengthening the body. Eating it often is very beneficial to people.
Like to eat chicken how can be less, red simmered eight treasure chicken it is bright red color, the taste is very mellow, delicious and delicious. The taste is very delicious, and the simple chicken with simple ingredients makes it delicious.
Ingredients to be prepared: hen, winter shoots, lotus seeds, fatty meat, barley, ham, dried shrimp, shiitake mushrooms, starch, green onions, rice wine, soy sauce, sugar, monosodium glutamate, rice wine, pepper, sesame oil, salt, lard, spring onion, ginger,
【Start production】
The first step is to prepare the above ingredients and spices, wash the bought hen, remove the parts that cannot be eaten, and a little bone inside. During the process, the chicken skin should be kept intact.
The second step, after cleaning the shiitake mushrooms, remove the stalk and spare, wash the prepared golden hook, and soak the hair with water. Cut the prepared fatty meat, winter shoots and ham into cubes and set aside;
The third step, the shrimp and rice are washed again, the green onion is cut from it, then cut into segments and set aside, the chives and ginger are cleaned, and then pat with the back of a knife to set aside.
Shrimp skin, fresh shrimp skin, dried shrimp, nutritious and delicious, boiled porridge plus it, soup plus it, stir-fry can also add it, delicious and fragrant, very umami taste. Interested friends can directly click the link below to buy.
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Step 4: Wash and heat the wok, add lard to the pot, burn to 60% heat, add fatty meat, winter shoots, golden hooks, ham, shiitake mushrooms, and sauté to bring out the aroma. Continue to add rice wine, soy sauce and salt to taste;
Step 5: Then add white lotus, rice, monosodium glutamate and pepper to the pot, stir well, make a filling and set aside, and put the fried filling into the chicken's stomach. Sew the opening with needle and thread, wipe off the moisture, and spread the sweet wine juice evenly. Stir-fry and add cooked lard to the pan;
Step 6: Heat the lard, add the chicken, fry the chicken red, and then put a bamboo grate in a casserole dish. Add the fried chicken, soy sauce, rice wine, sugar, green onion, ginger and water. After closing the lid, bring to a boil over the heat. Skim off the foam on the surface, move to a small fire, and continue simmering for about 2 hours;
Step 7: Cook the lard in a pot, heat the green onion and salt, stir-fry and put it on the plate. Place the simmered chicken on a plate with green onions on either side. After boiling the original juice before simmering, add the appropriate amount of starch and water to outline the sauce, sprinkle with pepper and sesame oil, and pour over the chicken;
Such a fragrant chicken is out of the pot, delicious and fragrant, like to try it, the taste is good.