Today to share with you a home-cooked dish "flavor large plate chicken" home-cooked method, ingredients and spices are very ordinary, the production process is also very simple, tender meat soup beauty, after eating can also mix noodles, super enjoyable, there are likes to learn quickly.
Ingredients: Three yellow chickens
Side dishes: corn, sichuan flour, potatoes
Accessories: green onion, ginger, star anise, pepper 'dried chili pepper, fragrant leaf, white root
Seasoning: salt, cooking wine, rock sugar, sugar, soy sauce
【Flavored large plate of chicken】—— Fresh meat soup
1. Let's start preparing the ingredients
Prepare three yellow chickens, remove the lymph on the chicken neck, chicken butt and chicken toes should also be removed, the chicken meat is chopped into even small pieces, the fat can be left separately for simmering chicken fat, so that the fried large plate of chicken is more fragrant.
After chopping, rinse with water for a while, wash the blood on it, and then put the chicken nuggets in water for another 20 minutes, fully soak the blood stains inside to reduce the fishy smell, make this kind of large plate of chicken is best not to blanch water, it is easy to boil the chicken fat and lose it, and the flavor of the dish is insufficient.
2. Let's start preparing the side dishes
Prepare a sprig of corn and cut into small pieces.
Prepare a packet of Sichuan flour, soak until soft and cut from the middle.
Prepare two potatoes, wash and scrape off the outer skin, cut into even hob pieces, and soak the cut potatoes in water to avoid oxidation and blackening.
3. Start preparing the excipients below
Prepare a piece of ginger, cut into thin slices and put it in the basin, grab two star anise, a small handful of peppers, a handful of dried peppers, a few fragrant leaves, and a few slices of white root to set aside.
Prepare two green onions, cut into sections and set aside.
4. Marinate the chicken nuggets below
At this time, the chicken nuggets are almost soaked, wash it again and squeeze out the water on it, add a spoonful of salt, pour a little cooking wine to fishy, grab and mix evenly and marinate for a while to give the chicken a taste.
5. Start cooking below
Burn the oil in the pot, after fully sliding the pot, pour out the hot oil to leave a little bottom oil, put the grease into the pot and sauté the chicken fat, sauté the oil into a golden brown when the oil residue is fished out, turn the heat down, put in a few rock sugar, half a spoonful of white sugar, stir-fry until the sugar is all melted, stir constantly, and boil the sugar juice to a reddish brown color.
Drain the chicken nuggets into the pot, stir-fry the chicken nuggets evenly, add ginger slices, peppers, peppers and other spices to continue stir-frying, stir-fry the spices, fry the water in the chicken nuggets, stir-fry for about 10 minutes, stir-fry the chicken nuggets until 7 mature, pour in potatoes and corn and stir-fry a few times.
Chicken nuggets should be simmered, simmered and then stewed, and the finished product will be more fragrant.
Add 5 grams of soy sauce to the color, fry the color evenly, pour in the cooking wine to remove the fish, pour the right amount of water from the side of the pot without passing the chicken nuggets, add 3 grams of salt, bring the soup to a boil over high heat, beat the foam in the pot, cover the pot and reduce the heat to simmer for 6 minutes, stew the chicken nuggets and potatoes to simmer until flavor.
After 6 minutes, we use a spoon to press the potatoes can be easily crushed, indicating that it has been stewed, turn the heat to collect the juice, during the period to often turn over the chicken nuggets to avoid the paste, when the soup is very rich, add 2 spoons of chicken powder, put in the Sichuan powder and green onion, stir-fry for 1 minute after turning off the heat.
Spread the chicken nuggets flat, use the remaining temperature to simmer the green onions and Sichuan noodles, so that the aroma of the shallots and the chicken nuggets are fully integrated, and sprinkle a little white sesame seeds after the pot is out of the pan, and the delicious taste is ready.
The shallots should be put last and simmered at the remaining temperature to avoid loss of aroma.
Well, a spicy and fragrant dish of flavored chicken is ready.