Braised chicken in casserole-You Are Foodie

By Blithe
50

Braised chicken in casserole

My mother-in-law brought me two native chickens from the farm. They taste really good. Although they are small, they have completely two tastes compared with the chicken urged by the feed. Even the color of the chicken skin is yellow. Such natural ingredients are very precious to us. For the first time, I tried to make braised pork in casserole, and the taste remained very good.

Main Ingredients

free range chicken 1

Auxiliary Ingredients

Old smoke appropriate amount
Ginger juice appropriate amount
Cooking wine appropriate amount
Chicken powder appropriate amount
Rock sugar appropriate amount
salt A moderate amount of
chinese cinnamon 2 pcs
Star anise 3
Scallion segment 3 PCS
vegetable oil appropriate amount

Step 1 . Chop the chicken into pieces and rinse it with water repeatedly

Step 2 . Boil water in the pot, put some cooking wine and ginger juice, pour chicken into it, scald it with bleeding water, and then rinse it with water

Step 3 . Heat up a little oil in the wok, pour in rock sugar and boil the sugar color

Step 4 . After boiling the sugar color, pour in chicken and a proper amount of soy sauce and stir fry evenly

Step 5 . Fill the pot with an appropriate amount of water, no more than chicken, add scallion, star anise and cinnamon, and bring to a boil over high heat

Step 6 . Move the chicken into the casserole, bring it to a boil again over high heat, turn it down, and add salt and chicken powder after 40 minutes

Step 7 . After the soup becomes little and thick, don't stop turning the shovel to avoid pasting the bottom. Turn off the fire after the chicken becomes red and shiny and there is no soup

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