[Beijing] braised chicken-You Are Foodie

By Julie
13

[Beijing] braised chicken

As the Spring Festival approaches, the big dishes must be prepared. Chicken, duck and fish should be complete. Next year is the year of chicken. Let's make chicken first. Today I made a braised chicken leg. Loved by his family, he commented on this dish and gave oral praise. The meat is fresh and tender. The soup tastes right. It is necessary for meals and the first choice for festivals!

Main Ingredients

ginger appropriate amount
Oyster sauce 2 scoops
Light soy sauce 4 scoops
scallion A moderate amount of
Carrot 1
Big Chicken Leg 2

Auxiliary Ingredients

Step 1 . Wash the drumsticks, soak for about 20 minutes, and cut into pieces about 4 cm in size.

Step 2 . Prepare side dishes. Wash and slice the persimmon pepper and carrot, slice the ginger, and cut the green onion into sections. Peel and slice mushrooms.

Step 3 . Mix the juice. In a bowl, add 4 tablespoons of raw soy sauce, 2 tablespoons of old soy sauce, 2 tablespoons of oyster sauce, 1g of salt, and some water. (I use the spoon in the picture)

Step 4 . Boil the water in the pot, add the chicken cubes into the water and control to dry.

Step 5 . Put oil in the pot, reduce the heat, and add rock sugar (rock sugar is best to use crushed rock sugar, which is easy to melt) to fry the sugar color. Until the rock sugar melts and turns dark brown, do not fire too much.

Step 6 . Add scallion and ginger slices to saute until fragrant.

Step 7 . Add chicken and stir fry.

Step 8 . Add mushrooms and stir fry.

Step 9 . Add the seasoned juice and stir fry well.

Step 10 . Add fresh water that has not been used for chicken, bring to a boil over high heat, and simmer over medium low heat.

Step 11 . When less than half of the soup is left, add carrots and bell pepper and stir fry. Out of the pot.

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