Cooking Steps

[Beijing] braised chicken

[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
Auxiliary Ingredients
-- Cooking Steps --
[Beijing] braised chicken
Step 1 . Wash the drumsticks, soak for about 20 minutes, and cut into pieces about 4 cm in size.
[Beijing] braised chicken
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.
[Beijing] braised chicken
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)
[Beijing] braised chicken
Step 4 . Boil the water in the pot, add the chicken cubes into the water and control to dry.
[Beijing] braised chicken
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.
[Beijing] braised chicken
Step 6 . Add scallion and ginger slices to saute until fragrant.
[Beijing] braised chicken
Step 7 . Add chicken and stir fry.
[Beijing] braised chicken
Step 8 . Add mushrooms and stir fry.
[Beijing] braised chicken
Step 9 . Add the seasoned juice and stir fry well.
[Beijing] braised chicken
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.
[Beijing] braised chicken
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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