Family legend braised chicken
By ReyesKuphal
What is unique about this dish: The fried chicken nuggets wrapped in egg liquid have a special taste. It is an indispensable New Year's Eve dish in our family during the Chinese New Year. I have eaten a lot of braised chicken, but I have never seen this method before. This is a method passed down in my family.
Recipe Recommendations
- sanhuang chicken a
- mushrooms 50 grams
- eggs two
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine 50 grams
- Weijixian soy sauce 40 grams
- sugar 10 grams
- sweet sauce 10 grams
- salt 1 grams
- peanut oil 500 grams
Steps for Family legend braised chicken
1
Wash the mushrooms, squeeze out the water, remove the stalks, and slice them; beat the eggs; wash the chicken, drain it, chop it into pieces, and marinate it with 10 grams of soy sauce for ten minutes.
2
Put the pan on fire, add peanut oil and heat until 70% hot, add the chicken nuggets with egg liquid, fry until golden yellow, pour in a colander to drain the oil.
3
Place the pan on fire, leave a little oil, add sugar and fried chicken nuggets and stir-fry for a while.
4
Then add soy sauce, cooking wine, sweet flour paste, onions, ginger, and minced garlic, simmer slightly, pour into a casserole, add chicken clear soup, bring to a boil, skim off the foam, and then simmer over low heat until crisp; Place the casserole on low heat, add the fragrant shavings, and simmer for about 15 minutes.Family legend braised chicken Make Tips
PS: Shiitake mushrooms play a definitive role in enhancing the flavor of this dish, so absolutely do not omit them! After stir-frying the chicken until it changes color, the dish needs to be stewed to allow the flavors to soak in, so do not cut the chicken into pieces that are too small to prevent it from falling apart. You also do not need to choose a tender variety like the Three-Yellow chicken; instead, use a slightly fattier hen or a native/free-range chicken, or simply buy chicken legs. In short, the longer you stew it, the more fragrant the chicken becomes and the more savory the broth gets—that is what makes it the most delicious.