Golden Beer Chicken
There is a special fragrance, the color is golden and red, which is very tempting. It has the aroma of beer and the strong aroma of sauce. It tastes refreshing but not greasy. The chicken is fragrant and smooth, the wine is rich, and the tofu bamboo is also delicious, strong and delicious.
Recipe Recommendations
- Cao chicken a
- Yuba appropriate amount
- dried chili appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- beer appropriate amount
- liquor appropriate amount
- spiced powder appropriate amount
- MSG appropriate amount
- white sugar appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Golden Beer Chicken
1
Cut the chicken into slices.
2
Soak the tofu bamboo until soft, soak in cold water.
3
Put shredded ginger and pepper in the water, bring to a boil, blanch the chicken, bring to a boil over high heat, add 1 tablespoon of white wine, and then quickly rinse with cold water to wash the chicken and control it to dry for later use.
4
Pour oil into the pan and saute the chicken until golden brown. Pour away all the oil!
5
Add ginger, garlic, dried peppers, and star anise, and stir-fry until fragrant. Pour 1 tablespoon of light soy sauce and half a tablespoon of dark soy sauce along the circle of the pan, add some five-spice powder and white sugar, and stir-fry well.
6
Add the tofu bamboo and stir-fry well.
7
Pour in a bottle of beer (the kind in a glass bottle) without putting in any water. Bring to a boil over high heat, adjust the salt flavor, and simmer over low heat until the beer is dry. The process takes about an hour.
8
Collect the juice over high heat and add some clear oil. Sesame oil is the best. MSG, and then take it out of the pan.Golden Beer Chicken Make Tips
Next words: 1. In this way, you can make beer duck, beer pork ribs, and beer stew fish (the fish must be fried first). 2. The step of frying the chicken until golden brown is very important. Be patient. Only by frying it dry will there be no peculiar smell and the color will be very good! After frying it golden, you must remember to pour out all the excess oil. It is more energy-saving and non-greasy! The fried vegetarian dishes poured out are very delicious. 3. Soak the tofu bamboo in cold or warm water, but don't make it too soft, because the stewing process is even softer. If it is too soft, it will not taste good. 4. When cooking all meat, I prefer to mix soy sauce with soy sauce. If you like a light color, order more light soy sauce, and if you have a dark color, order more dark soy sauce. Easy to grasp. The color is also beautiful. 5. Beer should be in glass bottles, a lot of it, just enough to drown the chicken.