Stewed chicken with ginger sauce
By TeaganCassin
If you don't have brine, you can buy Li Kum Kee's brine juice and add water to make it. Use medium heat when thickening to prevent the soup from getting stuck in the pan. The amount of soup should be determined according to the amount of raw materials, so that each piece of chicken can be hung into the juice. When chopping pieces, it is best to use a large knife used to cut bones, otherwise the tender chicken will easily break and affect the shape.
Recipe Recommendations
- medium spice
- halogen
- half an hour
- senior
Steps for Stewed chicken with ginger sauce
1
Wash the chicken, blanch it in boiling water, remove it, and wash it again.
2
Use another pot to put the brine, put the chicken in the brine until 80% cooked, and then pick up.
3
Take three-fifths of the ginger and spring onions, roll them into shredded ginger and cut them into chopped green onions; beat them with two-fifths of the ginger and cut the spring onions into long sections.
4
Place the beaten ginger and spring onions into the bottom of the plate.
5
Roll the stewed chicken into pieces, add fresh soup, cooking wine and soy sauce, mix well, place it on a plate with onions and ginger, and add to the pan and steam it.
6
Raise the frying pan and put the oil in it, stir-fry the ginger and pickled peppers over low heat until fragrant.
7
Pour the original juice from the steaming plate into the pan, add vinegar and chicken powder to boil; change to medium heat, add water starch, and stand for three seconds until cooked.
8
Add chopped green onion, turn off the heat and push evenly.
9
Pour the ginger sauce on the chicken and serve.