Yellow chicken
By VicentaLakin
Today, the yellow chicken rice restaurant on the street is everywhere and there is not much that really tastes. It's not bad cooking, it's bad material. Think about it. Who's gonna make you a bowl of yellow chickens with a nice, nice, fat, fat three chickens? It's really simple to call a yellow snail, which is to fry a chicken and then fire it. The process of frying the chicken to the yellow so that the fat chicken oil can be fryed out, the chicken will be more fragrance, and the chicken will be fertilized with chicken oil in the second. So it's a good choice to have a fat chicken that goes around. Another feature of yellow chicken is the combination of mussels, mushrooms and swirling, which not only tastes more beautifully, but also cooperatively and nutritionally balanced. The combination approach is simple and can be described as a home-based and nutritious chicken cooking method. So if you want to eat chicken, you don't have to go to the streets and do it at home
Recipe Recommendations
- Fresh Sanhuang Chicken half a
- ginger slices 5 or 6 tablets
- cooking wine 1 tablespoon
- spiced powder 1 teaspoon
- salt 1/2 teaspoon
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- Water-grown winter bamboo shoots 100g
- dried mushrooms 10 flowers
- fungus 10g
- green pepper one
- red pepper one
- chives 1 piece
- dried red pepper 5 or 6
- garlic 2 cloves
- rock sugar 1 teaspoon
- soy sauce 1/2 teaspoon
- Mushroom water appropriate amount
- edible oil 2 tablespoons
- slightly spicy
- burn
- half an hour
- simple
Steps for Yellow chicken
1
(b) An early bubble of mushrooms
2
(b) Early foil bubbles
3
The winter slices wash the water and smell it
4
(a) Chicken is cut into walnuts, pre-empted and immersed, and water is changed several times in the middle to clean
5
(b) The use of disinfected tea towels or kitchen paper to drain water from the fried chicken
6
Adding 5 or 6 ginger chips, 1 large spoon of wine, 1 small spoon of chalk, 1 small spoon of salt, 1 large spoon of salt, 1 large spoon of platinum oil, and pickled for more than 20 minutes
7
(b) The availability of dry-dry water for winter blocks; the availability of corrosive silk for mushrooms; the cleanness of wood ear washing into small pieces; the availability of onion slashing; the availability of residual garlic; the cleanness of dry red peppers; the availability of red peppers at this time, if so; and the clarification of impurities by the water of mushrooms
8
Boiling of mushroom water or heating of microwave ovens to near boiling, standby。
9
(a) Oil in the pot, hot and cold, with chicken pieces and all the pickles, slowly boiled to chicken oil, and yellow on the surface, so as to be available
10
(b) The original pot is acoustic paste and dry chili, up to the date red
11
(a) Go down to wood, mushrooms, twirling, turning the fire, evening the fire
12
Down into chicken, even with fire
13
Add ice cream and old smoke, evenly folded
14
(b) Add warmed mushroom water without chicken; if there is a shortage of mushroom water, a little more open water can be added; and the fire boils and turns into a small fire, covers the top of the pot until the chicken is ripe, checks in the middle and flips
15
Add a proper amount of salt to the sorbent and turn to the fire for juice
16
You get thick soup, you add onions and peppers, you evenly boil, you turn off the fire, you can。Yellow chicken Make Tips
1. Cooking tip: Prepare all your ingredients and seasonings beforehand. This will make the cooking process smooth and effortless.
2. The green and red bell peppers at the end are optional. Add more if you like them, or leave them out if you don't.
3. This dish has a mild spiciness. If you prefer it spicier, add more dried chili peppers and break them open while stir-frying.
4. You can control how much you reduce the sauce at the end. For a saucier dish, reduce it less. For a thicker sauce, reduce it more. There's no strict rule.
5. Don't forget to cook some rice.