Delicious every day, Yellow stew chicken (traditional edition) practice, how to do delicious

Yellow stew chicken is a tradition in Lu Cai the name eats, having nearly hundred years history. "Yellow stew chicken " get a name with cooking ability law and colour and lustre at first. Yellow stew is a kind of traditional ability method in Lu Cai, flavor to undertake with soy or candy color mix colors, the colour and lustre that become dish is golden and bright, flavour alcohol sweet delicacy is thick. Yellow stew chicken cannot leave Xianggu mushroom: Not only the bring out the best in each other on flavour, it is more on nutrition. According to " detailed outline of a book on Chinese medicine " account chicken has be good at the effect with lienal wet dispel, xianggu mushroom can fill greatly vigour. Wet platoon of both and tie-in dispel is poisonous, preserve one's health delicious!

With makings

Lute leg	4
Xianggu mushroom	6
Green pepper	Half
Aniseed (anise)	2
Ginger	Section
Soy	Right amount
Cooking wine	2 spoon
Soya bean sauce	1 big spoon
Oyster sauce	Right amount
White sugar	Right amount
Gallinaceous essence	A few

Yellow stew chicken (traditional edition) practice

Feed material processing: Immerse lute leg ahead of schedule purify blood water, next chop becomes chunk; Jiang Qie is big; Xianggu mushroom cuts chunk to reserve.
Souse: Take a serving dish, soy, cooking wine is added on drumstick piece, break up mix even souse 5 minutes can.
Stir-fry before stewing fries: Heat up boiler cool oil, 2 anise stir-fry before stewing is entered below sweet, the chicken with issue souse good next piece conflagration stir-fry before stewing is fried,
Have a pot additionally, enter the grease of a few chicken, jiang Pian, Xianggu mushroom is entered below summary stir-fry before stewing. Issue sauce of soya bean of 1 big spoon to fry next oyster sauce, cooking wine is joined after frying fragrance giving sauce to fully.
Good decoct chicken piece in leaving boiler, mix divide evenly, be joined next and feed Cai Qiping's clear water, add essence of a few chicken, white sugar to flavor simply.
Wait for soup juice boil, make down fire builds stew 20 minutes, join green pepper piece to mix finally divide evenly, wait for green pepper piece to become angry slightly can give boiler.
Finish

Small stick person

The white sugar that 1. adds wants right amount, it is to carry delicacy to go here raw meat or fish is not to have a sweet taste.
2.High temperature stir-fry before stewing fries: High temperature can go already raw meat or fish, return at the same time can fast chain the juice of chicken. Especially, anise and chicken a stir-fry before stewing is fried, can promote the flesh fragrance.
3.This dish does not need to add salt, sauce of soy, soya bean and oyster sauce have certain saline taste.
There is certain oil in 4. chicken skin, want to eat relaxedly to remember wanting little cheer.

2020-04-26