Braised chicken in casserole
My mother-in-law brought me two native chickens from the farm. They taste really good. Although they are small, they have completely two tastes compared with the chicken urged by the feed. Even the color of the chicken skin is yellow. Such natural ingredients are very precious to us. For the first time, I tried to make braised pork in casserole, and the taste remained very good.
Step 1 . Chop the chicken into pieces and rinse it with water repeatedly
Step 2 . Boil water in the pot, put some cooking wine and ginger juice, pour chicken into it, scald it with bleeding water, and then rinse it with water
Step 3 . Heat up a little oil in the wok, pour in rock sugar and boil the sugar color
Step 4 . After boiling the sugar color, pour in chicken and a proper amount of soy sauce and stir fry evenly
Step 5 . Fill the pot with an appropriate amount of water, no more than chicken, add scallion, star anise and cinnamon, and bring to a boil over high heat
Step 6 . Move the chicken into the casserole, bring it to a boil again over high heat, turn it down, and add salt and chicken powder after 40 minutes
Step 7 . After the soup becomes little and thick, don't stop turning the shovel to avoid pasting the bottom. Turn off the fire after the chicken becomes red and shiny and there is no soup
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