Braised chicken in casserole
The "foreign chicken" in the supermarket is not delicious. It always feels like chewing wood dregs. It is suitable to fry diced chicken or make braised chicken. So I bought a native chicken online. The chicken is really good. Just looking at the butter, I can see that it is "native". When cutting small pieces, I feel that the bone is hard enough to break the blade. I quickly stewed it in a small casserole. It was really a good chicken. After a while, the aroma overflowed. I was looking forward to stewing it and eating it!one Use less small pots for materials and more large ones for materials, leaving room for boiling soup and turning materials;two There is no casserole. You can use ordinary stew, frying pan with cover and pressure cooker;three White jade mushroom can also be replaced with mushroom and other mushrooms that are resistant to cooking and taste fragrant;four Put green red pepper, green garlic, etc. before starting the pot, which can add color and fragrance.
Step 1 . Chop the native chicken into small pieces and blanch it in water; Cut carrots into hobs and white mushrooms into sections.
Step 2 . Heat in a casserole, add a little oil, put scallions, ginger slices, garlic, star anise and pepper into the pot, and stir fry until fragrant.
Step 3 . Put the chicken into the pot, stir fry quickly, and pour a little cooking wine.
Step 4 . Add a bowl of hot water, pour an appropriate amount of soy sauce, sprinkle salt, the water is slightly lower than the chicken, cover the lid, stew over low heat until 9 minutes cooked; If you add water halfway, add hot water.
Step 5 . Put the carrots and white mushroom into the pot, stir carefully, cover and stew until fully cooked.
Step 6 . Out of the pot, fragrant.
Step 7 . Stewed chicken in casserole is delicious, and adults and children like it!
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