How to Braise Chicken Without Fishy Taste? Chef Shares Techniques to Master at Home
In our daily lives, we always encounter various delicacies, such as chicken, duck, fish, and meat, which cover almost all common ingredients and techniques, including steaming, stir-frying, and deep-frying. Especially chicken, it's an indispensable ingredient in our lives, and its main methods are braising and soup-making. A particularly famous dish is the small chicken with mushrooms, which not only looks beautiful but also has a very pungent aroma when it's out of the pot, making people want to drool at the smell.
At this time, there must be someone curious, since small chicken with mushrooms is so delicious, how to make it? In fact, small chicken with mushrooms is just a braised dish. The overall method is very simple, mainly focused on stewing. When cooking, we should not stew the chicken too soft, just a little chewy, so that the chicken in our mouth will have a chewy texture.
Now, let's not say more, today I will share the specific steps and details of small chicken with mushrooms, I will express it in the simplest and most understandable language, let everyone understand and understand, everyone's little buddies, let's take a look together.
Preparation
Main ingredients: Three Yellow Chicken one
Accessories: Dried fragrant mushrooms a handful, ginger scallion appropriate, dried chili ten roots, eight corners three, soy sauce three drops, Oyster Sauce five grams, Dong Gu Yi Pin Xian five grams, chicken powder flavor essence five grams
Steps for Small Chicken with Mushrooms
Step 1,First, wash the Three Yellow Chicken clean (you can also use or red-braised chicken, which will make the chicken meat smell more fragrant), cut it into uniform pieces (about the size of the tip of your thumb, the best), put it in water to soak for an hour (the purpose of soaking is to remove blood and fishy smell)
Step 2,Next, soak the dried fragrant mushrooms in advance (it's best to soak them overnight, so the mushrooms will be more chewy), then slice ginger, chop green onions into segments (the bottom layer also needs to be cut to look better, which increases the appetite), and put them in a plate for later use
Step 3,Turn on the stove and ignite. Add water to the pot. Cold water is added to the freshly cut chicken pieces (adding cold water can better remove blood in the chicken pieces), at the same time add ginger slices, cooking wine and peppercorns to dispel fishy smell, boil once and cook for three minutes, then fish it out and wash it with water
Step 4,Clean the pot, put in a little salad oil and heat it up, then put the chicken pieces that have been blanched in the pot, and sear the chicken pieces in the pot until they change color (this process takes about one minute), at this time, you can also smell the aroma of the chicken pieces
Step 5,Finally, add green onions, ginger, dried chili, eight corners, garlic, cooking wine, light soy sauce, white sugar, oyster sauce, and other seasonings, season well, then stir-fry evenly, then add water to cover the ingredients (the water just covers the chicken), boil over high heat and then simmer over medium heat for three minutes, then add the soaked fragrant mushrooms to continue simmering for ten minutes (at this time, the chicken pieces are already cooked through), turn the heat to low to tighten the soup and cook until it's out of the pot and plated.
