The chicken is firm and not burnt

When making chicken, the problem we care about most is that the chicken becomes firewood. Let's tell you a method today. Will you fry the chicken first when you cook the chicken? I believe that the answer to this question will definitely be answered, of course, otherwise, what should I do, but I will ask another question, do you usually use cold water to cool the chicken quickly after blanching it? This is a little trick I want to tell everyone today. After blanching the chicken and letting it cool quickly, we can make the chicken more firm and chewy. Not much to say, let's take a look.

 Chicken and Fish Balls Pot

[Ingredients needed]

1 local chicken, an appropriate amount of fish balls, 1 tablespoon of bean paste, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, chicken nuggets in rock sugar, 1 handful of pepper, One aniseed, an appropriate amount of bay leaves, green onion, ginger, and garlic. (No spices can be omitted)

[Cooking steps]:

1. Let's clean the surface of the chicken first. We soak the bleeding water with clean water, and then we cut the chicken into small pieces and save it for later use.

2. Add an appropriate amount of water to the pot, add a spoonful of cooking wine to the water to remove the fishy, ​​add an appropriate amount of green onion and ginger to the pot. Our chicken should be cooked under cold water. After we boil it on high fire, it will be fine for about ten minutes. Skim the foam. Then we have to put the blanched chicken nuggets in cold water to quickly cool down so that the chicken nuggets can keep the meat tight.

3. Heat the pan with cold oil. When the oil is 40% hot, we add a proper amount of pepper and fry it in the pan to create a fragrance.

4. We stir-fry the cooled chicken nuggets in the pot. We add a spoonful of cooking wine to the pot to remove the smell, two spoons of light soy sauce to increase flavor, one spoon of oyster sauce to increase freshness, and one spoon of old soy sauce to increase color. We stir fry evenly.

5. Then we add an appropriate amount of green onion, ginger, and chili to the pot. If you don't like chili, you can omit it, but add a little bit of flavor. We then add a tablespoon of bean paste and stir fry to get the flavor.

6. Then add the water that has not had the chicken nuggets, we add a proper amount of rock sugar to the pot to increase the flavor and freshness, and then we cover the lid and simmer on medium-low heat for about 40 minutes.

7. We add fish balls and shiitake mushrooms, the side dishes can be adjusted by ourselves, there is no fixed demand. Add the right amount of salt and collect the juice over high heat.

8. In this way, our chicken is firm and does not send firewood, the fish balls are delicious, and the chicken and fish balls with rich sauce can be cooked.

[Cooking Summary]

1. We can also use ordinary chicken without local chicken.

2. The chicken is not fired except for time, that is, after we blanch the water, we must put it in cold water to cool down.