How to make casserole chicken

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  1

  Chop the chicken into pieces, add 1 tablespoon of light soy sauce, 1/4 teaspoon of refined salt, 1/4 teaspoon of sugar, 1/3 teaspoon of pepper, and 1 tablespoon of high-strength wine , pickle and marinate evenly;

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  2

  Cut the white and green scallions into sections separately, cut the coriander stems and leaves into sections, slice the garlic, ginger and onions, and cut the peppers into rings;

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  3

  After putting the pot on the stove, add base oil, turn up the heat, pour in the chicken pieces, and stir-fry until the water is dry;

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  4

  Add 1 tablespoon of light soy sauce and 2 tablespoons of dark soy sauce, and stir evenly;

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  5

  Move the chicken pieces to one side, leaving the other side empty, add ginger slices, chili peppers, green onions, garlic, coriander stalks and 1/2 of the coriander leaves;

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  6

  Saute until fragrant and stir-fry with chicken pieces until the chicken pieces are fragrant;

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  7

  At this time, you can clearly see that the chicken fat that burst out has become a squeaking state. This is what the Cantonese call a squeaking sound;

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  8

  Pour 1 tablespoon of high-strength wine along the edge of the pot, add the remaining coriander flavor, stir for a few times, then turn off the heat and remove from the stove for consumption. Enjoy!

Tips

1. Ginger chicken is inseparable from coriander, ginger and onions. It is recommended to use shallots, coriander stems and leaves separately, and use coriander stems to stir-fry;
2. The best high-quality wine to pour on the side of the pot when the dish is served is high-quality white wine, such as sorghum wine and high-quality rice wine. Of course, Xifeng, Wuliangye and Maotai are not different. Enjoy it at home, and the amount is not much anyway;
3. How to place the casserole after the dishes are ready? There are several methods. Some put a dry cloth on the bottom of the pot, sometimes put it on a sparse-hole bamboo to heat it. You can also use two chopsticks. Some chefs will recommend spreading a handful of coarse casserole. Put the salt on the chopping board and then put the clay pot, so that the coarse salt particles can push up the bottom of the pot to prevent the bottom of the hot pot from coming into contact with the cold surface of the pot, causing the bottom of the pot to burst when it is cold and hot;
4. The ladles, spoons and measuring cups used by the author in any food blog posts such as cooking and baking are all international measuring instruments and are not the spoons and cups we usually use to mix drinks and hold food at home or in restaurants. Please note that.