Chinese Food Leaning - Chicken Braised with Brown Sauce

Chicken Braised with Brown Sauce

Chicken Braised with Brown Sauce, Chinese name is Huang Men Chicken, also called rich sauce chicken pot, belongs to ShanDong style of home-cooked dishes, originated in JiNan city, ShanDong Province.

The main ingredients are chicken leg meat, with green pepper, potatoes, mushrooms and other braised, delicious taste, with the characteristics of fresh and tender meat.

MATERIAL

Sauce Material

Step 1: Pour all the sauce materials used above together and stir well.

Step 2: Dried mushrooms soak in warm water for 30 minutes, then slicing, set aside with dried chilies, chopped scallions and ginger slices.

Step 3: Wash the chicken and put it in cold water. Blanch it with a section scallion, two slices of ginger and some cooking wine. Put some oil in the wok, heat up two illicium verum, then fry the chicken until it changes color, then add the prepared chopped scallions, ginger slices and shiitake mushrooms into the wok and stir fry, stir evenly and add the prepared sauce.

Step 4: When boiling, transfer to the pressure cooker, adding more water if not enough, until the water is over the chicken, the pressure cooker cook for 10-15 minutes.

Step 5: Cut the prepared fresh green pepper into segments.

Step 6: When the pressure cooker time is up, transfer it to a casserole dish, then sprinkle the green pepper segments on top, place the casserole over high heat and bring to a quick boil. After boiling for about a minute, turn off the heat and enjoy.