Hello everyone! I am Xiao Bin, today to share with you a super delicious home cooking perilla stewed chicken recipe.
Chicken meat has a high protein content and rich nutritional value. Loved by the public, it is an indispensable dish every New Year's Festival. Compared with the north, Cantonese people prefer to eat chicken. Moreover, Cantonese people cook chicken in a light way. For example, the famous Guangdong white cut chicken, soy sauce chicken, ginger and onion chicken and so on. Now I would like to share with you a simple perilla stewed chicken, the meat is delicious and tender.
Ingredients: 1/2 chicken, 30 grams of perilla, 1 piece of ginger, 1 green onion, soy sauce, oyster sauce, soy sauce, sugar, chicken powder, cooking wine, salt, oil, starch
method:
In the first step, peel and slice the ginger, cut the green onion into sections, wash and wash and cut into sections.
In the second step, the chicken is cleaned, chopped into pieces, and then added to the appropriate amount of cooking wine and marinated for 10 minutes.
In the third step, heat the pot and put the appropriate amount of slippery pan into the ginger slices and green onion white and stir-fry, add the chicken and fry until slightly yellow, and then fry the dry water to burst the aroma.
In the fourth step, add a spoonful of soy sauce and oyster sauce to stir-fry the aroma, pour in the appropriate amount of cooking wine and continue to stir-fry the aroma.
Step 5: Bring to a boil with an appropriate amount of water, add a spoonful of salt and sugar, a small amount of chicken essence powder, cover and simmer for 3 minutes.
In the sixth step, add perilla and continue simmering for 1 minute, then add a small amount of dark soy sauce, drizzle a little thin starch and stir-fry evenly, sprinkle with green onions and get out of the pot.
Technical Summary:
1, when chopping chicken, cut a knife, otherwise there will be a lot of minced meat when frying.
2, the chicken is fried first and then fried, the taste is more fragrant, when the chicken is stewed, it should be simmered quickly on high heat.
3, perilla do not put too early, otherwise the fragrance will slowly evaporate.
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