Braised chicken recipe Braised chicken recipe Braised chicken technique Andong chicken technical training Korean taste

The origin of Andong Stewed Chicken is very simple and it quickly gained a certain popularity in Korea due to its unique taste. It is good to open a specialty restaurant and Andong Chicken is a good brand. The prosperous business of Andong Chicken franchise stores has attracted the attention of many entrepreneurs. Select high-quality ingredients to create delicious food. Chicken warms the body, replenishes qi, activates blood vessels, and strengthens muscles and bones. It has developed rapidly in the catering industry in recent years. Anton Chicken is made from selected high-quality ingredients and an exclusive secret recipe to create a nutritious and delicious delicious food. The pure Korean taste and secret recipe make the food taste delicious no matter how hard it is. If you want to join Anton Chicken, hurry up and don’t let others get ahead of you.
Preparation method]
First kill the hen, remove the chicken feathers, use dry straw to burn the fine fluff, make an incision next to the chicken's food bag, pull out the food bag, make a cut in the anus of the chicken, take out the internal organs and clean them. clean.
Put the chicken into a soup pot and cook until it is cooked for about 1 minute, take it out and chop off the head, neck and feet for other uses.
Remove all the thick and thin bones from the chicken breasts and legs, separate them and cut them into strips that are centimeters long and centimeters wide along the meat grain.
Peel and wash the ginger slices, cut into centimeter-long and .cm-thick thin strips of red dried chili pepper, then cut into fine pieces. Remove the seeds from the Sichuan peppercorns, smash them into fine pieces, and cut the green onions into 1/2" lengths.
Put the wok on high heat, add cooked lard 80% hot, add chicken strips, shredded ginger, and minced dried chili pepper, stir-fry until the aroma and red oil are released, then add vinegar, Shaoxing wine, refined salt, minced Sichuan peppercorns, and clear soup and bring to a boil over high heat. Turn on low heat and simmer for a few minutes. When the soup is almost dry, add scallions, MSG and thicken with wet starch. Turn to high heat, turn the spoon a few times, pour in sesame oil and put it on a plate.
Special items:
Chuan Chuan Xiang, Qian Li Xiang Huan Chao, Guilin Rice Noodles, Big Bones, Big Plate Chicken, Taiwanese Braised Pork Rice, Braised Chicken Rice, Cross-Bridge Rice Noodles, Dumplings, Beef Soup, Big Pelvis, and Chicken, spicy hot pot, stone pot bibimbap, barbecue bibimbap, spicy fried tripe, weird chicken, fried seafood, chicken pot, farm bowl, clay pot rice, mutton white soup, Kaifeng soup dumplings, stinky tofu, mutton Miscellaneous soup, donkey meat soup, rolled cold skin. Braised chicken, salt-baked chicken, Baicao chicken, Bazhen roasted chicken, Orleans roasted chicken, Daokou roasted chicken, Texas braised chicken, Goubangzi roasted chicken, beggar's chicken, Bazhen fried chicken, lotus leaf boneless chicken, fried chicken steak , jar chicken, crispy chicken, etc. to learn the production techniques.