Braised Chicken with Ginger and Onion


Braised Chicken with Ginger and Onion
Braised Chicken with Ginger and Onion

The unique spicy flavor of galangal, the sweetness of onions and the tenderness of bone-in chicken are perfectly blended. Galangal enhances the flavor and freshness, and onions are fried until slightly burnt to emit a rich aroma. Paired with the fried chicken, the chicken absorbs the essence of galangal and onions, with a rich taste. Every bite is full of freshness and fragrance, which is endless aftertaste.

Ingredients

Steps

  1. Marinade the meat: Wash the chicken, drain it, pour in the marinade seasoning and mix well. Marinate for more than 3 hours (I marinate it the night before and put it in the refrigerator).
    Marinade the meat: Wash the chicken, drain it, pour in the marinade seasoning and mix well. Marinate for more than 3 hours (I marinate it the night before and put it in the refrigerator).
  2. If you like strong flavors, chop 50 grams of galangal and marinate it with the chicken. The aroma of galangal can slowly penetrate into the meat, and the marinated chicken will have a unique spicy and refreshing flavor. Whether it is grilled, steamed or fried, the taste will be more layered. If you find it troublesome to chop galangal, it is also convenient to add galangal powder directly. Just sprinkle a little according to your taste.
    If you like strong flavors, chop 50 grams of galangal and marinate it with the chicken. The aroma of galangal can slowly penetrate into the meat, and the marinated chicken will have a unique spicy and refreshing flavor. Whether it is grilled, steamed or fried, the taste will be more layered. If you find it troublesome to chop galangal, it is also convenient to add galangal powder directly. Just sprinkle a little according to your taste.
  3. Slice the galangal into thin slices or small pieces to make it easier to release flavor. Cut the scallions into diagonal sections to make the aroma more even. Flatten the garlic, cut the scallions into pieces, and cut the ginger slices a little thicker so that they don't get burnt when frying.
    Slice the galangal into thin slices or small pieces to make it easier to release flavor. Cut the scallions into diagonal sections to make the aroma more even. Flatten the garlic, cut the scallions into pieces, and cut the ginger slices a little thicker so that they don't get burnt when frying.
  4. Cut the green pepper, red pepper and yellow pepper into strips and set aside, and cut the small onion into slices. ～～This way you can prepare the food clearly and you won’t be in a rush when cooking.～
    Cut the green pepper, red pepper and yellow pepper into strips and set aside, and cut the small onion into slices. ～～This way you can prepare the food clearly and you won’t be in a rush when cooking.～
  5. After pouring oil into the hot pan, use a wide oil pan to prevent the chicken from sticking to the pan. When pouring in the marinated chicken, remember to spread out the meat pieces and slowly fry over medium heat until the surface is golden brown. At this time, the meat aroma will come out. It is critical to pour cooking wine from the side of the pan. The evaporation of alcohol can take away the fishy smell and make the meat more tender. When pouring, sprinkle it in circles along the wall of the pan, and the aroma will float up instantly. Don't turn it over frequently during this step. Wait until one side is golden brown before turning it over. The color will look better.
    After pouring oil into the hot pan, use a wide oil pan to prevent the chicken from sticking to the pan. When pouring in the marinated chicken, remember to spread out the meat pieces and slowly fry over medium heat until the surface is golden brown. At this time, the meat aroma will come out. It is critical to pour cooking wine from the side of the pan. The evaporation of alcohol can take away the fishy smell and make the meat more tender. When pouring, sprinkle it in circles along the wall of the pan, and the aroma will float up instantly. Don't turn it over frequently during this step. Wait until one side is golden brown before turning it over. The color will look better. After pouring oil into the hot pan, use a wide oil pan to prevent the chicken from sticking to the pan. When pouring in the marinated chicken, remember to spread out the meat pieces and slowly fry over medium heat until the surface is golden brown. At this time, the meat aroma will come out. It is critical to pour cooking wine from the side of the pan. The evaporation of alcohol can take away the fishy smell and make the meat more tender. When pouring, sprinkle it in circles along the wall of the pan, and the aroma will float up instantly. Don't turn it over frequently during this step. Wait until one side is golden brown before turning it over. The color will look better. After pouring oil into the hot pan, use a wide oil pan to prevent the chicken from sticking to the pan. When pouring in the marinated chicken, remember to spread out the meat pieces and slowly fry over medium heat until the surface is golden brown. At this time, the meat aroma will come out. It is critical to pour cooking wine from the side of the pan. The evaporation of alcohol can take away the fishy smell and make the meat more tender. When pouring, sprinkle it in circles along the wall of the pan, and the aroma will float up instantly. Don't turn it over frequently during this step. Wait until one side is golden brown before turning it over. The color will look better.
  6. Then pour the ingredients such as sand ginger, green onions, garlic, chopped green onions, and ginger slices into the pot and stir-fry with the golden chicken ~ stir-fry over medium heat for about two minutes.
    Then pour the ingredients such as sand ginger, green onions, garlic, chopped green onions, and ginger slices into the pot and stir-fry with the golden chicken ~ stir-fry over medium heat for about two minutes.
  7. Preheat the casserole over medium heat to allow the pot to heat evenly. No need to add oil.
    Preheat the casserole over medium heat to allow the pot to heat evenly. No need to add oil.
  8. Pour the fried chicken and other ingredients into the casserole and heat over medium heat for three minutes. At this time, the casserole will sizzle and the aroma of the ingredients will be more intense (can you smell the fragrance 😀) ~ Don’t open the lid immediately after turning off the heat. Add the bell peppers and simmer for a while using the residual heat of the casserole. The chicken will be more flavorful ~ Remember to be careful of the burn when serving ~
    Pour the fried chicken and other ingredients into the casserole and heat over medium heat for three minutes. At this time, the casserole will sizzle and the aroma of the ingredients will be more intense (can you smell the fragrance 😀) ~ Don’t open the lid immediately after turning off the heat. Add the bell peppers and simmer for a while using the residual heat of the casserole. The chicken will be more flavorful ~ Remember to be careful of the burn when serving ~ Pour the fried chicken and other ingredients into the casserole and heat over medium heat for three minutes. At this time, the casserole will sizzle and the aroma of the ingredients will be more intense (can you smell the fragrance 😀) ~ Don’t open the lid immediately after turning off the heat. Add the bell peppers and simmer for a while using the residual heat of the casserole. The chicken will be more flavorful ~ Remember to be careful of the burn when serving ~
Languages
Geschmortes Hähnchen mit Ingwer und Zwiebeln - Deutsch (German) version
Braised Chicken with Ginger and Onion - English version
Pollo estofado con jengibre y cebolla - Española (Spanish) version
Poulet braisé au gingembre et à l'oignon - Français (French) version
Ayam panggang dengan jahe dan bawang - Bahasa Indonesia (Indonesian) version
Pollo brasato con zenzero e cipolla - Italiana (Italian) version
鶏肉の生姜と玉ねぎの煮込み - 日本語 (Japanese) version
생강과 양파를 넣은 닭고기 조림 - 한국인 (Korean) version
ไก่ตุ๋นขิงและหัวหอม - แบบไทย (Thai) version
沙薑洋蔥煱雞 - 香港繁體中文 (Traditional Chinese - Hong Kong) version