Western Braised Chicken
This Zhejiang dish features a vibrant red, non-greasy sauce, perfectly balanced sweet and sour notes, and a distinctive Chinese-Western fusion flavor.
Ingredients
Chicken (washed, cut into pieces, seasoned with salt, pepper, MSG, flour, then fried until cooked)
to taste
Onion (cut into strips, stir-fried until fragrant)
to taste
Mushrooms (sliced, lightly stir-fried)
to taste
Tomato juice (cooked until oil separates)
to taste
Green pepper strips (stir-fried until cooked)
to taste
Ham (cut into strips)
to taste
Salad oil
to taste
Cooking wine
to taste
Chicken broth
to taste
Salt
to taste
Pepper
to taste
MSG
to taste
Flour
to taste
Sugar
to taste
Instructions
1
Step 1
Wash the chicken and cut it into pieces, season with salt, pepper, MSG and flour. Place the frying pan on the stove, add salad oil and heat to about 160°C. Add the chicken pieces and fry until golden brown and cooked through on both sides, add a little cooking wine and simmer briefly, then transfer to a plate.
2
Step 2
Add oil to the frying pan and heat it up. Cut the onion into strips, add to the pan and stir-fry until fragrant. Add the green pepper strips and stir-fry until cooked. Cut the ham into strips, slice the mushrooms and lightly stir-fry them, then add them to the pan last. Cook the tomato juice until oil separates, then add chicken broth, salt, pepper, MSG, sugar and other seasonings to adjust the taste, pour the mixture over the chicken.
