Main Ingredients:
1 chicken leg.
Auxiliary Ingredients:
Some peas, some carrots, a small piece of scallion.
Seasonings:
2 slices of pickled fish, 1 tablespoon of apple cider vinegar, 1/2 tablespoon of honey, some salt, some pepper, 1 tablespoon of orange jam, 5g of butter.
Taste: Sweet and sour; Cooking Method: Braising; Time: 10 minutes; Difficulty: Easy.
Steps for Low-Temperature Braised Chicken
Remove the tendons and excess oil from the chicken.
Rub salt on both sides of the chicken and marinate in a heat-resistant plastic bag for 20 minutes.
Heat water to 85 degrees Celsius and turn off the heat. Put the plastic bag with the chicken into the pot and cover it to braise for 1 hour. Then, do whatever you want without worrying about it. If you don’t have a thermometer, you can turn off the heat when there are many small bubbles around the edge of the pot.
Take out the chicken after 1 hour and pour the juice into a container for later use.
Cut the braised chicken into pieces.
Cut the carrots into small circles and blanch them with the peas.
After draining the water, break some of the peas and stir-fry them until slightly browned.
Chop the pickled fish into small pieces and stir-fry them.
Add apple cider vinegar, honey, salt, pepper, orange jam, and the chicken juice from step 4 to the pan and mix well.
Turn off the heat. Add butter and let it melt with the remaining heat.
Spread some peas on the bottom of the plate, put the chicken on top, distribute the remaining peas and carrots in the plate, pour the mixed chicken juice on top, and garnish with shredded scallion on the chicken.
