The invention relates to the technical field of sauce production, in particular to a braised chicken sauce and a preparation method thereof.The braised chicken sauce is prepared from, by weight, 100-200 parts of clean chicken, 80-100 parts of Peking scallions, 10-20 parts of gingers, 5-10 parts of white
sugar, 15-20 parts of soy sauce, 15-20 parts of rice
wine, 3-4 parts of refined salt, 1-2 parts of
monosodium glutamate, 700-800 parts of soup stock, 10-20 parts of green
starch, 15-20 parts of
sesame oil and 50-100 parts of lard oil.The preparation method includes: chopping the clean chicken, segmenting the scallions, and
slicing the gingers; frying the chopped chicken in the lard oil at about 200 DEG C, and taking out when the color of the chopped chicken changes; keeping 20g of the oil in a wok, adding the white
sugar, performing stir-frying to make the white
sugar purplish red, adding the soup stock, the rice
wine, the segmented scallions and the ginger slices, and boiling; adding the fried chopped chicken, boiling, skimming, adding the soy sauce and the refined salt, braising over soft fire until the chicken is cooked thoroughly, adding the
monosodium glutamate, concentrating the soup, thickening, sprinkling the
sesame oil, and canning.The braised chicken sauce has the advantages of taste richness, high tastiness, medicinal
flavor, long shelf time and benefits for people to eat and has a certain inhibition and
treatment effect on hypertension.