Mixed chicken and vegetable casserole(shi jin ji cai bao )

Stewing method of mixed chicken and vegetable

Raw materials for making mixed chicken casserole:

Twelve Liang chicken, fifteen green onions, ten pieces of ginger, half Liang cloud ears, ten mountain roots, corn shoots, vegetable galls, carrots, red dates, salt and sugar, soy sauce, ginger juice, wine, raw meal, oyster sauce.

Processing steps of mixed chicken and vegetable casserole:

1. Put the root of the mountain into boiling water to make it soft. Pick up the dripping water and cut two pieces of each one. Soak and wash the fungus with clean water, boil in boiling water for five minutes, remove and drizzle the water, cut the green onion into two inches, and shred the corn shoots, vegetable gall and carrot.

2. Peel the chicken, wash, wipe dry, cut into pieces, marinate with marinade for 10 minutes, soak in oil; add 2 tbsp oil, saute ginger and green onion, mix chicken, add 2 tbsp wine, and turn off the fire.

3. Add 1 tbsp oil into the pot, add cloud fungus, mountain root, corn shoot, vegetable gall, shredded carrot, add seasoning, bring to a boil, and then cook for a while to thicken. Add chicken, ginger and scallion and bring to a boil.

4. Cook the rice in another pot, then pour it into the chicken pot after it is cooked, then cook it for a while, then serve in the original pot.

Mixed chicken and vegetable casserole

Assorted chicken casserole is a home-made dish. The main raw materials are 12 Liang chicken, 15 strips of green onion, 10 pieces of ginger, half Liang cloud ear, etc.

Raw materials:

Twelve Liang chicken, fifteen green onions, ten pieces of ginger, half Liang cloud ears, ten mountain roots, corn shoots, vegetable galls, carrots, red dates, salt and sugar, soy sauce, ginger juice, wine, raw meal, oyster sauce.

Method:

1. Boil the root of the mountain in boiling water until soft. Remove the dripping water and cut two pieces of each one. Soak and wash the fungus with clean water, boil in boiling water for five minutes, remove and drizzle the water, cut the green onion into two inches, and shred the corn shoots, vegetable gall and carrot.

2. Peel the chicken, wash, wipe dry, cut into pieces with water, marinate with marinade for 10 minutes, soak in oil; add 2 tbsp oil, saute ginger and green onion, mix chicken, add 2 tbsp wine, turn off the fire.

3. Put 1 tbsp oil in the pot, add Yuner, Shangen, corn shoots, vegetable gall, shredded carrot, add seasoning, bring to a boil, and then cook for a while to thicken. Add chicken, ginger and scallion and bring to a boil.

4. Cook the rice in another pot. When it's cooked, pour it into the chicken pot. Cook for a while. Serve in the original pot.

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Chinese PinYin : Shi Jin Ji Cai Bao