Stewed chicken with yam(ji kuai dun shan yao )

Stewed chicken with yam

Introduction:

"Yam is a good thing. It can strengthen the spleen and stomach, and help digestion. Yam contains saponins and mucus. It has the function of lubrication and moistening. It is especially suitable for eating during the Spring Festival of big fish and big meat. It can be stewed, fried and mixed with all kinds of meat. It can not only adjust the taste, but also help digestion and avoid food accumulation. It can also effectively prevent the deposition of blood lipids in the blood vessel wall, prevent heart disease, and achieve the effect of benefiting the mind and calming the nerves and prolonging life

Production steps:

Step 1: cut the chicken leg into small pieces

Step 2: blanch with boiling water to remove the blood foam

Step 3: prepare onion, ginger, garlic, Chinese prickly ash and red pepper

Step 4: add a small amount of oil in the pot, saute with onion, ginger, garlic and pepper, and add chicken

Step 5: stir fry with soy sauce

Step 6: add boiling water, cover the chicken and simmer for about 10 minutes

Step 7: wash yam, peel and cut into hob pieces

Step 8: put in the pot and simmer

Step 9: add a small amount of monosodium glutamate when the soup is almost finished

Step 10: out of the pot

Materials required:

Chicken Nuggets: 250g

Yam: 300g

Oil: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Old style: moderate

Cooking wine: moderate

Red pepper: right amount

Note: the chicken is clean after blanching with water. When stir frying with a small amount of oil, use high fire to add soy sauce and color it. When cutting yam, wear disposable gloves, or your hands will itch

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ji Kuai Dun Shan Yao