Braised water bamboo with chicken leg(ji tui rou shao jiao bai )

Braised water bamboo with chicken leg

Introduction:

"The reason why Zizania latifolia is delicious is that it is rich in carbohydrates, dietary fiber, protein, fat, riboflavin, vitamin E, potassium, sodium, and some organic nitrogen exists in the form of amino acids, so it tastes delicious.". Zizania latifolia contains more carbohydrates, protein, fat, etc. it can supplement the nutrients of human body and has the function of strengthening the body. But because Zizania latifolia contains more oxalic acid, its calcium is not easy to be absorbed by human body, so it can not be eaten more. Chicken is one of the important sources of fat and phospholipids in Chinese dietary structure, which can enhance physical strength and strengthen the body. But the cholesterol content in chicken is the highest, so eat chicken with more coarse fiber vegetables

Production steps:

Step 1: wash the chicken leg, remove the bone, and cut the meat into small pieces.

Step 2: wash the water bamboo and cut it into hob pieces, cut the scallion into sections, slice the ginger and garlic, and pat the grass fruit in half with the back of the knife.

Step 3: heat up the frying pan, add the oil and heat it, then add the grass fruit, onion, ginger and garlic and stir fry until fragrant.

Step 4: add chicken leg and stir fry until dry.

Step 5: add water bamboo and stir fry.

Step 6: put in half a bowl of water to boil.

Step 7: add salt, soy sauce, soy sauce, a little sugar, and heat until the juice is collected.

Step 8: when the juice is finished, thicken it with starch, pour in a little sesame oil, stir fry well, and then out of the pot.

Materials required:

Drumsticks: two

Water bamboo: 150g

Oil: right amount

Salt: right amount

Caokuo: 1 piece

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Starch: appropriate amount

Sugar: right amount

Sesame oil: appropriate amount

Note: when frying chicken leg, the water must be dried. When the chicken is slightly yellow, the water bamboo should be put in, so that the chicken can fully absorb the soup and taste delicious.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ji Tui Rou Shao Jiao Bai