Braised chicken with lotus root

Braised chicken with lotus root

Introduction:

"Originally, I bought half a chicken to eat in a hot pot. Later, I had a party and went out to have a meal. Before I could make it, I had to freeze it in the refrigerator. The frozen chicken would not taste so good in a hot pot. It's better to use a stewing pot instead. It's also very good to eat a hot casserole."

Production steps:

Step 1: main material.

Step 2: chop the chicken into large pieces, add salt and sugar, marinate the soy sauce, cut the lotus root into strips, and prepare the onion and ginger.

Step 3: heat the pot, add oil, add chicken, onion and ginger, stir fry, and sprinkle rice wine along the edge of the pot to add fragrance.

Step 4: stir fry until golden, add lotus root and continue to stir fry.

Step 5: add proper amount of soy sauce, sugar, salt, soy sauce and stir fry.

Step 6: add boiling water and bring to a boil.

Step 7: then turn to the pressure cooker and press for 15 minutes.

Step 8: pour back into the pot, add the carrot slices, and collect the juice over high heat.

Step 9: out of the pot, add the scallion, then transfer into the casserole, and enjoy while heating.

Materials required:

Lotus root: 500g

Chicken: half

Scallion: 30g

Carrot: 30g

Ginger: 30g

Oil: right amount

Salt: 1.5 TSP

Sugar: 1 teaspoon

Soy sauce: 2 teaspoons

Soy sauce: 1 teaspoon

Rice wine: 2 teaspoons

Note: 1. When frying chicken, rice wine is more delicious than cooking wine. 2. Using pressure cooker can save time. If not, it is OK to use frying pan directly.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh