Stewed dishes in the red stew and cassoulet, the two materials and practices are similar, but the coloring method is different, the red stew more sugar color, the color of the dish is red, cassoulet is colored with soy sauce, the color of the dish is golden and attractive, the soup is thick. This cassoulet chicken, spicy and fragrant, the chicken is soft and smooth into the flavor, is the chicken pieces stir-fried until browned, add water and spicy ingredients, simmered over low heat until the juice is thick and meat rotten and become.

Chinese Name Spicy Cassoulet Main Ingredients Light Chicken Classification Home Cooking Flavor Salty and Fresh Flavor

Contents

1 Food Ingredients

2 Cuisine Preparation

3 Kitchen God Tips

Food Ingredients Edit

Main Ingredients: Light Chicken (?), Fresh Shiitake Mushrooms (10), Cilantro (5), Green Onion (?), Dried chili peppers (10 pieces), peppercorns (1 tablespoon), star anise (1 piece), grass nuts (1 piece), ginger (3 slices), garlic (3 cloves)

Seasoning: oil (2 tablespoons), dark soy sauce for straw mushrooms (1 tablespoon), sweet noodle sauce (1 tablespoon), tofu curd (2 small cubes), curdled bean curd sauce (2 tablespoons), salt (? tablespoon), sugar (? tablespoon), corn starch in water (1/4 cup)

Seasonings: oil (2 tablespoons), mushroom soy sauce (1 tablespoon), sweet noodle sauce (1 tablespoon), bean curd milk (2 small pieces), curd milk juice (2 tablespoons), salt (1/4 tablespoon), sugar (1/2 tablespoon), cornstarch water (1/4 cup)

Food Preparation Edit

1 Dry chili pepper cut into rings, whole cilantro washed, ginger sliced, garlic minced, green onion flattened and cut into segments.

2 Shiitake mushrooms de-stemmed and washed, cut into chunks; light chicken washed, chopped into chunks; 2 small pieces of bean curd milk and 2 tablespoons of curd milk juice into a paste.

3 Heat 2 tablespoons of oil, sauté ginger and scallions, then add chicken and stir-fry over high heat until browned.

4 Add 1 tablespoon of straw mushroom soy sauce for color, fill 1.5 bowls of water, add star anise, peppercorns, dried chili peppers, grass fruits and minced garlic.

5 Add 1 tablespoon sweet noodle sauce, bean curd milk, 1/4 tablespoon salt and 1/2 tablespoon sugar to taste.

6 Cover and bring to a boil over high heat, reduce heat to low and simmer for 10 minutes, until the soup thickens.

7 Add cilantro and mix well, pour in 1/4 cup of cornstarch water to thicken the sauce.

Kitchen Tips Editor

1, stewed chicken water should not be too much, in order to not over the chicken pieces is appropriate, otherwise into the dish too much soup, the flavor will be diluted.

2, fresh shiitake mushrooms will be cooked out of water, hydrated dry shiitake mushrooms will absorb water, the amount of water in the stewed chicken should be due to the amount of water absorbed by the ingredients, to increase or decrease appropriately.

3, star anise can remove the stink of meat, but also to enhance the role of freshness, but its share should not be more, otherwise it will rob the flavor of the dishes.