Yellow chicken is a traditional home cooking, originated in Jinan, Republic of China, also known as fragrant chicken pot, loved by the Republic of China at the time of the dignitaries, after a number of Lu Cuisine chef's innovation and inheritance has been handed down to the present day, now the yellow chicken store fire all over the country. The whole chicken chopped into large pieces, dried mushrooms soaked. They are all homemade materials, and I'm going to focus on the soybean sauce. Stewed chicken belongs to the Lu cuisine, yellow stew is a technique (corresponding to the red stew, white stew). Yellow stew can not be separated from the yellow sauce.

Shandong cassoulet originated in Jinan, the practice is also quite elaborate, now as a home cooking has been widely spread, and then there are a variety of practices, I choose a more representative of the simple and easy to operate and also their own often do the method to share with you. Dry shiitake mushrooms soaked well in advance, cleaned and cut into pieces, potatoes cleaned and cut into pieces, green pepper cut into pieces. Cut the green onion, ginger, garlic and dried chili into cubes. Prepare a small bowl, add 1 tablespoon of sweet noodle sauce, 1 tablespoon of soybean paste, and a little water, mix well and set aside.

Prepare three large chicken thighs, chicken thighs are chopped into small pieces, chopped well into the dish and add water to clean and drain water spare, the green and red peppers to remove chili pepper seeds and then clean, and then put on the board and cut into diamond-shaped pieces, the pan into the oil, oil is hot chicken pieces into the pan, deep-fried into red, and then the chicken pieces of the skin down in a bowl, plus the seasoning, plus the mixing of good plus the egg batter, and then pour into the chicken pieces, fish out on a plate in a cage drawer on the steam rotten. 2 chicken steamed rotten soup clarified into the pot, pour the fried chicken, the side of the pot dripping wine, add 400 grams of water, under the D material, high heat boil, turn the heat to simmer for about 20 minutes to thicken the juice, add green and red bell pepper pieces stir-frying until broken, dripping sesame oil can be loaded into the hot casserole dish beforehand can be.

Stir-fry until raw, note that the green and red pepper should not be put in too early, otherwise there is no green and red pepper flavor, stir-fry evenly, beautiful out of the pot ah ~ the process of soup, do not collect too dry, the soup inside the rice guarantee you eat two more bowls, the fresh that beautiful ah!