Cooking before building is one of the classics.
Cooking before building was originally a local dish in Fukuoka, Kyushu, and it was called cooking before building. It is said that in ancient times, soft-shelled turtle was used as a dish, but in modern times, people replaced it with chicken, which is also called "ぃりぁ". Later, it was introduced to various regions, became a necessary New Year's dish for the Chinese New Year, and gradually became a Japanese home-cooked dish.
The main ingredients are chicken leg meat, burdock, carrot, taro, kelp, lotus root, bamboo shoots, konjac and so on. Because there are often seven kinds of ingredients, it is also called the seven blessings.
Composition:
Chicken breast 300 grams
Lotus root and carrot? 1 root
Half a bag of boiled bamboo shoots
2 taro (or taro block)
Count dried mushrooms.
Half root of burdock
Proper amount of peas
Others:
Sesame oil and salad oil each 1 tablespoon.
Boiling juice:
Japan's inventory is about 500CC.
1 tablespoon sugar
Soy sauce 1.5 tbsp
1 tbsp oyster sauce
Tang Wei 1 spoon
Sake 1 tablespoon
Chicken marinade:
Soy sauce 1 teaspoon
Sake 1 spoon
0.5 teaspoon sesame oil
Appropriate amount of white powder
Exercise:
1. Other materials:
One: blanch the peas for later use.
Two: Wash the topsoil of taro and dry it. Then peeling became less slippery. When the skin is dry, peel it off, cut it into pieces, soak it in water and wash away the mucus.
Three: cut carrots into the shape you like.
Four: Slice the lotus root and soak it in water. Cut burdock into sections and wash it with clear water.
Five: soak the dried mushrooms in the broth first, then take them out and cut them in half.
2. Chicken should be treated first:
Peel the skin, cut it into bite sizes, add marinade and rub it by hand for 3 minutes. Leave it for at least 30 minutes. The chicken is too white.
Prepare an oil pan (2 tablespoons salad oil), put the diced chicken into the frying pan and color both sides. Take it out.
3. Clean the oil pan, add 1 spoon sesame oil and salad oil respectively, and stir-fry the materials except chicken on medium heat (from hard to soft).
PS all soaked vegetables should be drained before putting them in.
4. Stir-fry, add stock, bring to a boil, add fried chicken, turn to low heat for five minutes, skim the floating foam, add sugar, cook for 2 minutes, and then add other seasonings to cook together.
PS can add and subtract spices according to their favorite tastes.
5. Cover the pot and turn to low heat for 15 minutes. Turn the materials up and down from time to time on the way, so that the soup and materials can be fully integrated.
6. When the soup in the pot is about half left, it is finished.
Put peas on it for decoration.