Tomato stewed chicken

Ingredients

3 peeled tomatoes, 300 grams of boneless chicken legs, 1/2 onion, 3 garlic, mushrooms 10 pieces, a little celery leaves,

a little nine-story pagoda leaves, 3 tablespoons of olive oil

Marinage: a little Italian spices

Seasoning: 1 stock cube 1 tablespoon of tomato paste, appropriate amount of salt, pepper, sugar, and cheese powder

Method

1. Cut the tomatoes in crosses and blanch them in boiling water, tear off the skin and cut into large pieces.

2. Marinate the chicken legs with salt and Italian spices for half an hour.

3. Fry a little olive oil to color and then pick it up.

4. Cut onions into strips, sauté garlic and olive oil until fragrant, then add tomato cubes, celery leaves, nine-story pagoda leaves, mushroom and chicken soup cubes, tomato paste, and add chicken leg cubes on top.

5. Cook over medium-low heat for 20 to 30 minutes until the soup is slightly dry. Add salt, pepper, and sugar to taste. Sprinkle with cheese powder before serving.