Stewed Chicken Rice Tutorial:

Information: 5 chicken thighs, 6 shiitake mushrooms, 1 potato, 2 green bell peppers, 6 enoki mushrooms, right amount of ginger, right amount of garlic, right amount of dried chili peppers, right amount of rock sugar, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tsp. of salt, and 1 tablespoon of soybean paste.

Steps:

1, prepare the materials, green pepper, ginger and garlic, millet pepper, mushrooms, chicken thigh meat.

2, potatoes cut and soaked in water, chicken thigh meat blanching.

3, the enoki mushrooms, bok choy washed and blanched.

4, salt, chicken essence, oyster sauce, soy sauce, white pepper, soy sauce, soy sauce and water to mix.

5, hot pan cold oil, add sugar (or rock sugar) low heat until the sugar brown.

6, go down blanched chicken pan stir fry on the sugar color, then add ginger and garlic, red pepper, cooking wine and sauce stir fry evenly.

7, sautéed seasonings, add mushrooms, potatoes, stir fry, add more than all the ingredients of the water stew open, 20 minutes later, high heat juice.

8, blanched vegetables into the bottom of the plate.

9, start the pan and pour in the cassoulet, finished.