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How do you make a nutritious gnocchi stew with blackened chicken that is light and flavorful without being fishy or fattening?

Every time I look at the black chicken, there is always an illusion that this thing is black, must be very tonic! Of course, the nutritional value of the black chicken is really much higher than the meat chicken, there are some medicinal value, usually stewed soup and very warm, but today we have already made a red stewed lamb, not very much want to stew, want to put the red stew to the end, so let's continue to make a red stewed black chicken.

Nutritious ingredients in the treatment to avoid the loss of nutrients, so the chicken, whether stewed or stewed, it is best not to blanch, but the chicken is heavier than other meat chicken fishy, so we have to use a different method of deodorization.

1. First of all, prepare a cleaned chicken

Remove the chicken butt and toes, and then chopped into even small pieces, put into the basin.

The next step is to wash it several times to remove the blood.

Add water and a pinch of salt, and use the properties of salt to repeatedly scrub the blood out of the chicken, about 3 to 5 times, and then fish it out and squeeze it dry after it's fully cleaned.

Prepare the ingredients. A handful of garlic with the back of a knife, ginger cut into slices, a large white onion cut into segments in the same pot, add star anise 3 grains, a section of ginger, a few leaves, a section of cinnamon, a handful of peppercorns and standby.

Prepare a few mushrooms and cut them into small, even pieces. Mushrooms can replace monosodium glutamate (MSG) and chicken broth, adding a natural flavor to the dish.

Cut a green bell pepper into cubes, cut a red bell pepper into triangular pieces to match the color, and cut a peeled potato into small pieces.

2. After all the ingredients are ready to start cooking

Burn the oil in the pan to slip the pan, then pour out the hot oil, add cool oil to prevent sticking, pour in the prepared spices, open a small fire and stir-fry slowly out of the flavor, pour the chicken into the pan, keep the heat stir-fry 3 minutes or so, stirring out of the chicken in the fat. Chicken stir fry after adding 10 grams of bean paste, bean paste stir fry, color stir fry evenly, from the side of the pan into the wine 10 grams of fishy, stir fry evenly.

Then add the amount of water not over the chicken, add salt 3 grams, 2 grams of pepper, and then put two pieces of rock sugar to increase freshness.

Bring the soup to a boil over high heat, pour in the chopped mushrooms, cover the pot with a lid and simmer for 20 minutes.

After 20 minutes, put the potato pieces, cover the pot and then simmer for 5 minutes to cook the potatoes, five minutes after the potatoes and chicken pieces have been absorbed by the soup flavor, cut the green and red peppers poured into the pot, add 10 grams of soy sauce, and turn the heat to stir-fry for about 1 minute, green and red peppers broken, the soup to thicken to the pot to be discharged to the plate.

1. chicken did not blanch, so when cleaning, it is necessary to repeatedly soak and rinse, wash the blood water is enough to deodorize and deodorize.

2. Stir fry the bean paste, be sure to stir fry red oil, so that the soup is red enough.

3. Pay attention to the timing of the potatoes and green and red peppers, the last 5 minutes of the pot before the potatoes, lest the potatoes stewed too rotten, green and red peppers in the pot when put, lest stewed only the skin.