Yang Mingyu cassoulet chicken seasoning recipe is 100 grams of net chicken, 80 grams of Beijing onion, 20 grams of ginger, 20 grams of sugar. There are also 15 grams each of soy sauce and yellow wine, 3 grams of refined salt, 1 gram of monosodium glutamate (MSG), 750 grams of stock, 10 grams of wet starch, 15 grams of sesame oil, and 1,000 grams of lard.

The cassoulet chicken rice, also known as fragrant chicken pot, thick juice chicken pot rice, belongs to the Lu Cuisine family of home-cooked dishes, originated in Jinan City, Shandong Province. The main ingredient is chicken thigh meat, with green peppers, potatoes, mushrooms and other stewed, wonderful flavor, with meat fresh and tender characteristics.

Features

The chicken juice of cassoulet is cooked in a special way, which creates its own unique flavor, fresh aroma, and makes people's appetite open up, and cassoulet is a word of simmering, and it is very important to master the fire. In this dish, mushrooms play an absolute role in enhancing the flavor, and should not be omitted. After stir-frying the chicken, it still needs to be stewed and flavored, so don't cut the chicken too small so that it doesn't end up cooking and crumbling.

The cassoulet is a three-pronged approach, a product of soup, soup color red, taste nourishing and glutinous, old and mellow, oil and not greasy, aftertaste. The second product is meat, which is beautifully finished and tender. The third quality of the rice is rich in aroma and strong in texture. Cassoulet is a relatively mild food, containing calories is relatively high, can be said to be a good food for both young and old.

The meat can also not have to choose a class of earlier cooked chicken such as three yellow chicken, use a slightly fatter hen, soil chicken to do, or buy a single chicken leg, in short, the more the stewed chicken, the more fragrant, the soup is more and more fresh and tasty, which is the most delicious.