Accessories: Shiitake mushrooms (fresh) 20g Bamboo shoots 20g

Seasonings: Salt 8g Pepper 2g Red pepper 10g Sugar 20g Soy sauce 20g Soy sauce 20g Spring onion 10g Ginger 10g Garlic 40g Anise 3g Nutmeg 1g Vegetable oil 80g Starch (peas) 20g each

How to make cassoulet chicken nuggets

The way to do it

1. wash the mushrooms, asparagus, respectively, with water;

2. starch with water and stir into wet starch, to be used;

3. live chicken according to the halal requirements of the slaughter and clean;

4. with bone cut into 0.3 cm pieces, rinsed with water, fish out of the water;

5. asparagus cut into small dices with a knife;

6. ginger pat piece, onion cut section, garlic peeled;

7. frying pan on a high flame, hot pot injected with vegetable oil, refining through the pick into the onion and ginger, grass nutmeg star anise stir-frying aroma;

8. Pour into the chicken stir-frying to no moisture into the refined salt, salted soy sauce, sugar, garlic, chili pepper section

9. stir-frying to no moisture, injected into 500 grams of water to just submerge the chicken, and then stir-fry to no water. g, to just submerge the chicken pieces for appropriate;

10. and put mushrooms, asparagus cover moved to a small fire for 30 to 70 minutes, the chicken meat Po rot (depending on the chicken old and young), you can plate;

11. plate with chopsticks to pick off the grass nutmeg star anise, scallion and ginger, if the soup is too much thickening with wet cornstarch.

For more information on cassoulet chicken nuggets, see mint.com food bank/shiwu/huangmenjikuai