Bitter Gourd Roast Chicken
by Dinosaur Gaze
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Pour an appropriate amount of oil into the pot, and fry the blanched chicken in the pot to dry the moisture of the chicken
2. Add ginger, star anise, Chinese pepper, Sannai and sauté
3. Add a spoonful of Pixian Douban to the pot and sauté
4. Add water to the pot to cover the chicken pieces a little bit, then add the fennel and bay leaves, and cook for half an hour until the chicken is soft and rotten
5. Potatoes, carrots, cut into pieces and set aside
6. Cut the bitter gourd into pieces, blanch the bitter gourd in a frying pan with the carrots and let it cool for later use. When blanching the water, add a little salt to the bitter gourd to make the bitter gourd greener.
7. When the chicken is almost cooked, add potatoes and continue cooking
8. When there is not much water left in the pot, probably after the chicken has been cooked for forty minutes, add the blanched bitter gourd, carrots, appropriate amount of salt, and a spoonful of oyster sauce. Continue to cook for three minutes, then add the cut bell peppers and garlic cloves and cook for another two minutes
9. Add a little chicken bouillon, collect the moisture, pick up the pot and serve it on the plate, enjoy it beautifully
Tips:The chicken I use is male chicken, which is more resistant to roasting. You can adjust the roasting time according to your own ingredients
