Braised Chicken with Yam

Name: Braised Chicken with Yam
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Black-bone chicken; 1/2 root Yam; Some oil; Some salt; 4 Little Red Hot Pepper; Some Garlic slices; 2 green pepper; 2 lettuce; 2 spoons Soy sauce

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Seeing that it is about to enter heavy snow, the weather is getting colder and colder in winter, and we must pay attention to changes in our diet, eat less big fish and meat to prevent stocking, and tonic and "moisturize"! The most important thing to eat in winter is yam.
Yam is a veritable herbal medicine that nourishes the qi, nourishes the spleen and stomach, and can also moisturize and moisturize the lungs. Therefore, it is also called "the food of the gods".
After growing in the sunshine in spring and summer, sufficient nutrients have been accumulated, and the taste is the most pink and soft when eaten at this time. Use it to braise with chicken nuggets. The burnt chicken nuggets are so tender and tender. Under the warm nourishment of yam, it adds another layer of flavor... After eating the dishes, accompany the rice with the soup underneath, and the taste is absolutely exquisite .
People with weak body eat yam and surpass ginseng antler, but the key is not to get angry. Just like everyone else, Meimei will prepare dozens of catties for her family every time this season, and make changes for her family to eat. Today’s [Stewed Chicken with Yam] is a tonic dish that my family eats the most in winter. The moisturizing yam is stewed with the blood-tonifying black-bone chicken. It is refreshing and not greasy, and it is not tonic. It is a tonic for all ages in winter. Delicacy, eating chicken in winter is the best choice for warming the stomach and keeping in good health. It is especially suitable for people who are afraid of cold and have cold hands and feet to regulate their bodies. Taking it once a week can nourish qi and blood, ease the liver and kidney, and improve my symptoms of cold hands and feet. Try it with Meimei.

Ingredients

Braised Chicken with Yam

1. Peel and wash the yam, cut into hob pieces, shred ginger, cut green pepper into sections, cut small red hot pepper into circles, slice garlic, and cut coriander into sections for later use.

2. Put oil in the pan, heat it to 50% heat, pour the black-bone chicken pieces into the pan, stir-fry for a few minutes on high heat, and keep turning during the frying process to avoid sticking to the pan until the fat in the chicken skin is stir-fried. If the chicken is too fat, and if there is too much fat, part of the excess oil can be scooped out, and it is best to use it for stir-frying vegetables.

3. At this time, the chicken nuggets have become charred, especially fragrant, soaked in the light soy sauce. Sprinkle with ginger and minced garlic and small red hot peppers. Then pour the water over the chicken nuggets along the side of the pot.

4. Add the yam section, cover the pot, and simmer until the juice is slightly collected. Put the green chilies in and simmer for another two minutes. Season with salt, sprinkle with coriander, mix well and serve.

Tips:
When braising the chicken, first fry the chicken nuggets until it is charred, and then add water and garnish to braise. The chicken is particularly fragrant, the meat is tender and melts in your mouth, and the waxy and waxy yam section absorbs the black-bone chicken soup. It’s very delicious. It’s better to leave a little bit of broth when braising. My kids like to use bibimbap with broth. They can eat two large bowls every time.