Chicken Casserole

Name: Chicken Casserole
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Chickens; 1 piece green pepper; 1 piece Red pepper; 100g Yam; 20g shallot; 10g ginger; 20g garlic; 5 Dried chili; 2 pcs star anise; 3g Cinnamon; Some oil; 2 tbsp Zhu Hou Sauce; 15g crystal sugar; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 1 tbsp Rice wine

by Jackey cat

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In Maomao’s house, the casserole has always played the role of making soup, porridge, and claypot rice, and occasionally uses it to make claypot dishes. Yesterday, I saw her use it all the time at Cai’s house next door. The casserole makes a dish, and it feels so worry-free. She said that the flavor of such a dish is better than that of an iron pan, and the heat preservation is better. The cat thinks that it is not only a worry-free and warm-keeping flavor, but also has a hint of local flavor.

Chicken Casserole

1. Chicken chop

2. Heat in a casserole over low heat, add oil, add ginger onion, dried chili, star anise, cinnamon, rock sugar and sauté until fragrant

3. After the rock sugar is completely melted, add the chicken pieces and stir fry

4. Until the surface is slightly golden, add the rice wine to increase the aroma and remove the fishy

5. Add Zhuhou sauce and stir fry until fragrant

6. Add chicken broth or boiling water to boil, turn to medium heat and simmer for 10 minutes

7. Put garlic and yam into the pot and simmer until soft

8. Put the green and red peppers in the pot before they are out of the pot. This is just to enhance the color.

Tips:
1. Although this kind of casserole is resistant to high temperatures, it should not be suddenly cold and hot, as it will burst easily
2. Zhuhou sauce is salty enough to replace the amount of salt