1. Material preparation
2. Remove seeds and cut green and red peppers into small sections. Peel the garlic cloves into slices.
3. Cut each mushroom into 4 pieces
4. Pour the small onions into boiling water and blanch for 5 minutes
5. Peel the onion and remove both ends for later use
6. Cut chicken legs into 2 cm square pieces
7. Add oil to the high heat, stir-fry the chicken until it changes color when the oil is warm. fish out.
8. Save the base oil, add green and red peppers and garlic slices, and sauté.
9. Add mushrooms and stir fry for 1-2 minutes
10. Add the onion and stir fry a few times. Add chicken and mix well.
11. Pour all the food into the casserole
12. Add 1-1.5 cups of chicken broth, salt, pepper, and chili powder, and mix briefly.
13. Cover the pot and simmer for 1 hour on the minimum heat
14. Check that half of the soup is left and turn off the heat and serve.
Tips:Peeling onions is troublesome and smokes your eyes. Plus boiling water for 5 minutes, not only the skin peels off well, but it also no longer irritates the eyes. The amount of water released affects the taste of chicken and other foods. Add more water and the taste will be lighter; less water will make the taste stronger. Master it according to everyone's taste.
