Corn Chicken Casserole

Name: Corn Chicken Casserole
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Chicken Wing Root; 20g Hot pepper; 1 Fruit corn; 1g star anise; 1g pepper; 4g garlic; 2g Vinegar; 2g ginger; 4g Soy sauce; 8g oil; 20g Marinated Meat Seasoning; 26g White wine; 4g shallot

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

When it's cold, you want to eat meat. Of course, when you eat meat, you should also match it with some vegetables. Corn is a good choice and won't get deformed after a long stewing. The chicken that has been marinated in advance is more flavorful. For dinner at night, you can't just eat meat, eat it with some vegetables, and the nutrition will not be difficult to digest.

Corn Chicken Casserole

1. The chicken wing roots are marinated overnight with bacon seasoning and chopped into small pieces.

2. Cut fruit corn into pieces.

3. Pour oil in a casserole, add green onions, ginger, garlic, pepper, and star anise to fry until fragrant.

4. Add chicken and stir fry to change color.

5. Pour in white wine, light soy sauce, and vinegar.

6. Add water, cover the pot and simmer for 10 minutes.

7. When there is half of the soup, put the fruit corn in, cover the pot and continue to simmer for 8 minutes.

8. After collecting the juice, add the peppers.

9. Finish with a little light soy sauce and add color.

Tips:
1. Dahida's original barbecue sauce is used for the marinated meat, which can make the chicken more delicious.
2. Use a casserole to collect the juice. Don't collect it too dry, otherwise it will stick to the pot. Remember to stir the bottom frequently to avoid sticking to the bottom when the soup is low.