Oil-free and Water-free Three-juice Stew Pot#the Most Beautiful But Mid-autumn Flavor#

Name: Oil-free and Water-free Three-juice Stew Pot#the Most Beautiful But Mid-autumn Flavor#
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 3 pcs Chicken leg; 11 potato; More than half onion; one of each Green Red Pepper; 2 tablespoons Soy sauce; 2 tablespoons Oyster sauce; 2 tablespoons Cooking Wine; 1 tablespoon seafood sauce; 2 tablespoons Sugar; 1 tablespoon Old vinegar

by Squirrelfish 77

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Are you ready for the Mid-Autumn Festival? If you still don’t know what to do, then come to this oil-free and water-free three-juice stew pot!
There is a pot of 208 yuan in the restaurant, we make it at home, and the whole family can eat for 30 yuan! It's a bargain. The method is also very simple. No need to fry, no need to fry, put all the ingredients in the pot, pour the sauce, bring to a boil, stir and mix. It's very simple.
At the Mid-Autumn Festival family banquet, come to a delicious three-juice stew pot without oil and water, which will definitely save you face.

Oil-free and Water-free Three-juice Stew Pot#the Most Beautiful But Mid-autumn Flavor#

1. Chop chicken legs into large pieces, add scallions, ginger slices, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, and 1 tablespoon of oyster sauce. Pinch evenly with your hands.

Oil-free and Water-free Three-juice Stew Pot#the Most Beautiful But Mid-autumn Flavor# recipe

2. Cover with plastic wrap. It is hot in summer and can be marinated in the refrigerator for 20 minutes to make the chicken more delicious.

3. Peel the onion, wash and cut into large pieces.

4. Cut some potato pieces, preferably yellow-heart potatoes, which are softer.

5. Prepare a green pepper and a red pepper, clean them, cut them into small pieces, and make the final garnish before being out of the pot.

6. Add 1 tablespoon of hoisin sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of old vinegar, 2 tablespoons of white sugar, stir well, and the sauce in the three-juice stew pot is ready.

7. Take out the casserole, wash it, and spread onion chunks on the bottom, then spread potato chunks, shiitake mushroom slices, or other ingredients you like.

8. Take the chicken nuggets out of the refrigerator, put them in a casserole, spread on the surface of the vegetables, put in the seasoning for the marinated chicken nuggets, and pour the adjusted sauce evenly on top.

9. Put the lid on, boil on high heat, turn to the lowest heat and simmer for 10-15 minutes.

10. Before serving, add green and red pepper cubes to make a garnish, and this three-sauce braising pot is ready.

11. The chicken is tender and crispy, and the potatoes are soft and delicious. Whether it is mixed with rice or nibble on steamed buns, it is very delicious.