Rice Cooker Chicken Stew

Name: Rice Cooker Chicken Stew
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Pheasant; 2 pcs potato; Some Soy sauce; 1 spoon Doubanjiang; a little Pepper aniseed; 5 slices Bay leaf; 5 slices Sliced ginger; 1 spoon salt

by Xiaoyingzi Gourmet

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Put the stewed chicken and potatoes together. The potatoes absorb the taste of chicken soup. They taste better than chicken. When I was young, my mother made it for us. Then there would be nothing delicious. I can eat this just like Chinese New Year. It’s better not to lower your waist now. Don’t worry about eating too much meat if you don’t eat it!

Ingredients

1/2 Pheasant
2 pcs Potato
Some Soy Sauce
1 spoon Doubanjiang
a little Pepper Aniseed
5 slices Bay Leaf
5 slices Sliced Ginger
1 spoon Salt

Rice Cooker Chicken Stew

1. Half a pheasant, chopped into pieces

2. Boil the rock sugar on a small fire until bubbles

3. Add chicken nuggets and stir fry

4. Add soy sauce

5. A spoonful of bean paste

6. 2 star anise and a little pepper

7. 5 slices of gerbera ginger each

8. Add half a spoon of dark soy sauce

9. Stir-fry evenly and pour into the rice cooker

10. Cut the potatoes into hob pieces and put them in the pot

11. Add a spoonful of salt

12. Put it in the body of the rice cooker

13. Choose simmer for 25 minutes

14. Time is up to open the lid, the house smells like fragrance

15. Just take it out and eat it

Tips:
The speed of stewing chicken in a rice cooker is fast enough, it only takes 25 minutes. Potatoes and chicken are stewed together. The soup of the potatoes absorbed by the chicken is more fragrant than the chicken!