Stewed Chicken Nuggets with Asparagus and Lotus Root
1.
Prepare food
2.
Wash the asparagus and cut into sections, peel the carrot and lotus root, wash and slice and set aside
3.
Thaw chicken drumsticks, wash and cut into pieces, boil and blanch them to remove.
4.
Take the casserole, add the chicken pieces, add appropriate amount of water
5.
Put ginger slices, green onion knot, cooking wine
6.
Bring to a boil on high heat, simmer on low heat for 60 minutes
7.
Put down the lotus root
8.
Put down the carrots, bring to a boil on high heat, and simmer for 15 minutes on low heat
9.
Put down the asparagus
10.
Add salt and simmer for about 5 minutes
11.
Skim the slick oil, remove the green onion knots, and add some chicken essence.
Tips:
1. Asparagus is easy to cook, so put it last.
2. Add enough water at once.
3. Essence of chicken can not be added.