Tempting Local Pot Chicken

by Chasing the sun

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

The local pot chicken tastes fresh and mellow, the cake borrows the vegetable flavor, the vegetable borrows the cake fragrance, the softness and the dry fragrance coexist, the pasta and the vegetable are out of the pot, and another bowl of porridge is alive! I have always felt that the most important thing in this dish is not the chicken, but the noodles on the side of the pot, half charred and crispy, half full of the soup and soft...You guys are ready to drool! "

Tempting Local Pot Chicken

1. 4 chicken drumsticks, about 500 grams

2. Cut the chicken legs into pieces, soak them in water to wash off the blood

3. 300 grams of flour, 3 grams of salt and 165 grams of water to form a dough

4. Divide equally into small dough you need

5. Cut green and red pepper into sections, slice green onions, slice ginger and garlic

6. Put oil in the pot, saute the pepper and fennel and the soaked dried chili segments

7. Add chicken nuggets and stir fry

8. Add sliced ginger and green onion, cook in the cooking wine, stir-fry until the moisture is dry

9. Add light soy sauce, dark soy sauce, oyster sauce, and some water

10. Put in the soaked fungus, cover the pot and simmer for 5 minutes to taste, add some salt

11. Soak the dough in water for 5 to 10 minutes

12. Take the dough, pull it into pieces by hand, and put it in the pot

13. Put green and red peppers, garlic slices, the remaining green onions, and simmer for 5 minutes.

14. Put the noodles in the ground pot first, then stir the chicken nuggets and chili, put them in the pot, put the coriander to decorate.

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