Chicken cassoulet with less oil

Chicken cassoulet with less oil

Ingredients: chicken 520g, potatoes, mushrooms (soaked in water in advance), red peppers, green peppers

Seasoning: soy sauce, oyster sauce, soy sauce, soy sauce, pepper, sugar or icing sugar, cooking wine, ginger, garlic, dried chili peppers, star anise

How to do it:

1. Sauce: 2 tablespoons of soy sauce, 1 table spoon of oyster sauce, 2 tablespoons of soy sauce 1 tablespoon Old soy sauce a little pepper

2. Cold water under the chicken pieces put 1 tablespoon of cooking wine, ginger, boil and then cook for 2 minutes to remove the blood floating end of the fish out of the drain

3. Pour in the right amount of oil, the oil is not yet hot, put 1 ? tablespoons of sugar stir frying into a caramelized yellow color, under the chicken pieces of medium-high heat stir-frying evenly sugar color

4. Put ginger and garlic, dry chili peppers, anise stir-frying aroma, put in the seasoning of the sauce Stir fry evenly, add potatoes, mushrooms stir fry

5. Add the right amount of water (mushroom water can also be used), cover the pot with a lid on high heat and turn on low heat to simmer for 15 minutes, and finally into the green and red bell peppers into medium-high heat stir fry for 1 minute out of the pot

Tips:

Sautéed sugar must be a small fire, it is best to use icing sugar, do not take too long, it will be bitter

Suggested broth The best way to make sure that you don't get too dry is to leave some of the juice on the rice.