How do you make a good cassoulet?

Let's make it together!

The mention of cassoulet chicken rice, we should not be unfamiliar, cassoulet chicken is one of the hottest food at the moment, cassoulet chicken color and flavor, fresh and tender through the taste of non-sticky hot casserole, colorful and oily soup, wrapped in chicken, thumping hot, chicken is soft and rotten, fragrant and flavorful.

Prepare ingredients

Turkey half, potatoes, mushrooms, green and red peppers, ginger and garlic, cooking wine, salt, soy sauce, soy sauce, oyster sauce, rock sugar

1, first chopped chicken pieces of cold water blanch, add some wine to fishy, with a high fire, boil, boil and skim the top of the floating foam with a spoon, boil a 5 minutes or so, cook and then drain the water into a bowl.

2, potatoes, mushrooms and green and red peppers is to do cassoulet three important side dishes, potatoes peeled and cut knife block, mushrooms soaked in advance, and then cut in half, green and red peppers also cut knife block, and then cut some ginger and garlic.

3, do cassoulet chicken to first adjust the sauce, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, mix well together spare.

4, start a pot of oil, put a few rock candy, with a small fire to the rock candy slowly sautéed, and finally fried into caramel color, and then poured into the chicken pieces stir fry color, put ginger and garlic, then pour into the sauce, quickly stir fry evenly, and pour into the amount of boiled water into it.

5, all done together into the casserole, boil into the mushrooms, add a little salt and mix well, close the lid with a medium heat stew for 10 minutes, the mushrooms and chicken flavor fully integrated.

6. After 10 minutes, add the potato cubes, mix well together, close the lid and continue to simmer for 10 minutes.

7, and finally into the green and red peppers, stewed can be out of the pot, an aromatic cassoulet chicken is ready, chicken tender, mushrooms and potatoes have been flavored, the color is beautiful and appetizing, homemade practices, not worse than the taste of restaurants outside, like to try to do it.

Tips Summary

1, chicken should be blanched first in cold water in the pot, skimmed off the foam, and boiled for 5 minutes.

2, side dishes should be added in 3 times, not all at once.

3, the chicken can not be stewed for too long, cassoulet is to be tender taste.

Well, so a colorful and beautiful hot casserole cassoulet chicken is ready.