How to make braised chicken nuggets

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  1. Peel the carrots and cut them into thick pieces, cut the green and red peppers into square slices, cut the green onions into sections, and cut the mushrooms in half (small mushrooms can be used whole without cutting them ).

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  2. Peel the potatoes and cut them into thick slices and put them in clean water to effectively prevent Surface oxidation and discoloration.

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  3.Chop the chicken legs into suitable small pieces.

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  4.Put the chicken pieces and water into the pot at the same time and bring to a boil, remove the chicken pieces Wash again with warm water, dry and set aside.

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  5. Pour an appropriate amount of cooking oil into the pot, sprinkle in a handful of rock sugar, and simmer over low heat system.

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  6.Until all the rock sugar melts, this step will turn into fried sugar color.

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  7. Pour in the chicken pieces and stir-fry over high heat until the surface of each piece of chicken is coated in sugar..Add ginger and garlic and stir-fry.

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  8. Pour in dark soy sauce and stir-fry evenly to color the chicken pieces.Add another tablespoon of cooking wine and stir-fry evenly.

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  9.Add enough water to cover the chicken pieces, and add the mushrooms And scallion white segments.After the fire comes to a boil, turn to medium-low heat and simmer for fifteen minutes.

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  10. Add potatoes and carrot slices, bring to a boil over high heat, then continue to turn to medium to low heat.Simmer for fifteen minutes.

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  11.Add green and red pepper cubes and green onion leaf segments, reduce the juice over high heat, and add Season with appropriate amount of salt.

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  12. Reduce the heat for two or three minutes.The juice will be thick.Don’t make the soup too thick.It's too dry, leave some aside, the bibimbap will be good.

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  13. Serve it directly in the pot.

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  14.What I need at this time is another bowl of rice, perfect!