Health benefits
Chicken legs: maintain healthy skin and mucous membranes
Doubanjiang: maintain healthy skin and mucous membranes
Brown sugar: activate blood circulation and remove blood stasis
Ingredients
Chicken legs ( 2 pieces ) | Preserved vegetables ( half ) |
Light soy sauce ( 1 spoon ) | Dark soy sauce ( Half spoon ) |
Ginger ( Adequate amount span> ) | Shiitake mushrooms ( 4 pcs ) |
Garlic ( 4 cloves ) | Fish sauce ( a small amount ) |
Doubanjiang (1 spoon) | Brown sugar ( 2 spoons span> ) |
Celery ( A small amount ) | Oil ( appropriate amount ) |
How to braised chicken with preserved vegetables
1.Prepare materials, peel garlic cloves, slice preserved vegetables, ginger, and mushrooms
2. Heat the oil pan first, when it is about 80% hot, add ginger and mushrooms and saute until fragrant
3. Add the chicken and stir-fry for about 2 minutes, then add the garlic cloves, preserved vegetables, light soy sauce, dark soy sauce, fish sauce, and bean paste, and add water to cover the chicken.Add lid and cook.When the soup starts to reduce, add brown sugar to reduce the juice (I put the brown sugar in advance this time, so the chicken will be a little sweeter).
4.When the soup is almost dry, turn off the heat, put it on a plate, and sprinkle some celery
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
