Chicken carrot stew, lotus root for the end of the year
The weather is chilly at the end of the year with busy work left after a year of hard work. Please give the whole family warm and nutritious meals to welcome a happy new year coming very close! Let's cook with Vietnamese lotus chicken and carrot stew, let's cook together.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Chicken 1 unit
Lotus Root 3 tuber
Carrot 3 tuber
Black beans 400 gram
Jujube 75 gram
Seasoning powder 2 spoon
Shallot 3 tuber
Garlic 1 tuber
Sesame oil 3 spoon
Pepper 1 spoon
When buying chicken, you need to wash it thoroughly then cut into pieces (you can also ask the seller to help tight). Garlic you minced then marinated chicken with 2 tablespoons of salt, 3 tablespoons of sesame oil, 1 teaspoon pepper. You should allow the chicken to soak in the spice about 30 minutes before the stew.
Catch pan of hot oil, make chicken for hunting. Add chicken, black beans, lotus root, and shiitake mushrooms to a pressure cooker and pour in medium water. 30p tunnel. Finally, add a little red apple stew and taste to taste. Processing: - You take a large pan, lighters heat the pan with a moderate layer of oil. When the oil is hot, add the chicken to the island and cook again. - You prepare a pressure cooker containing about 4 cups of water. Put the chicken and carrots first, about 5 minutes later, you put lotus root, black beans in the pot. - Stew for about 20 minutes, add jujube into the pot and season with 3 tablespoons of seasoning. Stew for the last 5 minutes. Tén ten. Done.