At that time, I made a simmered casserole, a boy, and many people were interested. Then I kept thinking about going back and drawing a recipe. When I was ready to take pictures and prepare to write a recipe, I found that this dish was delicious. The Year of the Rooster, a full-bodied casserole boy is really a good thing! Hey, I am serious about writing the recipe. You look at the recipe seriously. I am afraid to rob you of the merits of the New Year’s Eve. But if I feel good to give me a compliment, I am very happy! A dish that doesn't need smoked fire, has been waiting around, has a high value, and is easy to operate. ~~
Mix a small spoonful of salt with pepper and spread the whole body
Allow to stand for 1 hour
Scallions, ginger and garlic are evenly spread on the bottom of the casserole
Add chicken and pour 3 tablespoons
Cover the lid and let the fire boil
The fire is boiled and the fire is changed.
Pour in steamed fish oyster sauce, about 2 spoonfuls
After 15 minutes of simmering on a small fire, turn the chicken over and continue to cover for 15 to 20 minutes.
Red and green millet pepper cut into small pieces
Chopsticks can easily poke the chicken body, turn off the fire, put red and green millet pepper, green onion
Heat the pot and heat it. Sprinkle with a spoonful of sesame oil and heat it. When you hear the sound of 'Zi La', the oil temperature is suitable.
From the kitchen all the way to the table, the super-selling
Red and hot, very delicious
Let me know other dishes, I only need this chicken.
* After the fire is boiled, the whole process will be changed to a small fire. Without adding water, the chicken that is slowly picked out will have a taste. * Will it stick to the bottom? This is usually not the case, because the bottom is covered with onion and ginger, and the cooking wine and oyster sauce are also liquid, and the chicken itself will also have a little water, but it also depends on the texture of the casserole and the fire of the stove. Some stoves are very small. If you want to do that, you should pay more attention to it, often use a chopstick to pull it out to prevent sticking. * When the chicken is turned over, the chicken will turn over, and the onion, ginger and garlic below are not smashed! * A little ginger and pepper are also stuffed in the chicken's stomach to help you go. *When you apply salt, the chicken breast and the part of the chicken thigh are wiped a little more. The meat here is thicker and it is not easy to taste. * The last drop is sesame oil. The sesame oil is more fragrant than ordinary oil. It doesn't feel greasy when you eat it. * Green red millet pepper is to brighten the color. After the hot oil is drenched, it interacts with the sesame oil to spread the fragrance. However, if there is no hand, you can use other substitutes. However, if the color is good or not, it is hard to say. <Nutrition and Efficacy> Broiler Chicken: The nutrients of chicken are mainly protein, followed by fat, microbes and minerals. The meat of the broiler chicken contains more protein, and the meat of the old chicken contains less protein. This is because chicken meat accounts for about 60% of the body weight, and the main component of chicken meat is protein, so the meat quality of the chicken is high. In addition, the chicken has very little elastic connective tissue, so it is easily absorbed by the human digestive organs. Sesame oil: Protects blood vessels. The sesame oil contains about 40% of unsaturated fatty acids such as linoleic acid and palmitic acid, which are easily decomposed and absorbed by the body to promote the metabolism of cholesterol and help to eliminate deposits on the walls of arterial blood vessels. Because sesame oil contains a certain amount of vitamin E, it has the function of promoting cell division and delaying aging.