Jee-jee smooth chicken pot

Chicken casserole is a famous Cantonese dish. Because of the sound of "Chi Chi" when sitting on the table, it is called Chi Chi Chicken. This dish is salty and fresh. It is quite delicious. It is one of the dishes that my family must order in the restaurant. The most important seasoning for this dish is collards. Zhuhou sauce is refined from bean paste, soy sauce, sugar, garlic meat, cooking oil and other raw materials. It has beautiful color, moderate sweetness, and fragrant soy bean flavor. It is a special seasoning. It is suitable for cooking Xinhou chicken, goose, duck with unique flavor, and can be braised into various meats.

Recipe Recommendations

light chickens one
Cantonese sausage 2 pieces
onion 1/2
green pepper 1/3
red pepper 1/3
yellow pepper 1/3
onion 3 pieces
garlic 4-merous
Jiang 2 tablets
Longhou sauce 3 tablespoons
oyster sauce 1 tablespoon
soy sauce 1 teaspoon
sugar 1 teaspoon
oil 2 tablespoons
rice wine 2 tablespoons
salt 1/2 teaspoon
Weilin 1 tablespoon
cornstarch 1 tablespoon

salty and fresh
burn
an hour
ordinary

Steps for Jee-jee smooth chicken pot

Wash the chicken, chop it into pieces, and marinate it with marinade for more than 20 minutes.

Wash onions and peppers and cut into small pieces.

Cut the green onions into sections, peel the garlic, and slice the ginger.

Slice sausage.

Heat the casserole with oil, add the onion, ginger slices, garlic and onions and saute until fragrant.

Add the chicken nuggets and stir-fry until color changes.

Mix well the cumulus sauce, oyster sauce, soy sauce, sugar and rice wine.

Pour into the chicken nuggets, add the sausage, stir and stir well, turn to low heat and simmer for 20 minutes until the chicken is cooked. Mix frequently during the process to prevent sticking to the pan.

Add the peppers and cook over high heat until the sauce is almost dry.

Finally, add the onion.

It is salty and delicious, and the aroma is fragrant.