Chicken Casserole Potato Flour Recipe

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the method of making shredded chicken casserole with potato flour.

1. Wash half a chicken and put it into a casserole. Add water to cover the chicken, green onion, ginger, star anise, and cinnamon, and bring to a boil over high heat.

2. Then change to medium heat and cook until a chopstick can be easily inserted into the chicken and then turn off the heat (about half an hour).

3. Remove the onion, ginger, star anise, cinnamon and chicken, set aside the chicken soup, debone the chicken and tear it into small pieces, wash the kelp and bean sprouts and set aside.

4. Soak the dried potato flour in cold water half an hour in advance.

5. Then put it into boiling water and cook until it is transparent.

6. Remove from the water and cool under cold water for later use.

7. Add kelp and bean sprouts to the chicken soup, bring to a boil over high heat, then cook over medium heat for 3-5 minutes until the bean sprouts and kelp are cooked.

8. Add shredded chicken and bring to boil.

9. Add the softened and cooled potato flour and bring to a boil again. Finally, add salt and mix well.

Today’s introduction to shredded chicken casserole potato noodles ends here. Have you learned it? In fact, the overall process is quite simple and easy to learn. Take some time to follow the steps above.