Dry pot lettuce chicken recipe

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make dry pot lettuce chicken.

1.121 Slice the ginger, peel the garlic, tie the green onions into a knot, and wash the star anise, cinnamon, dried chili peppers and Sichuan peppercorns for later use.

2.212 Wash the chicken and cut into small pieces.

3. Wash the coriander, peel the carrots and cut into pieces, wash the soaked mushrooms, cut them in half and set aside.

4. Peel the bamboo shoots, wash them, cut them into pieces and set aside.

5. Add white wine, salt and light soy sauce to the chicken and marinate for ten minutes.

6. Add oil to the pan, add the chicken and stir-fry until the water is dried up and the chicken turns yellow and the meat is fragrant.

7. While frying the chicken, fry the carrots and bamboo shoots in a microwave rice cooker for five to eight minutes.

8. Add chili pepper, Sichuan peppercorns, cinnamon, star anise and broad beans until fragrant, then add scallion knots.

9. Add carrots and bamboo shoots.

10. Scoop up the chicken and cover it on the carrots, add a little water, and simmer over medium heat for 15 to 20 minutes to make the bamboo shoots and carrots cooked through and tasty.

11. Leave a little soup in the pot, add appropriate amount of salt, chicken powder and light soy sauce and stir well.

12. Transfer to a dry pot, add coriander and serve.

Today’s introduction to dry-pot lettuce chicken ends here. Have you learned how to make this dish? If you have already learned it, what are you waiting for? Go home and try it out, and add more delicious dishes to your own table!