How to make braised chicken and vegetable pancakes

Remember that your body is your own, so you must control your mouth and spend more time doing it yourself. In order to help you make it more smoothly, I will first introduce the method of cooking the braised chicken with vegetable pancakes.

1. Clean a free-range chicken and chop it into small pieces. Cut the green onion into sections and slice the ginger for later use.

2.1 Add chicken, green onion and ginger and stir fry over high heat until the chicken is dry. Then switch to medium heat and fry until the chicken is oily and the skin is slightly golden.

3.2 Put a small amount of oil in the pot, add appropriate amount of rock sugar, stir-fry over low heat until the rock sugar melts, dense small bubbles appear, and the soup is bright yellow

4.1 After the chicken pieces are colored, add boiling water to cover the chicken pieces. Bring to a boil over high heat, cover the pot, and simmer over low heat for about 50 minutes.

5.2 Add appropriate amount of cooking wine, a few drops of balsamic vinegar, and appropriate amount of light soy sauce and continue to stir-fry

6. Wash and drain the celery leaves, peel half of the carrots

7. Grate the carrots into shreds and chop the stems of the celery leaves

8. Take 100 grams of flour and 85 grams of water, mix and stir into a smooth and flowing batter

9. Add celery leaves and shredded carrots, add a small amount of salt and mix well. Check if the chicken soup is half gone. Take a ball of batter, spread it into a pancake on your hand and stick it to the wall of the pot. Continue making all the batter in turn (I made 6 pancakes). Cover the pot and continue to simmer for about 15 minutes until the pancake is cooked through.

After reading the above introduction, you no longer have to envy others for being able to cook delicious food. You can also do it yourself and make braised chicken and vegetable pancakes according to the steps above.