Lazy version of stewed chicken nuggets
Overview
Stewed chicken gives you the taste of fried chicken. Once boiled and stirred, the skin will be oily and the meat will become tender. It is simple and delicious.
Tags
Ingredients
Steps
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Prepare the stew ingredients and put them in the meat box to prevent them from scattering into the soup.
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Wash the chicken pieces and add a little cooking wine to soak in the bleeding water.
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Add enough water to cover the chicken pieces into the pot. This pot happens to have a steamer basket. Place it directly on the steamer basket to facilitate the separation of the meat and soup later.
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Bring to a boil over high heat and scoop out the foam. This time I washed it clean, but there wasn't much of it, so I just ignored it. Add the ginger slices, meat box, dark soy sauce, and some cooking wine to remove the fishy smell and enhance the freshness. You don’t need to add it if you don’t have it. The ginger slices will also remove the fishy smell. You can add more dark soy sauce, which also plays a coloring role.
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Add salt along with the meat. I added it a little late, so the thick meat lacked flavor. Because there is a lot of water in the pot, I put 35 grams of salt this time. I usually put about 20-25 grams. You can taste the soup and adjust it in time.
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Cook on high heat for about ten minutes, then turn to medium heat, simmer for 20 minutes, add sugar, and simmer for another 10 minutes or so.
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In this gap, cut a few colored peppers into large or small pieces as you like, for easy picking.
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Add the bell pepper pieces to the pot, stir briefly, cover the pot, turn off the heat and simmer for a while.
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The taste when it comes out of the pan is almost the same as fried chicken nuggets, mainly because of the colorful pepper adding fragrance.
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How about it, you have an appetite.
