Chicken stew in casserole is simple to make, a nutritious dish and a healthy treat for young and old alike.Chicken is rich in protein and low in fat, has a tangy taste, helps with digestion and the nutrients are extremely easy to absorb by the body.This article introduces four ways to make chicken stew in a casserole, for those who like to eat this dish for a change.

casserole chicken stew practice three

Ingredients Prepare 1 hen, 100g of sliced ham, 50g of aquatic shiitake mushrooms, 50g of sliced asparagus, 5g of pea shoots, 1000g of chicken stock, 30g of cooking wine, 20g of ginger and 25g of cooked lard.
Step 1: Cut the chicken from the back with a knife, put it into the soup pot and cook until it is broken, take it out and wash the blood, choose the hairy root; remove the root of the shiitake mushroom and wash it; pat the ginger loose.
2. Place the mushrooms.Ham.Winter bamboo shoots into boiling water blanch through, take out and put in a bowl, add 15 grams of cooking wine, 250 grams of chicken broth, 1 gram of MSG, 1 gram of salt, 15 grams of scallions, 10 grams of ginger; steam on the drawer for 20 minutes to take out, pick up the scallions.Ginger.
3. Put the lard in the frying spoon, heat it up and put in the remaining onion.Ginger, fry until golden brown, pour in 750 grams of chicken stock, boil, pick up the green onions.Ginger, add cooking wine.Salt, then put the chicken into the ladle.
4. Boil over high heat, then pour into a casserole dish and simmer over a low heat for 1 hour, when the chicken is rotten and the soup is white, then add the steamed mushrooms.Asparagus .Ham slices and monosodium glutamate, boil, remove the peas can be.

How to make chicken stew in casserole II

Ingredients prepare 1 live chick hen, 5 grams of salt, 10 grams of MSG, 1.5 kg of milk soup, 75 grams of cooked lard, 5 grams of cooking wine, 25 grams of green onions, 15 grams of ginger.
Method steps 1. clean up the hen, chop off the chicken claws, in the chicken head eye area with a knife, vertical knife split, and then vertically with a knife from the back of the chicken body, smash the spine and thigh bones, put into a pot of boiling water boil through, fish out and control the water.
2. Heat a pot of cooked lard, put in onion and ginger (pat loose) to stir out the aroma, cook in cooking wine, add milk soup.Salt.Seasoning.Turn the soup a few times, pick out the onion and ginger.
3. Pour into the casserole, and then the hen into the soup, stewed over low heat until the meat is rotten (with chopsticks can move), skim off the floating oil, cover the pot with a lid on the table that is ready.

How to make chicken stew in casserole I

IngredientsPrepare 500g of tender sub-chicken, 30g of sweet rice wine, 20g of onion heads, 20g of broth, 20g of ginger, 2g of sesame oil, 30g of soy sauce.
Method Step 1: Remove the guts and hair from the killed chicken, rinse well, remove the head and claws, cut into 2 cm square pieces, and cut the gizzard.Wash and cut the chicken liver as well.
2. Put the chopped chicken pieces and gizzards.Add the chopped chicken and gizzard, liver, etc. to the casserole and then add the sliced green onion.Shredded ginger.Meat broth.Soy sauce.Sweet rice wine and water, etc., stew for about 30 minutes over low heat, and when the chicken juices dry up, add a little sesame oil.