The recipe for Korean style spicy chicken and potato soup
Health benefits
Chicken: enhances immunity, protects eyes and vision, maintains skin and mucosal health
Potatoes: reduce swelling
Carrots: enhance immunity, protect eyes and vision, and prevent cancer and cancer
Ingredients and materials
Half chicken
2 potatoes
1 carrot
1 piece of chrysanthemum
1 pepper
1 garlic head
2 scallions
2 slices of ginger
1 dried ginseng root
1 and a half spoons of Korean chili sauce
Half a spoonful of stir fried rice cake sauce
1 tablespoon honey or sugar syrup
A little salt
If you want to eat instant noodles, 1 pack
A little sesame oil
Soy sauce is added according to taste
Moderate amount of spicy cabbage
The recipe for Korean style spicy chicken and potato soup (Korean spicy chicken and potato soup)
1. Stewed chicken. Cut the chicken into small pieces and bring to a boil in an iron pot with only a few pieces of water. Put the chicken chunks into a clay pot, add ginseng, scallions, ginger slices, and garlic. Stew for forty minutes. (Time is determined by taste and softness).
2. Sauce making. Eight cloves of garlic, crush and put into a container. Add Korean chili sauce, stir fried rice cake sauce, and some Korean vinegar sauce (these flavors are great when combined), add sugar or honey, a little sesame oil, and a moderate amount of salt. Stir and stir.
3. No two images can be placed in each step. This is a prepared sauce.
4. Stir fry dishes. Cut the potatoes into pieces and roll the carrot into pieces. Stir fry chopped scallions in a wok, add potatoes and carrots. Stir fry until half cooked. Add chicken chunks and stir fry for three minutes. Add all the chicken soup. Add sauce and spicy cabbage. Boil for about ten minutes. Mix the ingredients, sauce, and soup thoroughly. Add green peppers and vegetables. Put it into the electric pot. Get out of the pot.
Tips
Every time we make it, there are new surprises in the taste, and making it a few more times will make the flavor more abundant. Come on, keep an eye on you.
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