Anton's method of stewing chicken

Health benefits

Carrots: Low protein

Soy sauce: nourishes blood, protects teeth, and protects bones

Honey: Moisturizing intestines

Ingredients and materials

Cut chicken legs into 1 pound pieces

1 carrot

1 bottle of Kuandongfen (50g)

1 potato

3 green onions

0.5 teaspoon ginger powder

Chili peppers (red, green, dry) in moderation

Moderate amount of white sesame seeds

Half an onion

3 cloves of minced garlic

1.5 tablespoons of black sesame oil

50ml of water

2 tablespoons of rice wine

4 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon of honey

Anton's method of stewing chicken

1. Blanch the chicken leg pieces in boiling water and wash thoroughly for later use. Soak the wide noodles or Korean winter noodles in water and cut them into long, palatable pieces

2. Cut scallions into sections, onion, carrot, and potato into small pieces. Slice chili peppers. (Not eating spicy food can save you, or you can soak it in water after cutting to reduce the spiciness)

3.1) Heat a wok and stir fry minced garlic, ginger, scallions, and chili peppers in sesame oil until fragrant. 2) Add chicken legs and stir fry. 3) Add seasonings (rice wine, oyster sauce, soy sauce, honey) and water. 4) Add potatoes, onions, carrots, bring to a boil, cover over low heat, and simmer for 25 minutes. 5) Add scallions and cook with winter flour for 5 minutes. 6) Sprinkle with white sesame seeds to serve on the table

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