The method of making lettuce roasted chicken

Health benefits

Chicken: enhances immunity, protects eyes and vision, maintains skin and mucosal health

Lettuce: Diuretic

Octagonal: regulating qi, relieving pain, warming yang

Ingredients and materials

600g chicken meat

400g lettuce

Ginger 20g

15g scallions

40 grams of garlic

150g green and red pepper

20g soy sauce

Pixian Douban 30g

Three octagonal stones

Salt in moderation

20g Huangjiu

Four mushroom flowers

The method of making lettuce roasted chicken

1. Cut the chicken into small pieces and soak them in clean water for two hours, often changing the blood in the middle.

2.After soaking, add a little salt, soy sauce, and yellow wine to marinate for half an hour.

3. Prepare the auxiliary materials.

4. Slice ginger, scallions, and garlic.

5. After soaking the mushrooms, cut them into small pieces.

6. Heat up the pot and add rapeseed oil. Once the oil temperature rises, add ginger, scallions, and garlic and stir fry until fragrant.

7. Then add the marinated chicken pieces and stir fry in the pot.

8. Add base oil to Pixian Douban and stir fry until the oil turns red.

9. Then add the shiitake mushrooms and star anise, stir fry and add water. Let the ingredients settle. Cover with high heat and bring to a boil, then turn to medium heat and simmer slowly.

10. Cut the green and red peppers into small pieces, and cut the lettuce into small pieces with a rolling cutter for later use.

11. After boiling the chicken chunks for about an hour, put the lettuce chunks into the pot and simmer together.

12. After a few minutes, put green and red peppers into the pot, stir fry for a minute or two, and then season.

13. Just start the pot and put it on a plate.

Tips

1. Lettuce can be eaten raw, and the cooking time should not be too long to preserve the crisp taste of the ingredients; 2. After a few minutes of cooking asparagus, it is necessary to turn on high heat to collect the sauce, so that the soup can be thick and wrapped around the chicken chunks; 3. The chicken chunks did not choose to be soaked in water, but instead soaked in clean water for a long time to remove the blood, in order to prevent the chicken from aging and becoming clogged after being soaked in water.

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