Stewed Chicken Legs with Colorful Vegetables and Milk
Overview
#stew# In Western food, milk or other dairy products are often integrated into various dishes. However, for most Chinese people who are accustomed to Chinese food, it is still difficult for most Chinese people who are accustomed to Chinese food to have dishes with milk flavor. However, as long as you are brave enough to innovate and work hard, it is not impossible; this is No, today I created a new dish. After it was done, I quickly picked up a piece for my child to taste. I stood aside and watched the changes in my son's expression. After eating, my son said seriously: Mom: It tastes very good; Haha: We can let go of our ever-hungry heart----
Tags
Ingredients
Steps
-
Have all ingredients ready.
-
Wash and slice onions.
-
Peel and wash the potatoes, and cut into cubes.
-
Peel and wash the carrots, cut 2/3 into hob cubes, and slice 1/3 into slices.
-
Wash the chicken legs, chop into small pieces, rinse away the blood and set aside.
-
When the pot is hot, add cooking oil, sauté the onion and ginger until fragrant, then serve.
-
Leave the oil aside and add the chicken pieces.
-
Stir-fry the chicken until it is oily and changes color, then add the potato cubes.
-
Then add onions and a bowl of water and cover over high heat.
-
After boiling, use a spoon to skim off the foam on the surface, then turn to medium-low heat and continue to simmer for about 8 to 10 minutes, then turn off the heat.
-
Pour in the milk and stir until completely melted.
-
Add carrots and return to heat.
-
Stir while simmering, simmer for about 5 to 6 minutes, until the soup thickens.
-
Transfer to a bowl and garnish with chopped green onion.
-
The chicken with milky flavor is moderately salty, tender and delicious.
