Cooking with olive oil, now many people know that it is very healthy, he contains unsaturated fatty acids and rich vitamins higher than any vegetable oil, and does not contain cholesterol, the digestion and absorption rate of the human body is extremely high, my family will prepare a bottle, do salad, stir-fry, and even cook rice I will next point (add olive oil when cooking rice, cooked rice is more oily and delicious than the general rice), the brand is not limited, try more to buy your favorite on the line. This article uses olive oil to make a unique flavor, Chinese and Western mushroom braised chicken, a pound of small chicken fried in olive oil, with slowly boiled sweet onion carrot eggplant sauce as the bottom of the braised flavor, seasoning only Xiao with salt and a small amount of black pepper, natural vegetables and native chicken sweetness has long been integrated, with that sauce bibimbap to eat really good! (Collapse)
1 chicken (approx. 585 g)
Carrots 45 g
85 grams of onion
1 tomato (approx. 210 g)
Mushrooms 45 g
Pocket mushrooms 55 g
Water 200-250 g
60 g olive oil (15+35+10)
Black pepper to taste
Salt to taste
Tomato paste 20 g
1. Wash the chicken, remove the internal organs and chicken butt, etc., and chop the chicken into slightly large pieces for later.
2. Wash the two kinds of mushrooms and cut into slices or small pieces.
3. Peel and wash the carrots and finely chop.
4. Finely chop the onion.
5. Peel the tomatoes and cut into small pieces.
6. Pour 15g of olive oil into the pot and stir-fry the mushrooms until cooked.
7. Continue pouring 35g of olive oil, fry the chicken nuggets until golden brown on both sides.
8. Continue pouring 10g of olive oil, mixing with the oil in the pan midsole, adding chopped carrots and chopped onions and sautéing until fragrant.
9. Continue to pour in the diced tomatoes, boil and sauté the tomato juice, and add the tomato paste to stir-fry well, you can add the right amount of water to boil into tomato sauce.
10. Add the fried chicken nuggets and sautéed mushrooms and stir-fry with tomato sauce, add the black pepper and stir-fry well, add water and bring to a boil.
11. Place the sautéed chicken in a cast iron pot, bring to a boil, reduce heat and simmer for 30 minutes, then season with salt when out of the pan.
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