Chinese Food
Stewed chicken with low fat (8 of fat reducing meal series in June)
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As I said before, this series of recipes is not a traditional fat reducing meal. I like to turn some of the dishes we usually eat into fat reducing or low-fat ones. The same is true of this dish. Braised chicken is a common dish with stewing as the main cooking method. It can be made completely without oil. As long as the materials are controlled, it can be low-fat and beautiful Taste.
Cooking ingredients
Cooking Steps
Step1:Soak mushrooms in advance. This dish can use fresh mushrooms. But dried mushrooms taste better.
Step2:The key step to reduce calories. Remove the skin and subcutaneous fat from all the chicken legs. This step can remove almost all the fat from the chicken legs. Only protein is left.
Step3:Cut the chicken leg into the hob. Soak in water for about 20 minutes to remove the blood.
Step4:The second step to reduce the heat. Do not use vegetable oil to explode the fragrance, but use water to activate the fragrance.
Step5:Put the chicken in the pot and start to stir fry.
Step6:Stir fry until the color changes completely, then add celery and mushrooms and continue to stir fry.
Step7:Pour the cooking wine into the pot. Add the salt soy sauce and stir fry it until it is even. Add some boiling water (usually not over the meat). Boil it in high heat for 5 minutes, then turn it to low heat and simmer until it is soft. Generally, the chicken pieces can be soft and rotten for 15 minutes. The local chicken needs to decide the time according to the situation.
Step8:Out of the pot and on the plate.
Cooking tips:Douchi and soy sauce are used to increase the taste and color of the dish. If you care about the heat... You can only add salt. Although there is no oil in this dish, the taste is not bad. You can completely discard the taste brought by oil by seasoning. There are skills in making delicious dishes.
