Chinese Food
Braised chicken with towel gourd
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I remember when I was a child, my father always went out to catch the pheasant in the countryside at night. When I caught it, my mother would stew it with Loofah for me. My parents always gave me the pheasant legs. They only ate their heads and bodies. Later, every time I saw a field chicken, I would suddenly have tender field chicken meat and silky loofah in my mind, even if I ate countless hot and spicy field chicken with pickled peppers to stimulate the delicious taste Can't cover up that bowl of muskmelon fried chicken's light and delicious just like that night's porridge cooked with lotus leaves has been floating with a light fragrance in my memory. I didn't see any fresh chicken in America. I saw some chicken legs in the supermarket that day. I bought them for my children to eat. I watched my children as satisfied as I used to be. My heart was very warm.
Cooking ingredients
Cooking Steps
Step1:There are only three field drumsticks in a bag. It feels like a drumstic
Step2:Luffa slic
Step3:Cut chicken leg into small piece
Step4:Hot oil in the pot. Deep fry the chicken legs in the field to prevent them from boiling away
Step5:Leave oil in the pot. Stir fry chives, ginger and garli
Step6:Add oyster sauce, salt and salt. Add water and boil. Spread loofah on the surface. Cover and simmer. Stew till the chicken is bone free
Step7:Sweet stewed chicken with Loofah can be eate
Step8:Another on
Cooking tips:There are skills in making delicious dishes.
