Iron pot chicken nuggets stewed rolls, there are meat, vegetables and rice in one pot, teach you to make it at home

This chicken nugget potato stewed roll, the chicken nugget is ruddy in color, delicious and attractive, the potato is soft and flavorful, the best thing is the roll, soft and chewy, and it is stained with sauce, and the white mouth can be full.

- Braised Chicken Potato Wraps - (2 servings)

【Ingredients】

Ingredients: 300 grams of flour, 350 grams of chicken thighs, 3 small potatoes, 200 grams of lentils

Seasoning: 1 teaspoon dark soy sauce, 2 teaspoons light soy sauce, 3 teaspoons cooking wine, 4 cloves of garlic, 2 chives, 4 rock sugars, 1 star anise, 4 slices of ginger, appropriate amount of salt

【Directions】

Step 1: Put the flour into a basin, add warm water to knead it into a soft dough, knead it smoothly and cover it with a lid and relax for 30 minutes.

Step 2: When the dough is relaxed, process the chicken and vegetables, chop the chicken thighs into small pieces and rinse them in running water, and then soak them for 10 minutes to remove the blood. (Soak the blood of the chicken nuggets, this is one of the tricks to stew the chicken nuggets without fishiness) Wash the potatoes, remove the two ends of the beans, and tear off the tendons in the middle of the beans. Lentils have slight toxins, mainly on the two ends and the carob tendons, just remove them.

Step 3: Pick and wash the beans and break them directly by hand, peel the potatoes and cut them into large hob pieces.

Step 4: Put cooking oil in the pot, put in the chicken pieces soaked in blood water, pour 3 teaspoons of cooking wine along the edge of the pot, and stir-fry constantly. (At this time, if you look closely, you will see that the soup in the pot is very turbid, and the reason for the turbidity is that there is blood water in the chicken nuggets that is not soaked clean, which is the source of the fishy smell of the chicken.

Step 5: Stir-fry until the oil in the pan becomes clear and the chicken pieces are slightly yellow, then add star anise, rock sugar, garlic, ginger slices, and green onion knots to stir-fry the seasoning fragrance.

Step 6: After stir-frying the flavor of the seasoning, add the chopped potatoes and beans and stir-fry evenly, add dark soy sauce and light soy sauce and stir-fry again.

Step 7: After stir-frying evenly, add hot water slightly over the ingredients, add salt and chicken powder, cover with a lid, and change to low heat after boiling. Put or not put chicken powder according to your habits.

Step 8: When braising potatoes and chicken nuggets, make rolls, put the loose dough on the cutting board, tidy it up a little, roll it into a thin dough, sprinkle it with salt, and smear it with cooking oil.

Step 9: Roll up the dough with cooking oil and salt from one end.

Step 10: Cut the rolled dough into segments of about 2.5 cm.

Step 11: Take two cut segments and stack them and press them in the middle with your fingers.

Step 12: Stretch out.

Step 13: Twist both sides in opposite directions.

Step 14: Half of the finished rolls are placed on the side of the pot, half on the potatoes and chicken pieces, cover and simmer over low heat.

Step 5: Simmer over medium-low heat for about 12-15 minutes, the soup is basically dry, the flower rolls are cooked, turn off the heat and put them out.

Put the rolls out first, I'm not afraid of your jokes, such a big plate of rolls, my daughter and I both ate them all.

Serve the chicken nuggets and vegetables as well, and enjoy them beautifully!

Tips:

1. The soup of this dish can be added a little more, and it is particularly delicious to dip in rolls.

2. If you like a soft taste, you can also use the dough to make rolls. I still prefer dead noodles, the dead noodles are soaked in soup, soft and chewy, and they are very delicious.