chicken thigh meat
light soy sauce
dark soy sauce
Casserole-free version of cassoulet
Shallots, ginger and bell pepper, chopped and ready to use
Pick your favorite vegetables, wash and set aside
Rinse chicken thighs, drain and set aside
Heat the oil in a cold pan with a little icing sugar.
When the icing sugar has melted and the oil has reached the desired temperature
Pour in the chicken thighs and stir-fry, giving each piece of meat a sugary color
Add the peppers and sauté with the chicken thighs until they break off
Add two teaspoons of wine, two teaspoons of dark soy sauce, and four teaspoons of light soy sauce. (This amount needs to be adjusted appropriately depending on how much chicken is being fried)
Pour in the prepared shallots, ginger and millet chili.
Add the mushrooms (mushrooms would be better) and pour in the boiling water until it overcomes the chicken. Cover the pot and cook on high for 15 minutes.
Pour in the vegetables (tuck in the soup), cover and cook for 5 minutes. Reduce the sauce and cook the vegetables all at once.
a frying pan
The vegetables are easy to cook, so watch them while they are cooking so they don’t burn.
There are many ways to cook cassoulet chicken, and the ingredients you add vary. I hope you will have a set of cassoulet recipes that you like to eat when you make it.