Sihai network

Nanyang niangye chicken to explore niangye culture

I think you are very impressed by this TV show. Although niangna cuisine uses a lot of Nanyang spices, it looks very similar to Malay or Indian cuisine, but the taste is different. In the old days, nianzha was mostly a lady of the family. When their daughter is at home, she studies and researches cooking with her mother in the kitchen. After her marriage, whether her mother wants to test her daughter-in-law's cooking ability or pass on her own skills to her, she draws close to each other. Therefore, eating the dishes on the table is full of warmth and affection between mother and daughter-in-law.


1. Wash chicken legs and cut into small pieces. Soak mushrooms in warm water. Cut them in pairs. Write potatoes into pieces of similar size to chicken for use.

2. Put 1 tablespoon salad oil in the pot, add garlic clove and shallot, and then add Chaotianjiao to mix 1 tablespoon nanyangniangye sauce (sauce) and stir fry evenly.

3. Stir fry the mushrooms, potatoes and chicken pieces after the sauce flavor. Stir evenly and mix in the raw soy sauce, sugar and 300ml boiling water. Turn the heat to boil, remove the excess blood foam, and heat to about 15-20. Pour in the lemon juice after the soup is thick, and then the pot will be out.