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Shallow fry marinated trout
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Ingredients | |
Carrots | |
Chicken breast | |
Celery | |
Asparagus | |
Sweet potato | |
Potato | |
Water | |
Spring onion | |
Peas | |
Corn | |
Beans | |
Equipment | |
Pot |
Ladle
Wooden spoon
Knife
1. Prepare pot by brushing the base with a thin layer of oil
2. Dice spring onion (cutting off the end first) and put it in the now boiling hot oil
3. Put salt to cool the sizzling
4. When spring onion turns brown on the edges take it off the heat
5. Prepare and dice the chicken and put in the pot
6. Wait a bit then stir
7. Dice the carrots
8. When the chicken is white turn up the flame
9. Put carrots in and prepare potatoes
10. Put potatoes in
11. Dice the sweet potatoes and put them in
12. Add water
13. Prepare and put in celery, asparagus, corn and peas
14. Dice beans and put them in too
15. Add more water until top and stir
16. Wait until cooked then enjoy your stew!
Tips: how to check when cooked - try if the carrot is soft not dissolved
Always cut the bottoms of the celery, spring onions, and asparagus.
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