慢炖锅传统鸡肉饺子

Ingredients

  • 2罐(每罐10 3/4盎司/300毫升)浓缩奶油鸡汤
  • 2罐(每罐14.5盎司/410毫升)鸡高汤
  • 2茶匙(10毫升)玉米淀粉
  • 1茶匙(5毫升)百里香,分开
  • 1/2茶匙(2.5毫升)鼠尾草
  • 1/2茶匙(2.5毫升)盐
  • 1/2茶匙(2.5毫升)粗制黑胡椒粉
  • 1 3/4磅(800克)去骨去皮鸡胸肉(大约3个),切成1 1/2英寸(3.8厘米)大小。
  • 3个大红萝卜,切片成1/4英寸(0.6厘米)厚
  • 2棵芹菜,切片成1/4英寸(0.6厘米)厚
  • 1个中等大小的甜洋葱,切碎
  • 1杯(237毫升)冷冻豌豆,解冻
  • 2杯(473毫升)烘培饼干屑
  • 1茶匙(5毫升)干西芹
  • 2/3杯(118毫升)牛奶

Directions

  1. 向慢炖锅内胆中加入奶油鸡汤、鸡汤、玉米淀粉、3/4茶匙(3.5毫升)的百里香、鼠尾草、盐和黑胡椒粉,用搅拌器搅匀。
  2. 加入鸡肉、胡萝卜、芹菜、洋葱、豌豆到内胆中,搅匀。
  3. 盖上慢炖锅盖子,并以高档慢炖3 1/2至4小时,或以低档慢炖7至8小时。
  4. 在一个中等大小的碗中,加入饼干屑,剩下的1/4茶匙(1.2毫升)的百里香、西芹和牛奶,搅匀。揭开盖子,在热的混合料中放入几汤匙的生面团。
  5. 盖上盖子,并以高档慢炖60分钟以上,或直到饺子被煮熟。

份量:6-8

RECIPE TAGS

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