Stewed chicken leg with tomato juice

Stewed chicken leg with tomato juice

Introduction:

Production steps:

Step 1: remove the bone from the chicken leg. Be careful not to lose weight when removing the bone.

Step 2: dice the chicken leg, add wine, black pepper, pepper, ginger and garlic starch and marinate for 10 minutes.

Step 3: wash potatoes, peel and dice, wash tomatoes, peel and dice, and cut garlic into segments.

Step 4: heat the oil in the pan to 80%. Saute the pickled diced chicken.

Step 5: load the plate for standby (try not to shovel oil).

Step 6: stir fry potatoes with hot oil for 2 minutes.

Step 7: add tomato and garlic seedlings and stir fry until fragrant.

Step 8: stir fry with tomato sauce for 1 minute.

Step 9: add chicken leg soup and simmer until potatoes are soft and rotten.

Step 10: add smooth diced chicken and simmer for 2 minutes.

Step 11: add appropriate amount of salt to the juice.

Step 12: put it on the plate and the fragrance will come out.

Materials required:

Potatoes: 4

Tomato: one

Chicken leg: 2

Garlic sprouts: 3

Ginger: 2 tablets

Garlic: half

Pepper starch: right amount

Black pepper: moderate

Chicken essence: appropriate amount

Cooking wine: moderate

Salt: right amount

Ketchup: two teaspoons

Note: potatoes and chicken are mixed with the sweet and sour of tomato. It's delicious. Bibimbap in soup is super. Simple nutrition. Braised chicken leg with potato in tomato juice http://home.meishichina.com/recipe-edit-id-13453.html

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: sour and salty