Corn potato beer chicken

Corn potato beer chicken

Introduction:

"It's big meat again today. This dish is one of the dishes I can't miss in my heart. Stewed chicken is a very homely dish, but the taste of this dish is more hierarchical and connotative than homely stewed chicken. Xinjiang's big plate chicken has been eaten by everyone. In some places of this dish, I learned from the practice of big plate chicken and then innovated. As a result, the taste is quite delicious. I have to say that in the innovation of eating this aspect, I have more ideas and talents ~ ~ take this dish as an example, I cut a chicken's chicken nuggets, left the neck claws and the bad corners to cook soup, which is very delicious The rest is stewed. In addition to me, there are three adults and a 9-year-old child in my family. Among the three adults, there are two geriatric patients, but as a result, they have eaten all this dish. Do you think the taste of this dish is bad? If you don't try, you'll be surprised. If you love your family, please spoil their stomachs with food. "

Production steps:

Step 1: clean and chop a fresh chicken, then rinse off the blood and dirt with water many times, drain the water, and marinate it with cooking wine and a little salt for 15 to 20 minutes

Step 2: wash a piece of corn, cook it in a pot, and cut it into pieces.

Step 3: wash and peel the potatoes and cut into hob pieces. Then soak in water to prevent oxidation

Step 4: wash green pepper and red pepper, cut into diamond shaped pieces, slice ginger and cut into scallion sections.

Step 5: prepare some spices: two dried peppers (not afraid of spicy can be a little more, my family has an old man I did not put more), two star anise, a cinnamon, a fragrant leaf, Angelica dahurica a piece.

Step 6: boil a pot of water

Step 7: after boiling, put in the pickled chicken and blanch it. Roll the water again and take it out

Step 8: drain the chicken and set aside

Step 9: pour more oil into the wok than usual

Step 10: after the oil is heated, put in the drained potato pieces, half fry and half fry until the potato skin is golden and crisp, and the edge is translucent.

Step 11: take out the fried potatoes and drain the oil. The amount of oil in the pot at this time is just the amount of oil to be used for cooking, or a little more

Step 12: fire again. When the oil temperature is 70% to 80%, pour in the drained chicken and stir fry

Step 13: stir fry until the chicken is slightly dry. When the chicken is slightly yellow, add cooking wine and stir fry the flavor of spice and wine

Step 14: pour in the seasoned soy sauce. Seasoned soy sauce is for coloring, so you need to handle the amount well. Less uneven coloring is not good-looking, more black no appetite.

Step 15: color the chicken pieces evenly, pour in a tablespoon of tomato sauce and stir well

Step 16: add scallion and ginger slices and stir fry

Step 17: stir well and pour in a can of beer

Step 18: add dry spices and red and green peppers

Step 19: add water to just over the ingredients. Roll away and put in the salt

Step 20: put in a spoonful of sugar

Step 21: put in a spoonful of soy sauce

Step 22: add half teaspoon of five spice powder

Step 23: stir well and taste. If it's not salty enough, add salt again. Sugar is added to neutralize the salty and ketchup flavor, so this dish will not have obvious sweet and sour, and is dominated by salty and fresh. Then cover and simmer for 10 minutes

Step 24: add the fried potatoes in ten minutes

Step 25: turn the pot and stir it from time to time to prevent the potatoes from sticking to the pot

Step 26: cover and stew potatoes over medium heat. Add cornflakes when medium cooked.

Step 27: collect the soup and stew it dry~

Step 28: let's go~

Materials required:

Chicken: one

Potatoes: two

Corn: one

Green pepper: half

Red pepper: half

Scallion: right amount

Ginger: right amount

Tomato sauce: right amount

Soy sauce: moderate

Old style: moderate

Five spice powder: appropriate amount

Salt: right amount

Sugar: right amount

Beer: one can

Cooking wine: moderate

Cinnamon: one piece

Fragrant leaf: one piece

Star anise: two

Dried chili: two

Angelica dahurica: one tablet

Note: 1, beer will make the chicken tender and smooth, dishes flavor, and in the process of stewing alcohol volatilization, so it does not matter, do not omit yo. 2, that spoonful of tomato sauce is the finishing touch, can not be replaced by tomato sauce. 3, if you do not cook the corn in advance, you have to early corn, but also need to blanch and then cut. But the corn cob is juicy. If the novice can't control the amount of water, the soup will be dried early after putting in the corn, which will make the chicken hard and the potato unripe. So it is recommended to cook the corn first. 4. Don't put more dry spices, or the dishes will be bitter. If you don't have them, you should at least have star anise and dried pepper. 5. Add beans and carrots to the side dishes.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh