Spicy potato chicken: simple stew

Spicy potato chicken: simple stew

Introduction:

"Autumn is coming. The weather is cool and the taste is better. In recent days, my husband has been eating meat dishes and drinking a little wine. Ha ha."

Production steps:

Step 1: a native chicken (because a native chicken is only about two Jin, so one is not much) is chopped and cleaned up

Step 2: seasoning preparation. (it has been clearly written in the column of seasoning) you can add or subtract according to your taste)

Step 3: potato peeling and cutting hob block

Step 4: pour the oil into the pot and cook until 5. When it's mature, stir fry ginger, onion, garlic, cinnamon and prickly ash until fragrant

Step 5: then pour in the native chicken and stir fry until it is cut off

Step 6: add ingredients to remove the fishy smell, add a spoonful of raw soy sauce and a spoonful of old soy sauce to add color, and add appropriate amount of salt to taste. This step needs to stir fry for a little longer, about 5 minutes

Step 7: stir fry the chicken with all the seasonings, add the potatoes and stir fry for a while

Step 8: add water and simmer for half an hour

Step 9: put it on a plate. This dish has a good wine

Materials required:

Small native chicken: 1

Potatoes: 2

Salt: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Red pepper: right amount

Zanthoxylum bungeanum: right amount

Moderate: Cinnamon

Garlic: right amount

Note: stewed chicken, the best choice for small local chicken, meat tight and elastic, stewed out rich flavor, no fishy taste

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy