Stewed chicken leg with potato

Stewed chicken leg with potato

Introduction:

"Chicken leg is thick and delicious. Potatoes are tasty and healthy. I can't put down their combination! "

Production steps:

Step 1: prepare the materials first. Cut potatoes into pieces and soak them in water for later use; shred shallots, slice ginger and mince garlic for later use; cut chicken legs into small pieces. Then blanch the cut chicken legs. When the chicken legs change color and foam comes out of the water, take out the chicken legs.

Step 2: add proper amount of oil. After the oil temperature rises, add Chinese prickly ash, soy sauce and red dry pepper one after another. After the flavor comes out, add ginger slices, minced garlic and shredded green onion (part of shredded green onion), and then add chicken legs. Then put in the remaining shredded green onion. When the chicken leg is half cooked, put in potatoes, add seasoning, add appropriate amount of water; transfer to low heat and simmer slowly.

Step 3: when the color of chicken leg and potato changes and tastes good, turn the fire to medium fire or high fire (depending on the amount of soup). When the soup is almost gone, stop the fire and serve.

Materials required:

Chicken leg: 150g

Potato: 250g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Oil: small amount

Salt: 2 tbsp

MSG: 1.5 teaspoon

Thirteen spices: one and a half spoonful

Soy sauce: right amount

Vinegar: right amount

Sugar: small amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Cooking wine: 3 tbsp

Note: when frying pepper and red pepper, pay attention to the oil temperature, not too high, and the fire should not be big, in order to avoid pepper and red pepper black. The ratio of potato to chicken leg and the amount of soup can be adjusted according to your own taste.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: slightly spicy