Name: Braised Chicken Nuggets with Potatoes and Carrots
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Chicken leg; 250g potato; 200g carrot; 20g Sugar; 15ml oil; 2 tablespoons salt; 1 tablespoon Soy sauce; 20g shallot; 20g ginger; 3 pcs star anise; 2g pepper; 2 tablets Bay leaf; 1 piece Cinnamon; 2 pcs Cardamom

Braised Chicken Nuggets with Potatoes and Carrots

by Hua Ning Yuyan

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

A very good dish, potato and carrot stewed chicken nuggets, regular consumption of carrots is good for the eyes. Nowadays, the eyesight of adults and children are generally reduced. Usually, eating more carrots can play a health role.

Braised Chicken Nuggets with Potatoes and Carrots

1. All seasonings are ready

2. Wash potatoes and carrots, peel them, cut into hob pieces for later use

3. Chop the chicken legs into small pieces, or use white striped chicken

4. Boil the chicken nuggets with water to remove the blood foam inside

5. Rinse the blanched chicken nuggets with cold water to wash off the dirt on the top and remove them for later use

6. Put oil in the wok, add sugar, simmer slowly, the sugar melts and starts to bubble

7. Stir constantly with a shovel, and boil it into caramel color, as shown in the picture

8. Pour in the blanched chicken nuggets and stir fry quickly on high heat to make them evenly colored

9. Add all the seasonings, stir fry, fry the aroma, pour in the light soy sauce, dark soy sauce to taste

10. Pour in the right amount of water, finish the chicken nuggets, add salt, bring to a boil on high heat and turn to low heat to simmer for about 40 minutes

11. Pour in the sliced potatoes and carrot pieces

12. Stewed potatoes and carrots are soft and overripe, turn off the heat and cook

13. Braised chicken with potatoes and carrots is ready

Tips:
When frying the sugar color, use a low heat. When the sugar starts to melt and slowly bubbling, use a shovel to take a look. Don’t add the meat until it turns black. Then the meat will be slightly after the stew. Bitterness