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
