Braised Potatoes with Chicken Drumsticks
1.
1. Prepare ingredients, clean potatoes, clean chicken shanks, remove excess fat and reduce fat intake.
2.
2. Peel the potatoes and cut into hob pieces. The hob block is to rotate the potatoes to cut irregular pieces, as shown in the figure.
3.
3. Boil water in a pot, and blanch the chicken shanks in a low heat to remove grease and other dirt.
4.
4. Fried sugar color. Heat up the wok, add an appropriate amount of cooking oil, not too much, just as much as usual. Turn off the low heat, put the prepared sugar in, and slowly fry on low heat until it becomes brown-red.
5.
5. Put the blanched chicken shanks quickly into the pot and stir fry, so that each piece of chicken is evenly coated with sugar, and cook 3 tablespoons of cooking wine. .
6.
6. Add small potato pieces, stir-fry twice, add appropriate amount of water, then add 2 spoons of light soy sauce, 1 spoon of soy sauce, seasoning, without salt. Then add the chopped green onion, ginger slices, and cooking wine.
7.
7. Add a proper amount of water to the chicken shank. Cover the lid and simmer until the water is boiled.
8.
8. Prick the chicken and potatoes with chopsticks, and they will be ready when they are soft. Bring the soup on high heat, add appropriate amount of salt to taste before serving, add half a spoon of sugar to neutralize the flavor, add appropriate amount of chicken powder or chicken essence, and serve it on the pan.
9.
The chicken is soft and tender, and the potatoes are sweet. It is a very home-cooked dish.
Tips:
Buy potatoes that are yellow. They are noodles and suitable for stewing. If you don't know which one, you can let the stall owner pick it up. If you lose weight, the excess fat on the chicken legs can be removed, and the skin can also be removed to reduce fat intake. Pouring it in a pot of boiling water will remove part of the fat. If you don't lose weight, you don't need to go. After all, chicken has some fat and it will be more fragrant. Also, the color of fried sugar is the key. If the heat is not enough, the color is not enough, and there will be bitterness if it is overheated. Therefore, mastering the heat of the fried sugar is the key. After the sugar color is fried, the chicken shanks will splash around when they are put into the pan, and be careful of burns. You can use the lid as a "shield" haha. At the end of the stew, be sure to take care of it. Don’t mash the pot. Use chopsticks to pierce the chicken thighs easily. It means it is cooked. Add salt after the stew. This way the chicken is easy to soften. Finally, the fire will be ready .
Thank you for your interest in squirrel fish cuisine. Squirrel Fish 77, certified food expert on major food platforms, self-media writer, author in Baidu food field. A pure foodie, like food making and sharing with friends. If you like it too, please click "Follow" me! Squirrelfish 77 updates food and food making tips from time to time.
