1. Take half a chicken, the chicken weighs a catty, wash it and cut into pieces, heat 50g vegetable oil in a pot, pour the chicken into it and stir-fry.
2. When the chicken is slightly browned, add 2g peppercorns, an aniseed, 6g cinnamon, five pieces of bay leaves, and 6g white sugar in sequence, and continue to fry for half a minute. (This step can not only create a little sugar color, but also inspire the aroma of pepper and various spices. You need to pay attention to the heat and don't fry the pepper)
3. After the aroma is fried, immediately add 1000ml of boiling water, 20g of soy sauce, 15g of soy sauce, 10g of cooking wine and 3g of salt. (I feel that my bean paste is relatively salty, so I only add 3g of salt. You still have to decide how much salt to add according to the saltiness of your bean paste, taste the soup, and then decide how much salt to add)
4. Clean 150g potatoes and 100g carrots and cut into small pieces, 20g millet spicy ginger slices, put them into the pot, simmer over medium heat, do not cover the whole process. (If you put the lid on, the chicken smell will not be released very well)
5. Stew until the water evaporates and stir-fry for a few more times to let the fat on the chicken skin fry out, then turn off the heat.
6. Then you can serve it on the plate, sprinkle with 5g chopped green onion, and you're done!
Tips:This dish is really delicious! highly recommended! If the family eats it, it is recommended that the amount of ingredients be doubled. Of course, everyone should pay attention when choosing chicken. Try to buy a better chicken. The taste is still very different.
