Chicken Heart Potatoes
by Private Kitchen Cloud Mansion
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the chicken heart and set aside. Slice ginger and cut green onion into small pieces. Cut the potatoes into small cubes.
2. Bring the water in the pot to a boil, add the green onion, sliced ginger, cooking wine, add the chicken heart and copy for a while, remove the foam, and save the water for the chicken heart for later use.
3. Put oil in the pot, add dried chili, chopped green onion, aniseed in the oil, add 1 tablespoon of golden sauce and stir fry to get the fragrance.
4. Add chicken hearts, 2 tablespoons of light soy sauce, a little dark soy sauce and stir fry. After the chicken hearts are colored, add the potatoes. After the potatoes are colored, add the water for the chicken hearts. Cover the pot with a little salt and simmer for a while.
5. Wait for the potatoes to be simmered thoroughly, taste the noodles, then collect the soup over high heat, and sprinkle with chives after serving.
Tips:Choose a small chicken heart, and take out the dried chilies when you are afraid of spicy stewing. The dried chilies are mainly to remove the fishy.
