Chicken Heart Stewed Potatoes
by Private Kitchen Cloud Mansion
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare ingredients. Soak the chicken heart in cold water for a while to remove the blood, and rinse the blood inside.
2. Peel potatoes, wash and dry, then cut into hob pieces, carrots into hob pieces, and green onions and ginger into large pieces.
3. Put the chicken heart cold water into the pot, add the ginger slices, cook the wine, and blanch the water for a few minutes to remove the froth.
4. Remove the chicken heart, wash it with warm water to remove the foam, dry it, and cut a 2 cm deep cross knife at the top of the chicken heart to make it easy to burn.
5. Put the oil in the pan, and the amount of cooking is slightly more than usual. Put the potato pieces in the oil at 60% heat. Stir the potatoes into golden brown on medium-high heat. The sides are transparent and the outer layer becomes hard.
6. Put the smashed potato pieces out and set aside, and stir them until it is just right.
7. Put a little oil in a frying spoon, warm the oil, add onion, ginger, and dried chili until fragrant, then add chicken hearts, add a little pepper, cook with cooking wine, and add a little sugar and light soy sauce to fry the chicken hearts for color.
8. Add the simmered potatoes, a pinch of salt, and stir-fry the potatoes for color and flavor. Add 2 tablespoons of soup and simmer for 5 minutes.
9. When the soup is thick, add a little chicken powder, stir well and turn off the heat.
10. Platter. Strong fragrance, suitable for all ages.
