Chicken Stew with Potatoes
1.
Prepare ingredients:
1. Peel potatoes
2. Wash the chicken and cut into pieces
3. Chop garlic cloves, and put ginger slices into a plate
2.
Boil the chicken nuggets and put on a plate to drain the water
3.
Juice adjustment: 2 g cooking wine + 2 g oil consumption + 2 g light soy sauce + 1 g soy sauce + 0.5 g white pepper
4.
Cut potatoes into pieces and rinse with water to remove the starch on the surface. Heat oil in a pan on low heat, pour in potatoes and turn to medium heat and stir fry. When the surface of the potatoes turns golden brown, they can be served on a plate for later use.
5.
Fried sugar color:
1. First heat the pan on high heat, then add oil and adjust to low heat
2. Add 2 grams of sugar and stir slowly after heating the oil
3. After the sugar is hot and melted, a bubbling sugar color appears. Put the chicken nuggets and stir-fry on medium heat.
4. After the chicken pieces are obviously colored, adjust to low heat, about 1 minute, then add ginger and garlic, stir fry to get the fragrance, then pour in the previously adjusted juice and stir for 1 minute
6.
Pour in boiling plain water (the amount of water is two-thirds of the chicken nuggets) + 1 g salt + 1 g sugar, cover the pot and simmer for 30 minutes, then pour in the previously fried potatoes and simmer for 15 minutes, and finally Collect the juice over high heat and put it on the pan
7.
Add some coriander to decorate, and the delicious chicken stew with potatoes is complete!
retreat--
Tips:
Control the color and heat of frying, and the time of braising
