Claypot Dishes---------squid Braised Chicken
1.
Cut the chicken into small pieces, soak the dried squid in advance and cut into shreds, slice the ginger, and cut the potatoes into cubes.
2.
Put the oil in the pot (you don't need too much, because the chicken will get oil when braising), heat it up on high heat, add the squid and ginger slices and sauté until fragrant.
3.
After sauteing, drain the oil and transfer it into a clay pot. The remaining oil in the pot is used to fry the chicken.
4.
Add the chicken and sauté on the same high heat.
5.
Put the sautéed chicken out and transfer to a clay pot, put a small bowl of water, cover and simmer, turn the heat to low when the water is boiled.
6.
Simmer for about ten minutes. When you can smell the strong aroma, open the lid and add the diced potatoes, salt and soy sauce, and stir with chopsticks.
7.
Stir well and continue to simmer for about 8 minutes with the lid on. Take the chopsticks to test whether the potatoes are well cooked, add a proper amount of chicken essence, and stir evenly with the chopsticks.
8.
Sprinkle with the cut garlic sprouts, then turn off the heat and serve.
Tips:
1. Tender chicken should be used for claypot dishes. Old chicken is too hard for soup.
2. Cut the potatoes into larger pieces and put them in later. Put them too early and they will be simmered.
3. If you don't like potatoes, it is very good to replace them with chestnuts or taro.
