Corn Potato Stew Chicken

by Li Xiaobin

4.6 (1)
Favorite
15

Difficulty

Normal

Time

1h 30m

Serving

3

The corn is soft, waxy and sweet, and the stewed chicken with potatoes is a home-cooked stew often eaten by people in the Northeast.

Corn Potato Stew Chicken

1. Cut local chicken into pieces, blanch the bleeding with cold water

2. Diced waxy corn

3. Carrots diced

4. Peel and cut potatoes

5. Add vegetable oil to the pot, add the chicken nuggets and stir fry until the color changes

6. Add green onion, ginger, garlic, star anise, cinnamon and dried red pepper and stir fry until fragrant

7. Add cooking wine, soy sauce, dark soy sauce and sugar and stir well

8. Add appropriate amount of water, turn to a low heat and simmer for 30 minutes

9. Season with salt and add carrots

10. Put in the potato wedges

11. Put the glutinous corn cubes in, continue to simmer for 30 minutes, then harvest the juice on high heat

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