1. Prepare diced chicken, preferably free-range chicken, green onion, ginger, pepper skin and star anise
2. Because chickens on the market generally have a relatively high moisture content, put the chicken directly into the hot pot and stir fry (without oil in the pot), wait until the roasted dry chicken is served, and the meat of this kind of chicken is relatively firm. very chewy
3. Add rock sugar to the hot oil pan, so that the burnt meat is red and bright
4. Add the chicken and stir fry. When it is slightly browned, drip the white wine along the pot for a week, cover the pot, and let the aroma of the wine soak into the meat.
5. Add star anise, ginger slices, chili peel, stir fry for a while, add light soy sauce, dark soy sauce,
6. Pour boiling water (must be boiling water, otherwise it will seriously affect the taste), add scallions and simmer for 20 minutes
7. Remove the green onion, add the potatoes, continue to simmer for 20 minutes, collect the juice on high heat, add the light soy sauce and fresh red pepper and stir fry
Tips:To make this dish, I first roast the chicken in a hot pan to dry the water. During this time, the oil in the chicken skin will also be leached to make the chicken taste better and more fragrant. The addition of white wine during frying will maximize the aroma of the chicken. Of course, the most important thing is the ingredients, preferably chicken bought in the market or rural market
