Potato Roasted Chicken Nuggets
1.
Prepare all the ingredients so that you don’t have to worry about making them. First peel the potatoes, clean them, and cut them into hob blocks. Can't cut the hob blocks? Look at the picture, you will understand at a glance. Remove the old skin on the onion, wash and cut into pieces.
2.
Cut the green onion into sections, cut the old ginger into thick slices, prepare aniseed, bay leaves, appropriate amount of sesame pepper, and rock sugar and put it in the picture.
3.
You can wash and chop the three-yellow chicken, drumsticks, or chicken nuggets that you bought back. Put an appropriate amount of water in the pot to boil, put an appropriate amount of green onion, ginger slices, cooking wine, put the chicken pieces in and blanch for 3 minutes to remove blood and dirt, take it out and clean the blood foam with hot water.
4.
Heat the wok on the fire, pour in the right amount of cooking oil, first add the aniseed, bay leaves, sesame pepper, then put the onion and ginger in it, stir fry for the aroma, then put the onion in the pot and turn it over. Stir fragrant.
5.
Add the blanched chicken nuggets and stir-fry evenly. Add 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, and 1 tablespoon of dark soy sauce. Leave the salt in place, and stir-fry evenly to color the pieces.
6.
Add hot water, add rock sugar, cover and bring to a boil, simmer for about 15 minutes on low heat. Open the lid and pierce the chicken nuggets with chopsticks. The meat can be pierced through with chopsticks. Then put the cut potato nuggets into the pot, season with salt, and continue to simmer for 10 minutes.
7.
Open the lid again and prick the potato wedges with chopsticks. It can be easily penetrated to prove that the potatoes are also cooked. See if there is more soup in the pot, turn on a high fire to thicken the soup. Wash the garlic sprouts and cut them into sections, put them in a pot, turn off the heat, use the remaining temperature to boil the garlic sprouts, put them on a plate and serve them on the table.
8.
The potato roasted chicken pieces are ready, the chicken is smooth and tender, and the potatoes suck up the muscles of the soup, making it soft and tasty. Every time I cook this peasant dish, there is not even a drop of soup left, and my son is not enough to eat two bowls of rice.
Tips:
The chicken should be blanched in water to remove the blood and smell. The garlic sprouts can be replaced with some green pepper pieces, but they are not as flavorful as garlic sprouts. The salt should be added last so that the chicken will be tender and flavourful.
