1. Prepare the ingredients, wash and drain the chicken, peel the potatoes and cut into chunks, cut the onion, ginger, and garlic
2. Put water in a pot, add ginger slices when the water is boiled, blanch the chicken in the water, add a spoonful of old wine
3. Take out the blanched chicken and put it in cold water~ This step can make the chicken skin firmer and taste better
4. Heat the pan, add oil, fry the onion, ginger, garlic, onion, dried chili and spices into the pan to burst the aroma
5. Pour the blanched chicken and stir fry until the chicken is slightly golden
6. Add salt
7. Add soy sauce
8. Add oyster sauce
9. Add rock sugar. Add a small piece of rock sugar to make stew to improve the freshness
10. After continuing to stir fry, add potatoes to continue stir fry
11. Add boiled water, it’s better to have the chicken before
12. Cover the pot and simmer on medium-low heat for 20 minutes
13. Take out the potatoes and the ingredients when the water is half way down. Because I personally don’t like the way the potatoes are completely shredded, nor do the dried chilies or other things rot in the pot, which will affect the appearance of the whole dish, so I will do this every time I make a stew. Take it out. Then the fire began to collect the juice
14. When the juice is almost ready, pour in potatoes and green peppers~ Because I suddenly felt that more red peppers look better, so I secretly cut one of them
15. Stir-fry for a while and it will be out of the pot~, friends who like rice bowls can leave some juice to soak the rice, put the plate with the cooked potatoes and chicken nuggets on top of the rice, and pour the soup on it. The deliciousness is beyond words
Tips:No skill, just stew. If there is any skill, it is to fish out the potatoes halfway, so that the dishes will not become a pile of mash. This method is suitable for all kinds of cooking, making beer duck or anything is not a problem~
