Potato Stew Chicken, Easy to Learn, and Eat with Rice!
1.
Prepare all the ingredients and ingredients, chop the chicken legs into small pieces, rinse, and cut the potatoes into small pieces and soak in cold water for later use.
2.
Heat the oil in a pan, add the ginger and pepper to fragrant.
3.
Put the roots of the chicken wings into the pan and fry until there is no moisture.
4.
Pour in 1 tablespoon of oyster sauce and 1 tablespoon of soy sauce, and stir well.
5.
Then pour a small bowl of water and bring the soup to a boil over high heat.
6.
Cover the pot, turn to low heat and simmer for about 10 minutes.
7.
Then pour in the drained potato pieces and stir-fry briefly.
8.
Sprinkle with chopped green onion, cover the pot again, and continue to simmer for about 10 minutes.
9.
Open the lid, add a little salt to taste, turn to high heat to collect the juice, when the soup is thick, turn off the heat and serve.
Tips:
1. If the soup is too little during the stewing process, add warm and hot water to adjust it.
2. When stewing the chicken nuggets, be sure to simmer slowly over a low fire, so that the stewed chicken will be delicious.
3. The chicken pieces here are not blanched. Soak them in cold water for half an hour. This way, the chicken will be tender and tender.
