1. Blanch the chicken and wash off the foam.
2. Heat the scallion, ginger and garlic in a hot pan. (Pat it lightly with a knife)
3. Stir-fry the chicken over high heat for two to three minutes. The skin is slightly charred.
4. Add cooking wine and Haitian soy sauce and stir fry until it's colored.
5. Add enough water, turn to low heat and simmer.
6. Peel the potatoes, wash and cut into pieces.
7. After the chicken is simmered for about 20 to 30 minutes, add potatoes, add enough salt, and continue to simmer. Remember to open the lid and flip it. How long it takes to stew depends on how old the chicken is. I stewed this five-jin chicken for more than 50 minutes (although I only used one-fifth of the part), and the chopsticks penetrated easily and it was cooked.
8. Out of the pot.
Tips:If the person who killed the chicken did not bleed the chicken, soak it in clean water for an hour and then clean it. If the blood is not soaked out, it is likely to be fishy and affect the taste, and there will be blood clots when stewed, which will affect the appearance. But soaked chicken is easy to spoil, so eat it as soon as possible.
