1. All ingredients are ready
2. Green onion, ginger, celery, potatoes, cut into pieces, wash the big cock, chop into pieces and set aside
3. Add water to the pot and heat the chicken nuggets into the blanching water. When it is boiled, remove the froth and then remove the chicken nuggets and drain for later use.
4. Take a pot and add edible oil, blanch and drain the chicken nuggets in a hot oil pan, and set aside.
5. In another wok, heat the oil, add Pixian bean paste and fry to get the red oil, add the peppercorns and dried chilies, stir fry, then add the green onion, ginger, garlic slices, and star anise to fry until fragrant.
6. Then add the chicken nuggets and stir fry, pour in the right amount of cooking wine, light soy sauce, dark soy sauce, salt and a little rock sugar to taste, stir fry a few times.
7. Pour the broth of the blanched chicken into the pot so that the broth is over the chicken nuggets. Cover the pot and cook until boiling.
8. After boiling, add the potatoes and continue to turn the high heat to medium heat until the potatoes are soft and rotten.
9. Cover the lid, turn to low heat and simmer until the chicken is overdone, then add the chopped celery
10. Sprinkle some chopped green onion and coriander when serving. Served with hot rice.
Tips:When the roast chicken is about to burn, you can bake a few pancakes on the side of the pot, and then cook some rice. You can have a full meal.
