Roast Chicken Skeleton with Cumin Potatoes

Name: Roast Chicken Skeleton with Cumin Potatoes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Chicken rack; 1 piece potato; 1 tablespoon Cumin powder; Some shallot; A few pieces ginger; 2 cloves garlic; 1 piece star anise; 1 tablespoon Cooking Wine; a little Thirteen incense; a little Vinegar; a little salt; a little Soy sauce; a little Vegetable oil

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

In fact, I personally feel that the chicken skeleton is more delicious and delicious than the stewed chicken. Especially for me who loves to bite the bones, I like to eat grilled chicken racks or fried chicken racks, cumin powder plus chili noodles and The sesame seeds are roasted so that they are fragrant and oily. They are salty and spicy, making them the best for dinner (swallowing secretly here...).
But the little pots at home can’t taste the spicy taste at all, so they can only use potatoes to cook, cumin enhances the flavor, the potatoes are fragrant and glutinous, and it is delicious~~:)

Roast Chicken Skeleton with Cumin Potatoes

1. Thaw the chicken skeleton, wash and drain off the water.

Roast Chicken Skeleton with Cumin Potatoes recipe

2. Grill the chicken skin, scrape off the excess yellow fat on the surface with a knife, and chop off the chicken butt. Those who like to eat chicken skin can also be kept.

3. Remove the internal organs and other debris.

4. Use kitchen scissors to remove the shoulder blades and ribs, chop off the chicken neck, take apart all the parts that can be disassembled, and chop the remaining parts into sections.

5. Slice the green onion ginger garlic and set aside.

6. The chopped chicken racks are blanched for a while and set aside.

7. Heat oil, green onion, garlic and star anise in a frying pan. I personally like the scallion and garlic flavor, so put more.

8. Put the blanched chicken pieces into the pot, and pour the cooking wine. Stir-fry the light soy sauce, add a little vinegar, thirteen spices and salt.

9. Add a small amount of water, simmer on a low heat, turning it occasionally. At this time, peel the potato chips and cut into small pieces.

10. Simmer slowly until the soup becomes less, and the meat of the chicken skeleton is colored and flavored.

11. Add the potato wedges and cumin powder and stir fry.

12. Stir fry while collecting the juice, taking care not to let the potatoes stick to the bottom of the pan.

13. When it's done, cover the lid and simmer for a while. At this time, the soup is basically sticking to the chicken skeleton and potato pieces. Let's chew on the bones~~ :)

Tips:
1. Adding vinegar can remove fishy, and eating "vinegar" is good for your body.
2. The chicken skeleton must be cleaned, including the trachea, lymph nodes, internal organs and congestion in the neck. Otherwise there will be a peculiar smell after cooking. Yellow fat and chicken skin can be removed as much as possible, otherwise it will be too greasy.
3. After adding potatoes later, if you feel that the saltiness is not enough, you can add a little more salt.
4. You can also save more soup, put the potato pieces in the stew, it will be softer.