1. Cut the chicken drumsticks into pieces for later use. If you can marinate in cooking wine for 20 minutes in advance, peel the potatoes and set aside.
2. Scallion ginger garlic, star anise, cinnamon, cooking wine ready
3. When the oil is 70-80% hot, put the chicken legs into the stir-fry. I did not marinate in advance because of time. If the time can be better, it is better to marinate in advance so that the meat will taste better.
4. Add the green onion, ginger, garlic, light soy sauce, and cooking wine. After the color is uniform, add boiling water. The water is to make the meat more tender and not smelly. If you have tangerine peel at home, you can also put some in it, and the taste will be better.
5. Simmer the chicken legs separately for 15-20 minutes, then add the cut potatoes.
6. After the potatoes and chicken nuggets are simmered together for 20 minutes, you can harvest the juice on high heat. Of course, you can also control the time according to your own taste. My family likes to eat noodle potatoes, so the stewing time is relatively long. Finally, add some salt and cook. This juice is used for bibimbap, the taste is almost lost.
