Spicy and Oil-free Large Plate Chicken
1.
Prepare all the ingredients and seasonings you need, and make a fuss when making the noodles. In the first step, we chop the chicken into pieces and clean the blood and bone residue. Take off the excess fat and chicken skin with oil, save it and don't throw it away, it will be useful for a while. I use steamed chicken, so I need to divide it in advance, so I won't shoot the dividing step. I feel that it is bloody.
2.
Prepare a variety of seasonings, 2 bay leaves, 2 aniseed, not too much seasoning, otherwise it will grab the deliciousness of the chicken itself. Cut the green onions into sections, cut the old ginger into slices, and prepare an appropriate amount of rock sugar.
3.
Boil a pot of water first. After the water is boiled, pour in the cooking wine, put in a few green onions and sliced ginger, put the chicken pieces in and blanch for 3 minutes. After boiling, you will see a lot of blood foam floating, skim the blood foam on the surface, and use chopsticks to pick up the remaining chicken nuggets in the place where the water boils in the pot to control the moisture.
4.
Peel 3 potatoes and cut into large thick slices. Potatoes are best to choose the kind of yellow heart. This kind of potato noodles is sweet and suitable for stewing. I put 3 medium-sized ones and it still feels less. The potato cubes in this dish are better than chicken after being stewed. The family is rushing to eat the potatoes in it. The potatoes are all robbed, but there is still a lot of chicken left.
5.
The wok is hot, no need to put oil. At this time, chop the chicken and remove the excess fat. It will come in handy. After the pot is hot, put the fat into the pot, press it with a shovel while heating, and slowly reduce the fat on a low fire. When the fat in the pot is almost enough, take out the chicken skin and save it if you like to eat it. The excess fat is not greasy after the chicken skin is removed, and the chicken nuggets are healthier with less fat.
6.
Then pour the chicken nuggets into the pot, stir-fry a few times, add light soy sauce, dark soy sauce, cooking wine, and oyster sauce and continue to stir-fry evenly.
7.
Add the right amount of hot water, it is hot water! Hot water! Hot water, do not add cold water, the chicken will shrink when it is cold suddenly, which will directly cause the chicken nuggets to harden and taste bad. Do not put salt, add aniseed, green onion, ginger slices, then add an appropriate amount of rock sugar, cover the lid, turn to medium-low heat and simmer for 20 minutes.
8.
Open the lid, use chopsticks to poke the chicken pieces and soften them, then you can put the potato chips in. If the chicken is still a bit hard, simmer for a few more minutes. Add the potatoes and simmer for another 8 minutes until the potatoes are soft.
9.
This large plate of chicken has less oil and is healthy, and the chicken nuggets are fragrant and smooth, and very tender. The potato nuggets fill up the soup of the chicken nuggets and become soft, waxy, sweet and full of flavor. The dishes in this delicacy are more popular than meat, and it is rare for a son who has no meat and dislikes to rush to eat and ignore the meat.
Tips:
It is best to buy potatoes with a yellow heart, this kind of potatoes is suitable for stewing, soft and sweet. After the potatoes are put in the pot, take care of them. Due to the gelatinization of the starch in the potatoes, it is easy to paste the pot.
