Stewed Chicken Legs with Curry Potatoes

Name: Stewed Chicken Legs with Curry Potatoes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: About 400g Chicken thigh; 3 pcs Big long potatoes; 1 small piece ginger; 2 cloves garlic; 1/2 tbsp corn starch; 1 tbsp Soy sauce; 1/4 tsp pepper; 1/4 tsp Refined salt; 1 tbsp Cooking Wine; 8g curry; 1 tsp Chili shavings; 1 tablespoon Oyster sauce; 1/2 tbsp Sugar; 1/2 tbsp Turmeric powder; 1/3 teaspoon black pepper powder; 1/3 teaspoon Instant coffee

by rosejyy2000

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Braised chicken legs, slurped meat, plus soft potatoes, spicy curry, in the cold winter, we all yearn for it, we can imagine, coming home hungry from the cold wind outside, mother or I served a large plate of curry potato stew meat and a large plate of rice for my family. I took off my coat and ate it wildly. Life was actually very simple, and contented people were happy. "

Stewed Chicken Legs with Curry Potatoes

1. Use a knife to cut the joint of the chicken thigh bone into a circle as deep as the bone, so that the thigh can be easily withdrawn;

Stewed Chicken Legs with Curry Potatoes recipe

2. Also use a knife to make a circle on the big bone end of the chicken leg to separate the joint from the meat;

3. Pull out the whole bone;

4. Cut the chicken legs into large pieces and place them in a bowl. First put the corn flour to grab evenly, then add 1 tbsp light soy sauce, 1/4 tsp pepper, 1/4 tsp refined salt, 1 tbsp cooking wine, and grab evenly. Let stand for 20 minutes;

5. If you are not in a hurry to cook, you can put it in the refrigerator overnight to make the meat more delicious;

6. When it's time to cook, fry the bottom and both sides of the meat first, and then take it out of the pot;

7. Prepare ginger and garlic;

8. Re-start the pot on the high heat, put the bottom oil in the pot, put the curry, and dissolve it;

9. Add minced ginger and minced garlic, sauté;

10. Pour in potatoes and chicken nuggets;

11. Add water or stock almost to the chicken nuggets and potato noodles, seasoning 1 tsp chili shavings, 1 tbsp oyster sauce, 2 tbsp light soy sauce, 1/3 tsp refined salt, 1/2 tbsp sugar, turmeric powder 1/ 2 tablespoons, 1/3 teaspoon black pepper powder, 1/2 teaspoon instant coffee, stir a few times;

12. Cover the pot with lid and simmer on medium heat;

13. Until the potatoes are fully cooked;

14. Collect the juice over high heat until it is about half of the original juice. Don't stew too dry. Serve it on the pot and enjoy it while it is hot.

Tips:
1. The main ingredient is not necessarily chicken thigh meat, but also large chicken nuggets, chicken wings, beef and pork;
2. The sauce is not fried or fragrant, and the curry must be put into the pot afterwards, so that the aroma can be fully brought out;
3. Add appropriate amount of chili crumbs to the dishes to enhance the spiciness and warm up after eating;
Fourth, a small amount of instant coffee is also added to the dishes to enhance the aroma, but it must not be too much, as the taste of the dishes will be bitter.