1. Peel the potatoes and cut into pieces, shiitake mushrooms into slices, green onions into slices, ginger into shreds, red pepper into small slices, and then peel a few pieces of garlic for later use.
2. Cut the chicken into pieces and soak in cold water for an hour to remove blood.
3. Take the chicken out, drain the water, and wipe the surface of the water with absorbent paper. Put the chicken directly into the pan, fry it slowly, and dry the water in the chicken to fry out the fat in the chicken skin.
4. Put the green onion, ginger, garlic, and red pepper in a pot and fry on low heat to get the fragrance of the auxiliary ingredients.
5. Then add the shiitake mushroom slices and potato wedges, and stir-fry for two minutes on high heat.
6. Add enough water at one time, the amount of water used should not exceed the amount of chicken.
7. Put a spoonful of light soy sauce, half a spoonful of dark soy sauce, and an appropriate amount of salt after the fire is boiled. Cover the pot and simmer for about 15 minutes.
8. Open the lid, if there is still soup in the pot, collect the juice on high heat. Add a small amount of white pepper and stir-fry well before serving.
9. According to personal taste, add some chopped green onions or chopped coriander before serving.
10. The chicken is fragrant and tender, and the potatoes are soft and delicious, especially delicious.
11. After eating such a pot of stew in winter, the whole body is warm, so comfortable!
