Stewed Vermicelli with Chicken and Potatoes
1.
Prepare the raw materials: chicken, potatoes, vermicelli, ginger, aniseed and dried tangerine peel. The new potatoes have come down this season, so I chose to use potatoes to stew the chicken. The potatoes should be noodles.
2.
The vermicelli was soaked in water, potatoes were peeled and cut into pieces, ginger and green onions were cut into large pieces, and chicken was chopped into pieces. I used half a chicken.
3.
Pour cooking oil into the wok, pour the cleaned chicken nuggets into the pan and stir-fry on low heat, stir out the chicken fat, pour the fried fat into a small bowl, save it for later pancakes, and make the pancakes soft It's delicious again.
4.
Cook the cooking wine into the pot to remove the fishy smell, and then add rock sugar to fry the beautiful color.
5.
Add green onion and ginger slices, fry the aroma, pour the chicken into the pressure cooker, cook the chicken in the pressure cooker, it can mature quickly.
6.
Add boiling water to the pressure cooker, 2 cm below the chicken, add aniseed and dried tangerine peel, cover the pot and let it steam for 25 minutes.
7.
After 25 minutes, the chicken was soft and rotten. Pour the chicken and broth into the wok, add the potato wedges.
8.
Now let's season it, add light soy sauce, salt to taste, and toned soy sauce.
9.
When the potatoes 9 are ripe, add the soaked vermicelli and cook for a while.
10.
Look, the stewed noodles with chicken and potatoes are ready.
11.
Soft and rotten chicken, noodle potatoes, strong vermicelli, different taste, fragrant, two bowls of rice are not enough.
Tips:
1. I use Beijing oil chicken. It takes 3 hours to simmer in an ordinary pot, so I used a pressure cooker in the middle.
2. The newly-listed potato noodles are very delicious and taste good when used for stewing chicken.
3. The vermicelli should be soaked in water in advance to make it easier to cook.
4. This dish does not have too many seasonings, it is the original taste, childhood memories, and mother's taste.
