The Killer of Rice ~ Stewed Chicken Wings with Potatoes in Casserole
1.
Peel potatoes, cut large pieces of chicken wings with a hob, wash and cut into three large pieces
2.
The fins and the roots are marinated for a few times
3.
All the ingredients except the ginger and garlic are added to the chicken wings
4.
After mixing well, let it marinate for half an hour. It can be sealed and marinated in the refrigerator in hot weather. Stir twice during this period.
5.
Put oil in a casserole, medium heat, sauté ginger and garlic, pour in potato pieces, stir with chopsticks so that the potato pieces are covered with cooking oil
6.
Stir fry for a little time, then add the marinated chicken wings
7.
Add half a bowl of water to the marinated chicken wings and mix them into the casserole.
8.
The casserole is on medium heat throughout the whole process. Cover the lid and simmer for 15 minutes before opening the lid. Check whether the potatoes are prone to puncture with chopsticks If so, turn off the heat and sprinkle with coriander/green onion/chili rings to decorate and serve
Tips:
After the potatoes are sticky in the oil, fry them in a casserole for a few times, so that they will not fall apart easily. It is recommended that the chicken wings are fresh and marinated.