Braised Chicken Legs and Potatoes - a rough version of the food that satisfies cravings

Overview

Greedy! Greedy! Greedy! The pig mother who always loses weight tomorrow makes meat dishes again, sin, sin! New potatoes are on the market, and with the addition of vitamin-rich carrots, the rice is stewed in a thick pot

Tags

• hot dishes
• home cooking
• common dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• aniseed
• chicken legs
• cinnamon
• edible oil
• scallions
• white sugar
• zanthoxylum bungeanum
• carrot
• ginger slices
• small potatoes

Ingredients

Steps

1. 1 Peel the new baby potatoes and wash the carrots

   

2. 2 Chop the chicken legs into pieces and soak them in blood water. The pig mother usually runs for about 10 minutes. If the soaking time is too long, it will affect the taste.

   

3. 3 Cut green onion into sections and slice ginger

   

4. 4 Potatoes and carrots cut into hob pieces

   

5. 5 Add cooking oil and heat to 70% heat, add sugar and stir-fry until brown. When the sugar-colored bubbles begin to become rosy, add the chicken pieces

   

6. 6 Add the chicken pieces and stir-fry to remove the oil. The chicken is usually ready for about 3 minutes over medium-low heat. Don’t overcook it

   

7. 7 Add potatoes and carrots and stir-fry together. When the potatoes are oily, we can add boiling water

   

8. 8 Just enough water to cover the dish. Bring to a boil over high heat, skim off the scum, then turn to medium-low heat and simmer slowly. With this amount of food, the soup will be gone in 20 minutes

   

9. 9 Collect the juice, turn off the heat and pour in the sesame oil. Don’t make the soup too thick. If it is too thick, you won’t be able to use it to mix the rice