Roasted Chicken with Potatoes
Overview
I loved this dish when I ordered takeout at school. I'll try to do it when I get home. This dish is very delicious, and my sister and I, who are on a diet, couldn't help but eat two plates. Haha.
Tags
Ingredients
Steps
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Have all ingredients ready. Ingredients: chicken breast, potatoes, red pepper, green pepper, onion, ginger, garlic. Seasonings: soy sauce, vinegar, bean paste, chili oil, salt, MSG, Sichuan peppercorns, aniseed anise, and a little sugar for freshness.
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Cut the chicken into cubes and marinate with a little soy sauce, starch juice and ginger and garlic. Dice ginger and garlic. Dice the potatoes. Dice onion, large red pepper and large green pepper.
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Put oil in the pot, then add peppercorns, aniseed and star anise. After the oil is heated, add the diced chicken and stir-fry.
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After frying the chicken for a while, add the onions.
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Fry the onions for a while and then add the diced potatoes.
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Then add the bean paste. Because I ran out of bean paste at home, I used other sauces instead.
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Add bean paste and stir-fry for a while. Add a bowl of water at this time. Add more or less water according to your preference.
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After draining the water, add a tablespoon of oily chili pepper. Add salt (add it now to enhance the flavor after the soup has subsided.) Add a little soy sauce to enhance the color. A little vinegar and sugar for freshness. (Because doubanjiang has a strong flavor, be sure to add the right amount of salt). Then stir fry evenly. Waiting for the juice to collect. This depends on your taste. Do you prefer it drier or more soupy?
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The soup is almost gone. Then add the large red and green peppers.
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Finally add MSG (chicken essence) and stir-fry evenly. Finally plate it. Because the portion is larger. I installed two plates.
