Potato Chicken Nuggets

Overview

Potato and chicken nuggets for home-cooked meals. I rarely buy a whole chicken. It is too big to be eaten at one time and has to be divided several times. I simply bought chicken legs. Today I bought big pipa drumsticks. Three of them plus two potatoes. A big portion that goes well with rice. It’s delicious. There are two special features of this dish. One is that the chicken is fried first and then grilled, and the other is that it uses Orleans-style mushroom sauce. You can modify it and use different sauces according to your own taste, but it is recommended that the chicken be fried first to make it more fragrant. Ingredients: chicken legs (three Pipa legs) and one potato. Ingredients: garlic. Seasonings: Orleans-flavored mushroom sauce. Salt, cooking oil, pepper, sugar, and light soy sauce. Method:

Tags

• private kitchen
• chinese banquet
• good looks
• light soy sauce
• orleans flavored mushroom sauce
• pipa legs
• potatoes
• sugar
• cooking oil
• garlic
• pepper
• salt

Ingredients

Steps

1. 1 Use scissors and a knife to remove the bones from the lute legs and remove the flesh.

   

2. 2 Add pepper, light soy sauce and salt to marinate.

   

3. 3 Heat a pan, add oil, and fry the chicken legs until fragrant. Turn the chicken skin side down first.

   

4. 4 Cut the fried chicken into bite-sized pieces.

   

5. 5 Dice the potatoes and cut the garlic into large cubes,

   

6. 6 Take two tablespoons of mushroom sauce.

   

7. 7 Pour oil into the wok, sauté the garlic until fragrant, and add the mushroom sauce and sauté until fragrant.

   

8. 8 Add potatoes,

   

9. 9 Add chicken pieces,

   

10. 10 Bring to a boil over high heat, then reduce to low heat and simmer until the meat is tender. Just add chopped green onions or coriander after serving.