Stewed Chicken with Mushrooms and Potatoes

Overview

How to cook Stewed Chicken with Mushrooms and Potatoes at home

Tags

• hot dishes
• home cooking
• chinese banquet
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• dinner
• broiler
• lightly salted soy sauce
• mushrooms
• potatoes
• rice wine
• zanthoxylum bungeanum
• chopped green onion
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare all the ingredients and ingredients, wash them and change the knives for later use.

   

2. 2 Heat oil in a pan, add shredded ginger and peppercorns and sauté until fragrant.

   

3. 3 Pour in the chicken pieces and stir-fry over high heat.

   

4. 4 Add light salt soy sauce and rice wine and stir-fry evenly.

   

5. 5 Pour in pure water just enough to cover the chicken pieces.

   

6. 6 After the soup boils, cover the lid, turn to low heat and simmer for 20 minutes.

   

7. 7 Pour in the potato cubes and mushrooms, then drizzle with a little light salt and soy sauce and mix well.

   

8. 8 Simmer again for about 15 minutes, sprinkle with salt and chopped green onion and stir-fry evenly, then turn to high heat to reduce the juice.