Braised chicken nuggets

Cut the chicken legs into pieces, don't cut them too big. Boil water in a pot. When the water boils, add the chicken pieces. Add light soy sauce, cooking wine, and scallions. Cook for two minutes and skim off the foam. Cook for another three to four minutes, take it out, rinse with warm water, and drain. Set aside.

Prepare side dishes.

Add oil to the pot until it is six or seven degrees hot (when it feels a little steamy). Don't wait until it smokes heavily or it will burn.

Add the ginger, garlic and chili shells and stir-fry for a few times until fragrant, then add the chicken pieces, pour in two small spoons of light soy sauce (a small spoon for eating), pour in the cooking wine (two small spoons) from the side of the pot, and stir-fry for about a minute.

After stir-frying for a minute, add the bean paste. Three tablespoons of the bean paste is enough for three chicken drumsticks. Remember to add it in batches. Add one and a half tablespoons first and continue to stir-fry for about two minutes.

Then add the potato cubes and stir-fry for a minute.

Stir-fry for one minute and then add a spoonful of bean paste, then add a little water along the edge of the pot, as shown in the picture, and simmer over medium heat for three to four minutes.

Then when you see that the water is almost finished, add green pepper segments and garlic sprout segments, stir-fry, add seasonings (chicken essence, Nande powder or five-spice powder), and then add the last spoonful of bean paste. However, you can taste the saltiness according to your personal taste at this time. If your appetite is not very heavy and you think the taste is okay, you don’t need to add it. I basically add three tablespoons of bean paste without adding salt.

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