Sauce-flavored potato chicken nuggets

Overview

The combination of chicken nuggets and potatoes is the best in my opinion. The softness of the potatoes and the soup of the chicken are both nutritious and delicious. Today, I added some soybean paste during the stewing process, which added a hint of soybean paste flavor and tasted very good.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• braised soy sauce
• chicken legs
• doubanjiang
• light soy sauce
• onions
• potatoes
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Prepare all the ingredients and ingredients. Chop the chicken legs into small pieces and rinse them. Cut the potatoes into small pieces and soak them in cold water. Set aside.

   

2. 2 Heat oil in a pan, add chicken pieces into the pan and fry until there is no moisture.

   

3. 3 Pour into 2 small bowls of water, add ginger slices and chopped green onion.

   

4. 4 Add 3 tablespoons of original soy sauce and 2 tablespoons of soybean paste, bring the soup to a boil over high heat, cover the pot, turn to low heat and simmer for about 15 minutes.

   

5. 5 Then pour in the drained potato cubes.

   

6. 6 Pour in 2 tablespoons of braised soy sauce, cover the pot again, and continue to simmer over low heat for about 15 minutes.

   

7. 7 Open the lid of the pot, add salt, if the color is too light, add a little more braised soy sauce and stir-fry gently.

   

8. 8 Turn to high heat to reduce the sauce. When the soup is thick, turn off the heat and serve.