Chicken stewed with potatoes
Overview
Chicken stew with potatoes is a home-cooked dish in the Northwest. A combination of meat and vegetables, delicious. It can be eaten alone as a staple food, or as a dish with rice, noodles, steamed buns and other staple foods. Everyone can have a try.
Tags
Ingredients
Steps
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Wash the chicken and cut into pieces. (Friends who don’t like to eat chicken skin can remove the chicken skin).
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Peel, wash and cut the potatoes into cubes. Rinse twice with water to remove excess starch and avoid cloudy soup.
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Cut peppers and garlic into slices, and cut green onions into sections. (I don’t eat garlic, so I didn’t cut it).
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Heat the pot, add oil, and while the oil is still cold, add sugar and let the sugar turn into red bubbling syrup.
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When the sugar turns into red bubbling syrup, add the chicken pieces and stir-fry for about 1 minute.
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Add ginger powder, pepper powder, scallions, and garlic slices, and continue to stir-fry a few times.
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Add boiling water just enough to cover three-quarters of the chicken. Cover the pot and simmer over medium heat for about 15 minutes.
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When the water is almost boiling away, add the potato cubes and stir-fry evenly.
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Add boiling water until three-quarters of the chicken and potato pieces are covered. Cover the pot and simmer over medium heat for about 5 minutes.
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After 5 minutes, add chili pepper, salt, MSG (or chicken essence), stir-fry evenly, continue to simmer for about 3 minutes, and it is ready to serve.
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Fragrant chicken stewed with potatoes is ready! You can also add a little more boiling water during the process of stewing the potatoes, so that part of the soup is retained when it comes out of the pot. It tastes even better when eaten with rice, noodles, and steamed buns.
