Stewed Chicken Legs with Potatoes and Carrots
Overview
Simple classic dishes always leave people with endless aftertaste. Stew them in a pot, including meat and vegetables. They are spicy and appetizing. Be sure to steam more rice! 🍚
Tags
Ingredients
Steps
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Chop an appropriate amount of chicken legs into small pieces, soak them in water and wash them thoroughly.
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Pour cold water into the pot. After the water boils, add a capful of cooking wine to remove the fishy smell and skim off the floating foam.
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Wash with warm water and control water.
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Ingredients are ready.
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Heat a little oil in the pot until it is 50% hot, add a little rock sugar, stir constantly and add the chicken pieces when it bubbles slightly.
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Stir well and voila, the color is very beautiful.
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Add star anise, cinnamon, geranium, onion, ginger and garlic and stir-fry until fragrant.
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Add a little cooking wine and light soy sauce to see if the color is okay. When I fried the sugar, I thought it was good, so I just added a little light soy sauce to taste. If the color is not enough, you can add a little dark soy sauce.
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Add an appropriate amount of water to cover the chicken pieces. Be sure to add enough water at one time and add an appropriate amount of salt to taste.
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At this time prepare the side dishes, as shown in the picture ↑↑↑.
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Change the knife to cut into pieces.
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Do the same thing.
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After the fire comes to a boil, turn to medium heat and simmer for fifteen minutes.
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When half of the soup is left, add the potato cubes and carrot cubes and continue to simmer over medium heat.
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Potatoes and carrots become soft.
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Add onion pieces and simmer for a while.
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Finally, add the green pepper and stir-fry for a few times before turning off the heat.
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A fragrant pot of stew.
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Turn off the heat!
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Plate and serve.
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Finished product picture!
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Finished product picture!
