Chicken stewed with potatoes

Overview

When it comes to cooking, I don’t really like to follow other people’s recipes. Because my family has weird tastes, it will definitely be difficult to adapt to other people’s dishes. Especially in these dog days of summer, I’m craving for food, but my family doesn’t like spicy or sweet food, and eating spicy food can easily cause irritation and make the skin oily. So I made some improvements and used my own cooking method. The taste is really great

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken
• cinnamon
• garlic
• ginger
• green chili
• oyster sauce
• potatoes
• star anise
• zanthoxylum bungeanum
• red pepper
• soy sauce

Ingredients

Steps

1. 1 Prepare the internal organs of the chicken and chop them into large pieces

   

2. 2 Boil water in a pot, blanch the chicken in boiling water for 3 minutes, take it out and rinse it with cold water to wash away the dirty smell

   

3. 3 Prepare other auxiliary ingredients

   

4. 4 Cut and wash the accessories and set aside

   

5. 5 Remove the skin from small potatoes

   

6. 6 Place in a steamer and cook until chopsticks can be inserted

   

7. 7 Preheat the pan, pour in the oil and heat it for 6 minutes, add the shredded ginger and fry until slightly burnt

   

8. 8 Add the chicken pieces and stir-fry until the surface of the chicken is slightly brown

   

9. 9 Pour in the soy sauce and stir-fry for 3 minutes until the chicken is evenly coated and the pan is a little dry

   

10. 10 Pour in an appropriate amount of water, dried chili peppers, Sichuan peppercorns, garlic, star anise and cinnamon and simmer for about 15 minutes

    

11. 11 Stew the chicken until it is medium cooked, add the steamed baby potatoes and continue to stew

    

12. 12 Add onion knots and cook for 2 minutes

    

13. 13 Remove the green onion knots and discard them, add red and green pepper cubes and cook for one minute, then turn off the heat

    

14. 14 Appreciation of the finished product