Home-style stir-fry-spicy stir-fried potato and chicken

Overview

I opened my small refrigerator today and found that there were too many things in the refrigerator, especially the freezer compartment which was originally small and the cheese tart crust, frozen dumplings and frozen meat I bought a few days ago were all packed together! It turns out I still have so much to stock up on! Okay, I can’t buy any more groceries. I have to get rid of the food in the refrigerator first~_~ I turned to two chicken legs, so let’s get rid of the chicken legs first, haha! I still like to eat meat ~ Let me make it clear that the recipes I posted are not professional recipes, just some home-cooked dishes based on daily tastes. I am living alone and slowly learning to cook. I just want to share some of my daily cooking with friends who are willing to watch. I hope that little cuties like me who live alone will also take good care of themselves and live a good life! Hehe~

Tags

• hot dishes
• home cooking
• quick dishes
• preparing meals
• lunch
• dinner
• chicken legs
• chili powder
• chives
• cooking wine
• edible oil
• ginger
• light soy sauce
• mushrooms
• oyster sauce
• potatoes
• starch
• white sugar
• carrot
• garlic
• salt

Ingredients

Steps

1. 1 Chop the onions, ginger and garlic and set aside, peel, wash and cut the potatoes into small pieces, cut the carrots into cubes and set aside).

   

2. 2 Use kitchen scissors to remove the bones from the chicken legs and cut them into small pieces. Wash them thoroughly with clean water, then use kitchen towels to absorb the water. Put them in a bowl, add 1 spoon of light soy sauce, 1 spoon of cooking wine, 1 spoon of starch, half a spoon of sugar, a portion of green onion, ginger and garlic, and marinate for about fifteen minutes.

   

3. 3 Soak the dried mushrooms in hot water, wash and cut into small pieces for later use.

   

4. 4 After the chicken is marinated, add an appropriate amount of oil to the pot, add onions, ginger and garlic and stir-fry until fragrant.

   

5. 5 Pour in the marinated chicken and stir-fry until the chicken changes color

   

6. 6 Pour in the carrots, potatoes and mushrooms and stir-fry over high heat for about 2 minutes.

   

7. 7 Add 1 tablespoon of salt, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, and 1 tablespoon of chili powder and stir-fry evenly.

   

8. 8 Pour half a bowl of water into the pot, cover with lid and cook until the soup thickens.

   

9. 9 Stir-fry again until the water dries up.

   

10. 10 Get out of the pot! The slightly spicy flavor goes very well with the rice. The potatoes, carrots and chicken are completely penetrated by the fresh flavor of the mushrooms. It’s especially delicious!