Chicken Legs Stewed with Potatoes

Overview

When I was young, my parents always raised a lot of chickens. The hens laid eggs and the roosters ate meat. At that time, the family had a large population, and pigs could only be slaughtered during the Chinese New Year. This chicken naturally became a great dish to improve the food! Today's dish is a bit large, so it will only be a small pot after it's ready. You can reduce it according to the situation!

Tags

• hot dishes
• home cooking
• common dishes
• pregnant women
• maternity
• winter recipes
• banquet dishes
• lunch
• big chicken legs
• cooking wine
• coriander
• pork
• potatoes
• star anise
• chopped green onion
• ginger
• minced garlic
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 Chop the chicken legs into pieces, soak them in cold water to remove the blood, control the water and set aside

   

2. 2 3~4 slices of pork for later use

   

3. 3 Add a small amount of oil to the pot (too much oil will make the meat slices oily), add pork slices and stir-fry until white, stir-fry the oil, add green onion and ginger slices, stir-fry

   

4. 4 Add the well-watered chicken thighs and stir-fry

   

5. 5 Fry until the color turns white, add a little soy sauce and continue frying

   

6. 6 Add boiling water to cover the chicken, cover with lid, bring to a boil over high heat and then turn to medium to low heat

   

7. 7 About 15 minutes after the pot is boiled, use a knife to directly break the potatoes into pieces (cut on a cutting board if you are not skilled in it), and add an appropriate amount of salt

   

8. 8 Cover and simmer over medium-low heat. When the potatoes are cooked, add minced garlic, stir and remove from the pot.

   

9. 9 Sprinkle a little coriander when serving to add color and flavor! Appreciate the finished product picture! ! !