Roasted Chicken Legs with Potatoes
Overview
I'm here again. After returning to Nanjing from Xuzhou, I didn't bring any other cooked food except some Xuzhou steamed buns. I suddenly remembered that there were chicken legs in the refrigerator that I bought before returning to Xuzhou. I took them out and defrosted them. I dug out two potatoes and made this dish. It tastes really good
Tags
Ingredients
Steps
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Wash the chicken legs, cut them in half to add flavor, cut the potatoes into small pieces, shred the ginger, cut the chives into sections, and cut the dried chilies in half
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Heat a pan with cold oil. After the oil is hot, add the dried chilies, green onion, and ginger into the pan and sauté until fragrant. You can sauté over low heat, but it will burn easily over high heat
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After sauteing, add the chicken legs and stir-fry until it changes color and add cooking wine
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Add fresh
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Add dark soy sauce. Dark soy sauce is mainly used for coloring, so you can only add it at a glance. After stir-frying, you can add an appropriate amount of salt and continue stir-frying
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After coloring evenly, add water, preferably enough water to cover the chicken legs
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Then add the cut potatoes, add a small amount of salt and sugar, bring to a boil over high heat, then turn to low heat and simmer for a while. During this period, you can taste the soup. If there is any salt, add salt
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It will take about 10 minutes on low heat. If the time is too long, the potatoes will melt. Then turn to high heat to reduce the juice
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After collecting the juice, take it out. Okay, a dish of roasted chicken legs with potatoes is ready
