Materials

Whole chicken a head, potatoes, green onions, ginger, cooking wine, soy sauce, soy sauce, rock sugar, salt, chicken essence

Practice

1. Chicken cut into small pieces; green onions cut into segments, ginger slices

2. Potatoes peeled and cut into pieces of the rolling knife. (Before cooking, the potatoes should be soaked in water to avoid oxidation black)

3.pan hot oil, fragrant onion ginger

4.add chicken pieces, stir fry until brown

5.add the right amount of wine, soy sauce, soy sauce and mix well

6.add the right amount of water to about 2/3 of the place

7.add the right amount of rock sugar, high heat to boil, reduce the heat to simmer for about 15 minutes

8. Add the potatoes continue to stew until the potatoes are cooked and soft, soup thick, add salt and chicken seasoning can be

Practice two, nourishing cordyceps flowers stewed chicken

Materials

cordyceps flowers moderate, chicken 300g, vermicelli or fans, green onions, ginger, garlic, dashi, salt, cilantro, parsley, onion moderate,

Practice

1, chicken pieces washed and fried water ready to use; cilantro, scallions washed and cut small break standby;

2, Cordyceps flowers washed and standby;

3, the pot of water in the pot on high heat, add chicken pieces, onions, ginger and garlic seasonings after the pot opened to change to a small fire, stew for 10 minutes, add Cordyceps flowers, and then stew on low heat for 20 minutes to join the salt, and then stewed for 5 minutes, out of the pot, sprinkle scallion and cilantro to be able to.

Practice three, cumin stewed chicken

Materials

Soy sauce, scallions, carrots, green peppers, chicken pieces, cornstarch, chicken essence, cumin powder, pepper, a little cooking wine, sugar, oil

Practice

1. Chicken pieces of salt, a little cooking wine, soy sauce, sugar, pepper, cumin powder, chicken essence, cornstarch flavor down.

2. Accessories are green pepper pieces, carrot slices and scallions ~

3. department to prepare the material ~

4. first taste good chicken pieces under the pot fried ~

5. and then fill the soup stewed on high heat ~

6. juice can be, before leaving the pot sprinkled with peppers and carrots and scallions can be!

7. Stir-fry, you can turn off the fire ~

Practice four, soy sauce potatoes stewed chicken

Materials

Small cockerel, 2 potatoes, bean paste

Practice

Step 1: chicken chopped into pieces, soaked in water bleeding, and then rinsed and drained; potatoes cleaned and peeled and cut into pieces to be used, potatoes, peeled, and then put into cold water if not used for a while, can be used in the water, and then put into cold water. After peeling the potatoes, if you don't want to use them for a while, you can put them in cold water and put a few drops of vinegar in the water to make the potatoes white.

Step 2: Add a good amount of oil to the pan, and fry the potatoes in the frying pan over medium-high heat until the skin is wrinkled and slightly browned.

Step 3: Use the extra oil in the pan to sauté the scallions and ginger; then pour in the chicken pieces and stir-fry for a few moments, then add a tablespoon of bean paste and stir-fry evenly. Then add cooking wine, soy sauce and a little sugar and stir fry evenly, pour in the potatoes and add water not over the potato pieces.

Step 4: Boil the potatoes over high heat, then reduce the heat to low and simmer until the potatoes are soft and sticky and the soup is thick, then add a pinch of salt. It's a very simple dish that combines meat and vegetables, you may want to try to make it.

Practice 5, mushroom and potato stewed chicken

Materials

Chicken pipa legs 2, fresh mushrooms 10, medium-sized potatoes 1, 1 piece of ginger, half a large onion, cooking wine, salt, sugar, soy sauce, soy sauce

Practice

1. Chicken legs chopped into pieces of 3 cm size square. Soak the mushrooms in starch water for 20 minutes, rinse, and cut into pieces similar in size to the chicken thighs. Peel the potatoes, cut into small pieces and soak in cold water. Cut the green onion into inch pieces and peel and cut the ginger into large pieces.

2. Heat the oil in a wok over high heat until the oil is 70% hot, then add the chicken pieces, green onion segments, ginger slices and 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and 1 tablespoon of sugar to the wok, stir-frying for about 2 minutes or so. When the surface of the chicken meat is browned, pour in the chopped shiitake mushrooms and potato cubes and continue to stir-fry for another 2 minutes. After that, pour in the boiling water, not over the material, boil over high heat, turn down the heat and simmer for 30 minutes, until the potatoes are cooked through.