Sichuan Style Potato Roast Chicken

Ingredients?

Chicken legs, two potatoes, two small onions, three green onions, one large green pepper, one garlic, one whole (many clove) The amount of ginger is 2/4 of garlic, half anise, half a piece of cinnamon (similar to the amount of star anise), one fennel, 7 peppercorns, dark soy sauce, light soy sauce, oil-consuming cooking wine, Sichuan peppercorns, a handful of dried chili peppers, as appropriate Salt, appropriate amount of sugar, a small spoonful of Sichuan bean paste (not too much) Step 1

Cut the chicken legs into pieces, use a small spoonful of dark soy sauce, use oil, an appropriate amount of peppercorns, and a little salt and marinate for half an hour . Cut potatoes into cubes and soak in water.

Step 2

Cut the garlic cloves into cubes, leave a larger piece and cut it into fine minced garlic (I like extra fine); slice the ginger; cut the green pepper into cubes; cut the green onion into large pieces ; Cut the shallots into small sections; Dried chili scissors: Classify and set aside: 1. Put garlic cubes, ginger slices, dried chili peppers, star anise, strawberries, and fennel in one category for later use; 2. Put small onion sections and minced garlic into one category for later use; 3. Set the green pepper pieces aside separately.

Step 3

Heat the oil pan, heat it slightly, and sprinkle a handful of Sichuan peppercorns into it. Then heat it to 70% heat and add sugar. When the sugar starts to melt and you think it will change color, add the chicken pieces! Stir-fry until your hands are tender, and the water content of the chicken is greatly reduced (this is very important, otherwise the meat will always feel fishy and not fragrant), and stir-fry until the aroma of Sichuan peppercorns overflows. ——At this time, sprinkle a spoonful of cooking wine, listen to the thunder in the pot, stir-fry for another half minute, remove the pot, and put everything in the pot out for later use.

Step 4

Reserve the base oil for frying the chicken, heat it, and add the potatoes to fry. Fry until the surface of the potato pieces changes color a little, take it out and set aside.

Step 5

Put in the oil in a new pan, add in the grass fruit, star anise, cinnamon, cumin, ginger cubes, green onion segments, garlic cubes, dried chili peppers, and bean paste, and stir-fry When all kinds of aroma are overflowing, pour all the fried chicken into the pot, fry for a few times, and then add the fried potatoes. Stir continuously until everything in the pot is evenly colored, add water to completely cover the potatoes and chicken.

Step 6

Bring the pot to a boil over high heat, add an appropriate amount of light soy sauce and dark soy sauce (a little), turn down the heat to low, cover the pot and cook slowly. Cook until more than half of the water inside has evaporated, add green peppers and continue cooking. (At this time, you can taste the salt of the soup. If it is too bland, add an appropriate amount of salt)

Step 7

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Seeing that the domestic water content is almost gone When the bottom comes out, open the lid of the pot, add a little sugar, stir-fry evenly, and turn to high heat to reduce the juice. After the juice is collected, find a beautiful big bowl to serve it out. While it's still hot, quickly pile the chopped green onion and minced garlic on top of the hot food (note that you pile it, not sprinkle it!). At this time, it is recommended that you wash the pot and give the food some time to allow the minced green onion and garlic to activate all the aromas in the body with the heat! Then! You can eat it!