Tomato chicken legs stewed with potatoes

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Health benefits:

Carrots: Nourishes the liver and improves eyesight, strengthens the spleen, resolves phlegm and relieves cough

Potatoes: harmonizes the stomach, detoxifies, and reduces swelling

Onions: strengthens the stomach, eliminates phlegm, and diuresis

Ingredients:

Chicken thighs

Tomato-compatible foods

Carrots-compatible foods

Potato-compatible foods

Foods that are incompatible with onions

Onions and ginger

Salt

Chicken essence

Cooking wine

Foods that are incompatible with sugar

Star anise

5 grams of dark soy sauce

Recipe method:

1. Wash the chicken thighs and chop into pieces.

2. Blanch the chicken leg meat and set aside.

3. Peel the tomatoes and cut into pieces.

4. Wash the onions and cut into pieces.

5. Peel potatoes and carrots and cut into hob pieces.

6. Add a small amount of oil to the pot and saute the star anise until fragrant, add the chicken pieces and stir-fry.

7. Add onions and ginger and continue to stir-fry until the chicken pieces are slightly oily and take out.

8. Pour off excess oil, add tomato cubes and stir-fry.

9. Stir-fry tomatoes until pureed, add onions and stir-fry evenly.

10. Add the fried chicken pieces and stir-fry evenly.

11. Add dark soy sauce cooking wine and continue stir-frying.

12. Add boiling water to cover the chicken.

13. Add potatoes and carrot pieces, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

14. Add salt and chicken essence to taste and thicken the soup.