Chicken and potato stew is a famous dish in Northeast China. It is a dish with local characteristics. Its main ingredients are chicken and potatoes. After chicken and potatoes are cooked together, they are rich in nutrients and contain a lot of... Protein, fat, amino acids and trace elements, etc. Chicken stewed with potatoes also has a very nourishing effect and is delicious. Everyone prefers to use chicken legs when making it.

Method 1

Ingredients: chicken legs, potatoes

Production steps:

Chop the chicken legs into pieces of about 5 cm, if If you don't have the energy, ask the meat seller to help you when you can buy it. Wash and set aside. Light the fire, add an appropriate amount of water, turn on high heat, and add the washed chicken legs after the water boils. Continue to cook over high heat until the water boils again and then turn off the heat. Drain the chicken legs and set aside. Peel the potatoes, wash them and cut them into chunks. Peel the onion, ginger and garlic and cut into pieces. spare. Light the fire and put appropriate amount of cooking oil in the pot. After the oil is hot, add bay leaves, aniseed, cinnamon, onion, ginger and garlic and stir-fry for 30 seconds. Add the drained chicken legs, turn down the heat and stir-fry until the surface of the chicken legs is cooked. Add a small amount of soy sauce and continue to stir-fry until the chicken legs are evenly colored. Add cold water, preferably slightly more than the chicken thighs, and add salt at the same time. Turn on high heat. After the water boils, turn down the heat, cover the pot and continue cooking. It takes 35 minutes to cook. Use chopsticks to insert a chicken leg. If it is already stewed, add the potatoes and continue to cook until the potatoes are cooked for about 15 minutes. Turn off the heat and put on a plate.

Method 2

Ingredients

400g Pipa chicken legs, 3 potatoes, accessories: 2 onions, 1 carrot, half a green onion, a piece of ginger, One red pepper, 6 pieces of garlic, and 4 pieces of perilla.

Seasoning

3 tablespoons Korean chili sauce, 2 tablespoons chili powder, 2 tablespoons sugar, 1 teaspoon cooking wine, 2 tablespoons sesame oil, a little salad oil, 1 salt A small spoon and a little pepper.

Method: 1. Cut onions vertically into strips; mince garlic (4 pieces); cut carrots into cubes; slice ginger; shred perilla, red and green peppers, and green onions.

2. Heat the pot, add a little salad oil, when the oil is hot, add the Pipa chicken legs and fry until the color of the leg skin turns white; add the onions and fry for 3 minutes; then, add the carrots and Stir-fry for 2 or 3 minutes; add soup after stir-frying, wait until the soup boils, and use a spoon to skim off the vegetable foam on top.

3. Add sesame oil, chili powder, and chili sauce to the minced garlic, stir well, and slowly add it to the cooking pot. After mixing the vegetable soup evenly, cover the pot and cook for 10 minutes.

4. Wash the potatoes with skin, wrap them in plastic wrap, put them in the microwave, and heat them at 600w for 5 minutes. After taking out and peeling, cut each piece into four pieces horizontally and vertically.

5. Add potato cubes to the dish that has been cooked for 10 minutes, then add sugar and salt, cover the pot and cook for another 10 minutes.

6. After the vegetables are cooked, turn off the heat, add shredded green onions, red and green peppers, and shredded perilla; cover the lid for a while, and you are done with this Korean chicken stew with potatoes.