Stewed chicken with potatoes is a home-cooked dish with chicken and potatoes as the main ingredients, supplemented by salt, cooking wine, soy sauce, onion, oil, dried Chili and ginger. It tastes salty and fresh. Fennel is a plant belonging to the genus Fennel in Umbelliferae, also known as Xiaohuaixiang, also known as Xiang Si, Fennel, Fennel Seed and Hunxiang. The stems and young leaves of fennel can be used as vegetables and condiments. It is the dried and mature fruit of fennel.

Specific practices:

Preparation of ingredients: wash and drain the chicken leg, cut the potatoes, cut the chopped green onion and cut the ginger and garlic into small pieces. Put some oil in the pot and heat it to 50%. Add onion, ginger, garlic and dried Chili and stir-fry until fragrant. Then add the chicken legs and stir-fry until they become discolored and broken. Add soy sauce, cooking wine and soy sauce and stir until the chicken legs are colored.

Add a proper amount of water to the ingredients in the pot. When the fire boils, simmer for ten minutes. Add potato pieces and simmer for about 20 minutes. Add the right amount of salt and chicken essence. You can collect the juice on high fire, or you can add some shallots or coriander to taste.

The autumn wind is everywhere, and people's appetite is also wide open. It is always right to hoard fat for winter and supplement it with meat. Stewed beef brisket with tomatoes and potatoes is a frequent visitor to my home in autumn and winter, which is a warm mess. The pure iron inner container of the pot is heated around, and the heating is more uniform, so that the softness of beef, the richness of tomatoes and the deliciousness of potatoes are brought into full play, and it is no longer difficult to stew in the future.