How to make this recipe 1. In a large pot, put the potatoes, carrots, daikon, onion, and chicken thighs, add water to submerge and then cover the pot with a lid, and bring it to a boil over a high heat, and then lower the heat to a low simmer and let it simmer for 45 minutes to 1 hour. Reduce heat to low and simmer for 45 minutes to 1 hour. Skim the oil from the top if you like and season with salt and pepper.
2. Remove the chicken thighs from the pot and let them cool. Tear off the meat and return them to the pot, leaving the skin and bones on. Simmer for another 30-45 minutes or longer and it's ready to eat.
Potato stewed chicken ingredients Ginger a few slices, garlic a few, scallions, chicken (well choose to use the skin and bones), potatoes cut into pieces, soy sauce, water.
Practice 1. Ginger, garlic burst the pan, under the chicken stir fry for a short while.
2. Add the potatoes and scallions to the pot and stir-fry with the chicken, adding a pinch of salt.
3. Add water, a little more than half, do not have to drown the chicken, cover.
4. Time yourself according to the specific look to do, almost time, feel the potatoes are cooked on the addition of soy sauce.
5. After adding the soy sauce a little stir fry stew a stew can be on the pot.
Main ingredients: pipa chicken legs 400g, 3 potatoes, auxiliary ingredients: 2 onions, 1 carrot, half a large onion, a piece of ginger, a red pepper, garlic 6, perilla 4 slices, seasoning: Korean chili sauce 3 tablespoons, 2 tablespoons of chili powder, 2 tablespoons of sugar, 1 tbsp of cooking wine, 2 tablespoons of sesame oil, a little salad oil, 1 tsp of salt, a little pepper
Practice (1) the onion vertical Cut into strips; mince garlic (4 cloves); cut carrots into chunks; slice ginger; julienne perilla, red and green peppers, and scallions.
(2) heat the pan, add a little salad oil, when the oil is hot, put the pipa chicken legs, stir fry until the color of the skin of the legs white; add onions, stir fry for 3 minutes; then, add carrots and stir fry for another 2, 3 minutes; stir fry after the addition of broth, when the soup boiled, skimming the top of the vegetable foam with a spoon.
(3) Add sesame oil, chili powder and chili sauce to the minced garlic, stir well, and slowly add to the vegetable pot. Toss the vegetable stock to coat well, then cover the pot and cook for 10 minutes.
(4) Wash the potatoes in their skins, wrap in plastic wrap and microwave at 600w for 5 minutes. Remove the skin, each are respectively horizontal and vertical two knives cut into four pieces.
(5) To the vegetables that have been cooked for 10 minutes, add the potato pieces, then add sugar and salt, cover the pot and cook for another 10 minutes.
(6) When the dish is done cooking, turn off the heat, add shredded green onion, shredded red and green pepper, and shredded perilla; cover the lid for a little while, and you're done with this Korean Chicken Stew with Potatoes.
Chicken fried potatoes materials Chicken, potatoes, soy sauce, salt, sugar, cooking wine, chicken essence, sesame seeds, bean paste, red and green peppers
Practice 1, first cut the potatoes into hobnail pieces, blanch in the water. Pepper cut into pieces.
2, in a bowl of moderate water, add a spoonful of soy sauce, chicken essence, salt, cooking wine, sugar, sesame seeds, bean paste and mix.
3, in the pan pour into the appropriate amount of oil, add minced garlic and ginger and then into the chicken stir fry, in the pour into the potatoes, stir fry. Add the pre-adjusted juice.
4, and finally add pepper, cover the pot. 34 minutes on it
Garlic cream chicken baked potatoes materials Potatoes 1, egg sauce 5 weeks, 20 grams of chicken puree, 5 grams of chopped onion, chicken powder 1/2 teaspoon, 1 sprig of thyme leaves, 1 tbsp. of animal cream, garlic butter sauce 1/4 teaspoon
Method 1. Potatoes cut in pairs, with the skin together Bake in the oven at 150℃ for about 1 minute until cooked through. Scoop out most of the mashed potatoes (reserve any skin that looks like it has a dent in it).
2. Toss the mashed potatoes from recipe 1 with the minced chicken, chopped onion, and all the seasonings, then fill the potato skins back in.
3. Brush the potato filling with egg sauce, place on a baking sheet, and bake in a preheated oven at 150℃ for about 1 minute until cooked.
Potato Chicken Pie Ingredients 400g chicken breast, 500g potatoes, 25g butter, 200ml milk, 2 eggs (yolks and whites separated), 30g ground farfalle, 1/2 teaspoon salt, 1/3 teaspoon white pepper
How to do it
1: Brush round baking tray molds with butter (5g) and place in preheated oven at 200 degrees Celsius. preheated oven to 200 degrees Celsius for about 4 minutes.
2: Cut the chicken breasts into 1cm cubes, place them in the round baking tray molds and bake in the oven for 5 minutes, then remove from the oven and season with salt and white pepper.
3. Peel the skin off the potatoes, cut them into small 3cm long and 1cm thick strips, cook them in boiling water for about 20 minutes, then take them out and rinse them with cold water to cool them down, mix them well with the roasted chicken breasts and put them into round baking tray molds.
4. Put the milk, egg yolks and chopped spices into a blender and beat well.
Whisk the egg whites with a whisk, beating constantly, until the whites are launched.
5. Mix the whipped egg whites with step 4 and pour over the potatoes and diced chicken.
6: Break the remaining butter (20g) into small pieces with your hands and sprinkle on top.
Finally, place the round baking tray mold in the bottom of the oven and bake at 180 degrees Celsius for 20 minutes.
Chicken Coke Ingredients 100g chicken breast, 250g potato, 80g minced onion, 50g corn kernels, breadcrumbs: appropriate amount, egg wash, bread flour, salt 1/4 tsp, sugar, pepper
Practice 1. Peel and wash potatoes, slice, and put into an electric pot, add 1 cup of water to the outer pot, cover and press the switch to cook until the switch jumps up.
2. Wash and chop chicken breasts, and set aside.
3. Heat a pan, add some cream, sauté the chopped onion, then add the minced chicken breast from method 2 and sauté until the color changes to white, then add the seasoning and stir-fry well.
4. Mix the mashed potatoes of Method 1 with the ingredients of Method 3, then pinch them into several balls, then flatten and shape them into patties, and set aside.
5. 4 will be in order first coated with flour, then coated with egg wash, and finally coated with breadcrumbs, into the frying pan, deep-fried to the upper color of golden brown and crispy, and then drained of oil can be (eaten according to personal preference, and add ketchup to increase the flavor).