How to cook potato roast chicken? It's soft, waxy and fragrant, nutritious and delicious. No matter when, potatoes and "it" can't be eaten together, and many people have confessed! Now beginning of winter, many vegetables and fruits are cross-legged. In cold weather, everyone will eat some warm-up ingredients. Hot pot is basically the favorite of many people. Eat potatoes every time you eat mala Tang, and even eat it as a dinner overseas.

The nutrients are high, but eating potatoes is taboo, that is, you can't eat them with tomatoes. Many people don't know that potatoes will produce a lot of sulfuric acid in the gastrointestinal tract, while tomatoes will produce water-insoluble sediments in an acidic environment, which will cause stomach discomfort and diarrhea. In order to protect parents' physical and mental health, we must pay attention to it.

Next, I'll tell you how to cook potato roast chicken. Soft and mellow, nutritious and delicious. Let's take a look at the seasoning of potato roast chicken: 800g chicken, 2 potatoes, more than half onion, proper amount of cooking oil, onion 1 segment, ginger 1 segment, 2 star anise, 3 tablespoons soy sauce, and soy sauce 1 tablespoon.

Prepare all the food in case you are at a loss when making it. First, peel and wash the potatoes and cut them into hob blocks. It's not easy to cut hob blocks? Look at the pictures. Just be clear at a glance. Peel onion, wash and cut into pieces.

Step 2: Cut shallots into sections, cut ginger into large pieces, prepare star anise, galangal and appropriate amount of pepper in advance, and put some old rock sugar into the picture. Buy Sanhuang chicken or chicken wings and chicken pieces, which can be washed and cut into pieces. Put some water in the pot to boil, add some Dongru, ginger slices and rice wine, put the chicken pieces in and blanch for 3 minutes, remove the blood and stains, and remove the blood foam with boiling water.

Step 3: Bring the wok to a boil, pour in a proper amount of vegetable oil, first loosen the star anise, galangal and pepper, then add the wax gourd slices and ginger to the wok to make it fragrant, and then put the onion segments in the wok to stir fry to make it fragrant.

Step 4: Add blanched chicken pieces, stir well, add 2 tablespoons of rice wine, 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, leave salt, stir well, and put a few pieces of color. Add boiling water, add old rock sugar, cover and boil, and simmer 15min. Open the pot cover and stick the chicken with chopsticks. The meat can be stuck through with chopsticks. Then put the cut potato pieces into the pot, add salt to taste, and simmer again 10min.

Step 5: Open the lid again and tie up the potato pieces with chopsticks. You can easily pierce them completely and make sure that the potatoes are ripe. If there is too much juice in the pot, turn up the fire to thicken the juice. Wash garlic and cut into pieces, put it in a pot, turn off the fire, cook garlic with warm water, put it on a plate and serve it.

The roast chicken with potatoes will be well cooked, the chicken breast will be soft and tender, and the potatoes will be filled with the juice of the whole body muscles, making it softer and more delicious. Every time I cook this kind of farmhouse meal, there is not even a drop of juice left, and the children can't eat two bowls of rice.