Today, I'd like to share with you a home-cooked dish "Fried Chicken with Potato". Potato is a favorite ingredient of many people, and it can be called a versatile food. No matter whether you have a poor appetite or don't know what to eat, nothing can't be solved by a hot and sour shredded potato. Although it's a bad street home-cooked dish, it's still a classic, and most of it is eaten as a side dish, but even a supporting role often plays a role in usurping the host's role. I think potatoes and meat. Let's share the practice of this dish in detail for everyone, and friends who like it should learn it quickly.
Potato roast chicken pieces
1. First of all, we prepare half a tender chicken, chop it into small pieces, chop off the toes of the chicken, put it into a pot, pour a proper amount of water, add cooking wine10g to remove the fishy smell, 5g of ginger juice can also be replaced by ginger slices, and then add a little salt, and soak it evenly for10min to soak the blood in the chicken pieces to reduce the fishy smell.
2. Then prepare the auxiliary materials, peel off a potato, cut it into small pieces, cut half of the green pepper into pieces, and cut a small piece of carrot into rhombic pieces, which are mainly used for color matching.
3. Slice a piece of ginger, dice a small piece of garlic, and cut a piece of scallion into rings. Put them all together, add 2 pieces of star anise, a small piece of green pepper and a small piece of dried pepper for use.
4. After all the ingredients are ready, we blanch the chicken nuggets, boil the water in the pot, control the blood in the chicken nuggets to dry, rinse them with clear water, pour the chicken nuggets into the pot with cold water, and it is easier to boil out the blood and impurities inside. Add 5 grams of cooking wine to remove the fishy smell, and add a little salt and chicken essence to the bottom flavor. After the water is boiled, remove the floating foam in the pot and blanch it for about 2 minutes, and then pour it out.
5. Heat the oil in the pot. After the oil is hot, add 5 grams of bean paste and stir-fry the red oil. Pour in small ingredients such as onion and ginger, and stir-fry the spicy taste on low heat. Always observe the color of the pepper to avoid frying.
6. Add 5g of oyster sauce to enhance freshness, stir-fry the oyster sauce, pour the chicken pieces with controlled moisture into the pot, stir-fry for about 2 minutes, stir-fry the chicken pieces dry and fragrant, add 3g of soy sauce to improve color, stir-fry the color evenly, and pour a small amount of water from the side of the pot, the amount of water should not exceed the chicken pieces.
7. Add 4 grams of salt, 2 grams of chicken essence, a little fresh sugar, 2 grams of spiced powder, 2 grams of pepper and 5 grams of white vinegar. White vinegar can dissolve calcium in bones, which is convenient for human body to absorb and the stewed meat is more tender.
8. Stir and melt the seasoning. After the soup is boiled, pour the potatoes into the pot, add the light soy sauce10g, and after the fire is boiled, turn to low heat and stew for15min. The purpose of this step is to stew the chicken pieces and potatoes.
9. Stew until the chicken pieces are exposed, and the potatoes will be broken with a slight shovel. At this time, turn to the fire to collect the juice. When the soup is sticky, put the side dish in the pot, stir fry until the side dish is broken, pour in a little bright oil to brighten the color, and then turn it over evenly.
Ok, this tender and delicious potato roast chicken is ready, so my favorite friends can try it quickly.