Stewed potatoes with chicken is an authentic Shandong dish. Chickens are rich in nutrients and tender in meat, and are popular in Xian Yi, young and old. It has the effects of nourishing yin and blood and preventing anemia. Because the chicken used is not many years old, it is a rare special food to make it soup with fresh pork and potatoes in all aspects.

How to cook stewed potatoes with chicken is the best?

Ingredients: chicken1000g, potato (yellow skin) 500g. Xianglai15g, wine 50g, sugar15g, salt 5g, soy sauce15g, chicken essence 2g, monosodium glutamate 2g, star anise 5g, Poria 3g, shallot10g and ginger10g.

Process: 1. Prepare chicken breast, potato, onion, dried red pepper, ginger slices and star anise in advance. Chop the chicken (bare chicken) into pieces, then blanch it in boiling water, then scoop it up and clean it. Peel the potatoes, clean them, cut them into hob blocks, fry them in 70% boiling oil until they are orange, and fish them out. 2. After the oil is warmed in the pan, add star anise and dry red pepper to the pan. 3. Put the wok on the fire, add the oil, add the white sugar and stir-fry until it is burgundy, and add the black pepper chicken pieces to the wok for coloring. 4. Put in all the condiments (except chicken essence) for braised black-bone chicken. Stir-fried is fine. 5. Put in appropriate cold water, simmer until the chicken is cooked, and remove the onion, ginger, star anise and poria cocos. 6. After the pot is boiled, put in the potatoes and then add a little salt. 7. Cook for about 25 minutes, collect the soup, add the onion and monosodium glutamate. Stir-fried is fine. 8. set the table.