Share life, share food, share happiness! What I bring to you today is Chongqing people’s favorite Jianghu cuisine made from potatoes. It's the "Potato Chicken Cooker". In Chongqing, "roasted chicken" is one of the most delicious dishes in Jianghu cuisine. Today I am using a family method, which has a more down-to-earth taste and is suitable for family tastes. Eat it like this with rooster and potatoes, spicy and fragrant, appetizer, delicious

Friends who have been to Chongqing know that Chongqing is not only a spicy place, but also a place that particularly likes to eat chicken. There’s something magical about chicken preparations and it tastes delicious any way you prepare it. Chongqing Roast Chicken is a particularly famous chicken method that tastes good and delicious. Basically every household makes this dish. There are many opinions about its origin, and there are basically many versions so far, but basically the taste is mainly fresh, spicy and salty, and is made with potatoes, taro, lettuce, bamboo shoots, konjac and other side dishes. It just so happens that fresh potatoes are on the market in our place, and they taste very good. Today I will use potatoes to make the Chongqing Jiang Hu Cai family version of "Roasted Chicken". After cooking, the soft and waxy potatoes absorb the rich soup, and the chicken is tender, making it perfect for rice. Let me introduce the specific method.

[Potato roasted chicken craftsmanship]?

Main materials: 1 rooster, 2 pounds of potatoes, 5 green peppers, 3 red peppers

[ Making seasoning]: 1 yuan ginger, 1 green onion, 1 garlic, 1 spoon bean paste, 1 spoon chili sauce

Preparation method and steps

[Step 1]: First Wash the purchased rooster with water, then chop it into small pieces with a knife.

[Step 2]: Peel the potatoes, then wash the peeled potatoes with water and cut them into small pieces. Potatoes have a lot of starch, so cut them into slices and rinse them with water. No need to cut the baby potatoes.

[Step 3]: Cut the ginger and garlic into small pieces, cut the green onions into small pieces, cut the green and red peppers into small pieces, chop the coriander, and put the dried peppers on separate plates for preparation.

[Step 4]: Add water to the pot, put the cold water of the chicken into the pot, add onions, ginger and pepper and bring to a boil, then heat for a while, heat the chicken blood, your own chicken No heating required. Eat it like this with the rooster and potatoes, spicy, appetizer, delicious

[Step 5]: After the chicken is blanched, take it out, rinse it twice, and remove the blood and impurities. Come out and take out the water.

[Step 6]: Put a spoonful of oil in the pot, heat it to 60%, then pour the chicken into the pot and stir-fry until the water is ready.

[Step 7]: Put the pot back up, add a spoonful of oil, bake 40%, add onions, ginger, garlic, pepper, dried chili, cinnamon, bay leaves, and other ingredients. Stir-fry until fragrant, add bean paste and chili sauce, continue to stir-fry and add red oil.

[Step 8]: After the seasoning is fragrant, put the chicken inside and stir-fry, then add a spoonful of white wine and continue to stir-fry to evaporate the wine.

[Step 9]: After the wine evaporates, pour a can of beer, add an appropriate amount of water, without passing through the chicken, start seasoning, add an appropriate amount of salt, light soy sauce, old extract, sugar, cover with high heat, and use Simmer for about 40 minutes.

[Step 11]: After stewing the potatoes and cooking them, put the green and red peppers in it and stir-fry, use high heat to thicken the soup, sprinkle coriander on the pot and plate, and put it on the table eat!

This multi-reflective plate roasted chicken craft is not complicated in terms of ingredients and specific production. It is a bit difficult to make, but it is easy to master. We can be casual when making it, and it is best to make it according to your own habits and tastes. Don’t stick to the format, just pay attention to these few points when making it.

(1) To make this dish, you must choose to make a rooster. Generally, it is better to attack within a year.

(2) It is best to raise chicken at home, wash it and fry it directly. No heating required. After heating, the aroma of chicken and fresh air disappear. Of course, the things sold in the market are best eaten with hot water.

(3) It is best to stir-fry the chicken first, and then stir-fry the seasonings. The chicken will be more fragrant and taste better this way. This dish tastes great cooked with beer. Of course, it would be better if steamed with rice wine.

(5) The potatoes are a bit hard and should not be overcooked. Best eaten with fresh potatoes. Green and red chili peppers are sweet and seasoned enough.

(6) When collecting the juice, be careful not to make it too dry. The soup will taste better if you eat more. If the taste is too serious, you can add less hot pot base ingredients.