Practice 1
Ingredients: 250g of chicken nuggets and 400g of potatoes.
Seasoning: 5g of salt, 5g of sugar15g, 50g of oil curry, 3g of monosodium glutamate, 0g of garlic paste10g, 5g of sesame oil10g, 5g of Jiang Mo, 5g of cooking wine15g, 5g of pepper powder, 50g of wet starch and 20g of onion powder.
Practice:
1, wash the chicken pieces, control the moisture, and mix well with wet starch. Peel potatoes, cut them into hob blocks, soak them in clean water 1 hour, and control the moisture.
2. Heat the wok with a strong fire, add peanut oil, add potatoes when it is 60% hot, fry the chicken pieces until they are half cooked, pour them into the strainer to drain the oil, then saute the garlic, pepper powder, onion powder and Jiang Mo, add chicken pieces, potatoes, oil curry, splash cooking wine, add soup, salt, monosodium glutamate and sugar, and cover and stew the chicken pieces.
Practice 2
Ingredients: 250g of chicken and 400g of potato.
Accessories: 20 grams of starch (broad bean) and 25 grams of onion.
Seasoning: 5g of salt, 5g of white sugar15g, 20g of curry, 3g of monosodium glutamate, 0g of garlic10g, 5g of sesame oil10g, 5g of ginger, 5g of cooking wine15g, 5g of pepper (red, sharp and dried) and 50g of peanut oil.
Practice:
1, wash the chicken pieces, control the moisture, and mix well with wet starch;
2. Peel potatoes, cut them into hob blocks, soak them in clean water for 1 hour, and control the moisture;
3. Heat the wok with a strong fire, add peanut oil, add potatoes when it is 60% hot, then add chicken pieces and oil them until they are half cooked, and pour them into the strainer to drain the oil;
4. Leave a little oil at the bottom of the pot, saute garlic, minced pepper, minced onion and Jiang Mo, add curry, chicken nuggets and potatoes, splash wine, add soup, salt, monosodium glutamate and sugar, cover and stew the chicken nuggets;
5. Thicken with wet starch, add sesame oil and tail oil, stir well and serve.