Chicken stewed potatoes practice 1: the material needs chicken thighs 400g, 3 potatoes, 2 onions, 6 garlic, 4 slices of perilla, 1 carrot, half a large onion, a piece of ginger, a red pepper. Seasoning needs 3 tablespoons of Korean chili sauce, 1 tsp of salt, a little pepper, 2 tablespoons of sugar, 1 tsp of cooking wine, 2 tablespoons of sesame oil, 2 tablespoons of chili powder, a little salad oil. First of all the ingredients are finished, perilla, red and green peppers, green onions shredded, carrots cut into pieces, onions cut into strips vertically, garlic minced, ginger sliced. After the material is ready to start a pot, the salad oil into it, when the oil is hot, put the chicken thighs, stir fry until the color of the skin of the legs white when adding onions stir fry, in the carrots stir fry, stir fry after adding soup, when the soup boiled after the use of a spoon to skim off the top of the vegetable foam. This takes about 5 minutes, so be patient while you do it. After the vegetable foam skimming after adding sesame oil, chili powder, chili sauce cover the pot and cook for 10 minutes. 10 minutes after the potatoes into it, shredded green onions, red and green pepper, perilla silk is also divided into it, cover the lid will be able to eat the chicken stewed potatoes.

Chicken stewed potatoes practice two: the material needs potato 1, salt, star anise 2, a little sugar, cooking wine moderate, soy sauce moderate, chicken thighs 1, ginger moderate. Chicken thighs cut into pieces and add wine, salt, ginger, soy sauce marinade, and then peel the potatoes and cut into pieces. Start the pot put a moderate amount of oil, put the marinated chicken thighs, stir fry until the chicken thighs change color, put potatoes and star anise stir fry a few times, add salt, soy sauce, sugar stir fry, and finally add water can be, the water should be no more than the chicken potatoes, oh, stewed over medium heat can be mounted on the plate.