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Potato stewed chicken nuggets

Ingredients

One native chicken, 7 potatoes, 3 heads of garlic, appropriate amount of ginger , 1 star anise, 1 green onion.

Practice

1. Chop the chicken into small pieces, cut the potatoes into cubes, and slice the garlic and ginger.

2. Heat the oil pan, add garlic slices and ginger slices, 1 tablespoon Pixian bean paste, and 10 peppercorns and stir-fry until fragrant. Add the chicken pieces and 1 star anise and stir-fry together. During the stir-frying process, you can add 1 teaspoon sugar, 1 tablespoon dark soy sauce for color.

3. After the chicken pieces are fried, add warm water to cover the chicken pieces. Simmer on high and low heat. After 1 hour of simmering, check whether the chicken pieces are rotten. If they are, you can add all the potato pieces.

4. Open the lid of the pot and reduce the soup over high heat. The potatoes will be cooked during the soup reduction process.

5. Wait until 1/2 of the soup is left, then turn off the heat and add the green onions.

Three delicacies stewed chicken nuggets

Ingredients

500g grass chicken, appropriate amounts of bamboo shoots, shiitake mushrooms, mushrooms, refined salt, Shaoxing wine, MSG, onions, ginger and stock .

Method:

Chop the grass chicken into pieces, blanch it, put it into a casserole, add stock, Shaoxing wine, ginger, and green onions and stew for 2.5 hours. Add bamboo shoots, shiitake mushrooms, mushrooms, refined salt, Stew the MSG for another half hour.

Operation essentials

The heat should be controlled well to ensure that the soup is pure and pure.

The three delicacies must be fresh. It is best to blanch them in water first.

Ginseng and wolfberry stewed chicken nuggets

Ingredients

The main ingredient is chicken nuggets. Ingredients: ginseng, wolfberry, and rapeseed heart. Seasoning salt, monosodium glutamate, pepper, onion, ginger, aniseed, coriander.

Method:

First, blanch the chicken pieces in water and take them out. Add some oil in a frying spoon, stir-fry the onions and ginger, add the chicken pieces and stir-fry, add the soup, and add the aniseed ingredients. Bring to a boil over high heat, reduce heat to low, simmer for 20 minutes, add ginseng and wolfberry, simmer for another 20 minutes, add rapeseed and coriander, light up the oil, take out a ladle and put it into a bowl.