Prepare some pipa legs and a potato or two. The main taste of this dish is good taste, which is the most important thing. So it is recommended to use pipa legs, that is, big chicken legs. If you use whole chicken, it tastes worse. Whole chicken is suitable for stewing.

Then prepare some auxiliary materials, such as garlic, dried pepper, pepper, ginger, onion, soy sauce, soy sauce, salt, sugar, white pepper and cooking oil.

Wash the legs of the pipa, chop them into small pieces, put them into a pot, add water twice, add a spoonful of flour to rub them, rinse them off after about three minutes, and wash them twice repeatedly to control the moisture.

Pour into a large bowl, add cooking wine, shredded ginger, shredded onion, salt, white pepper, soy sauce and soy sauce, stir for three minutes, mix well and marinate for half an hour.

Time's up. Remove the shredded onion and ginger from the chicken pieces and add cooking oil to moisten the pot when it is hot. When the oil temperature is 40% to 50%, add ginger slices, onion segments, minced garlic, dried chilli segments and a pinch of chilli, and stir-fry until fragrant.

Stir-fry the chicken pieces until the water disappears, then pour in the cut potato pieces and a little carrot pieces. Carrots look good for color matching.

Add a little soy sauce and stir-fry evenly, then add hot water without ingredients, heat over high fire, turn off the heat after boiling, cover the pot and stew.

Cook until all the ingredients are cooked, add salt, soy sauce and sugar to taste, and finally stir-fry over high fire to collect the juice, so that the stewed chicken with potatoes is ready, soft and tender, without firewood and fishy smell.

After learning the above methods, you can change potatoes into yam, mushrooms and other ingredients, all of which are delicious.

If you want to make stewed chicken delicious, you should master three tips:

First, the chicken pieces should not be simply washed with water, but should be washed with flour first, so that the processed chicken pieces are cleaner and have no fishy smell.

Second, chicken pieces should be soft and tender, not cooked in a pot, but marinated with seasoning for a period of time. After marinating, it should be fried directly in the pot and then stewed with water. The chicken made in this way is not only tender, but also delicious.

Third, when stewing chicken, don't just add salt and soy sauce. Onion, ginger, garlic, dried pepper and pepper are all essential. Mixed together, it tastes delicious and can also add flavor to chicken pieces. If you don't put it, it tastes much worse.

In addition, pay attention to the stewing time. Chicken is easy to cook, especially drumsticks. As long as it is cooked, turn off the juice and the fire. Don't stew like ribs for too long, or the taste will get worse.