1. Cut the chicken into pieces of moderate size, rinse them with clear water, and drain them in a drain basin for later use.

2. Put the drained chicken pieces into a pot, add salt, cooking wine, soy sauce and onion, and marinate for 15 minutes.

3. Cut the onion into sections, slice the ginger, soak the dried Chili in clear water and drain, and use two star anises for later use.

4. Wash, peel and cut potatoes for later use.

5. Put the oil in a hot pot, the oil temperature is 60% hot, add the marinated chicken pieces, stir fry, add the onion ginger, star anise and pepper until the color changes, and continue to stir fry.

6. Stir-fry until most of the water disappears, add potatoes, stir-fry for two minutes, pour in soy sauce and soy sauce, and stir-fry until the surface of potatoes is slightly transparent and yellow.

7. Add hot water. Just flush with the chicken nuggets. Add salt, bring to a boil over high fire and simmer for 20 minutes.

After 8.20 minutes, turn to medium heat and cook the soup until it is slightly collected and sticky.

9. Turn off the fire and add a little monosodium glutamate. Put it in a bowl and serve.

basic content

Stewed chicken and potatoes: Preparation materials for stewed chicken and potatoes:

Stewed potatoes with chicken

[Ingredients]: 400g pipa drumsticks and 3 potatoes.

[Accessories]: 2 onions, 65438+ 0 carrots, half onions, ginger 1 root, red pepper 1 root, 6 garlic and 4 perilla.

[Seasoning/gravy]: 3 tablespoons of Korean Chili sauce, 2 tablespoons of Chili powder, 2 tablespoons of sugar, 2 tablespoons of cooking wine 1 sesame oil, a little salad oil, salt 1 tablespoon, and a little pepper.

Stewed potatoes with chicken:

(1) Onion is vertically sliced; Chop garlic (4 pieces); Dice carrots; Sliced ginger; Shred perilla, red green pepper and onion.

(2) Heat the pan, add a little salad oil, add pipa drumsticks when the oil is hot, and stir-fry until the leg skin turns white; Add onion and fry for 3 minutes; Then, add carrots and fry for 2 or 3 minutes; After frying, add the soup. When the soup is boiled, skim the vegetable foam with a spoon.

(3) Add sesame oil, Chili powder and Chili sauce into minced garlic, stir well, and then slowly add into the vegetable pot. Stir the vegetable soup evenly, cover the pot and cook for 10 minutes.

(4) Wash potatoes with skin, wrap them with plastic wrap, put them in a microwave oven and heat them at 600w for 5 minutes. Take out and peel, and cut each one into four pieces with two knives.

(5) Add potato pieces, sugar and salt into the cooked dish for 10 minute, cover the pot and cook for 10 minute.

(6) Turn off the fire after the vegetables are cooked, and add shredded onion, shredded red and green pepper and shredded perilla; Cover it a little and you'll get this Korean chicken stewed potato.