Information

Chicken thigh about 350g, potato about 200g, 1 green onion, 1 small piece of ginger, one piece of red bean curd,

1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp white sugar, salt to taste.

Methods

(1) Chop chicken thighs into cubes, soak in water to remove blood, then rinse and drain

(2) Wash and peel potatoes and cut into cubes. Into the frying pan, medium-high heat deep-fried until the skin wrinkled, slightly browned and then removed from the standby

(3) green onions cut into pieces, ginger chopped; pot of oil, small fire incense green onions and ginger

(4) and then poured into the chicken pieces stir-fried for a few moments into the red fermented bean curd

(5) stir-fry evenly. Then put cooking wine, soy sauce and sugar, stir-fry well

(6) Pour in warm water that doesn't cover the chicken pieces, bring to a boil over high heat and then simmer over low heat until the potatoes are soft and sticky and the soup is thick. Finally, reduce the juice over high heat,

? The curd itself is relatively salty, if the taste is heavy, then add a little salt, light taste can be left out ha