The secret to making chicken stewed with potatoes more flavorful is to stir-fry the chicken and potatoes before stewing. When stewing, first bring to a boil over high heat, simmer over low heat for 20 minutes, and then adjust the heat to medium. The specific method is as follows:

Ingredients: 600g chicken, 400g diced potatoes (dehydrated)

Seasoning: 5g salt, 5g MSG, 8g dried chili, 10g cooking wine, 10g light soy sauce, aged 10g

1. Cut the chicken into medium-sized pieces, rinse with clean water, place in a drain basin to drain, and set aside.

2. Put the drained chicken pieces into a basin, add salt, cooking wine, light soy sauce, green onions, and marinate for 15 minutes.

3. Cut the green onions into sections, slice the ginger, soak the dried chili peppers in water and drain them, and set aside two aniseeds.

4. Wash the potatoes, peel them, cut them into pieces and set aside.

5. Heat the oil in the pan to 60% heat. Add the marinated chicken pieces and stir-fry. When the color changes, add the green onion, ginger and aniseed, and continue to stir-fry.

6. Fry until most of the water disappears, add the potatoes, stir-fry for two minutes, add light soy sauce, dark soy sauce, and stir-fry until the surface of the potatoes turns slightly transparent yellow.

7. Add hot water. Just level with the chicken pieces. Add salt, bring to a boil over high heat, simmer over low heat for 20 minutes, adjust to medium heat, and simmer the soup until it is slightly reduced and slightly thickened

8. Turn off the heat and add a little MSG.

Notes:

1. The firing time is for reference only and is subject to the potatoes being cooked and soft.

2. Blanch the chicken pieces with tangerine peel to remove the odor.

3. Use a kitchen knife to chop potatoes, not cut them with a knife.

4. When blanching the chicken, use cold water in the pot.

5. Peel the potatoes, cut them into small cubes, and use a peeling knife to peel off the four edges and corners.