material
Ingredients: chicken 600g, potato 400g, onion 10g, a little dried pepper, ginger slices 10g, and star anise.
Seasoning: salt, cola, soy sauce.
method of work
1, cut the chicken into pieces of moderate size, rinse it with clear water, and put it in a drain basin to drain the water for later use.
2. Put the drained chicken nuggets 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 the water, and use two star anises for later use.
4. Wash the potatoes, peel them, and cut them into pieces for later use.
5, put oil in a hot pot, the oil temperature is 60% hot, add the marinated chicken pieces, stir fry, add onion ginger and star anise 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, soy sauce, stir-fry until the surface of potatoes is slightly transparent yellow.
7. Add hot water. Just flush with the chicken pieces. Add salt, bring to a boil with high fire, and simmer for 20 minutes.
8. After 20 minutes, adjust the medium heat and burn the soup until it is slightly collected and slightly sticky.
9. Turn off the fire and add a little monosodium glutamate. Put it in a bowl and serve.
Practice 2,
material
Ingredients: Pipa drumsticks 400g, three potatoes, accessories: two onions, carrot 1 piece, half a green onion, one ginger, one red pepper, six garlic, four perilla, seasoning: 3 tablespoons of korean chili sauce, 2 tablespoons of Chili powder, 2 tablespoons of sugar, 2 tablespoons of cooking wine 1 teaspoon and 2 tablespoons of sesame oil.
method of work
(1) Onions are vertically cut into strips; Chop garlic (4 grains); Dice carrots; Slice ginger; Shred perilla, red green pepper and green onion.
(2) Heat the pot, add a little salad oil, add pipa drumsticks when the oil is hot, and stir-fry until the skin of the legs 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 off 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. After mixing the vegetable soup evenly, cover the pot and cook for 10 minutes.
(4) Wash the potatoes with skins, wrap them with plastic wrap, put them in a microwave oven, and heat them at 600w for 5 minutes. After taking out and peeling, each one is cut into four pieces by two knives.
(5) Add potato pieces, sugar and salt to the dish that has been cooked for 10 minute, cover the pot and cook for 10 minute.
(6) When the vegetables are cooked, turn off the fire and add shredded onion, shredded red green pepper and shredded perilla; Cover it a little, and you'll get this Korean chicken stewed potato.