Home made stewed chicken thighs: potato stewed chicken thighs.

1, buy a good clean chicken thighs in the pot blanching, in general, do not blanch out of the dish will be more fragrant, but blanched chicken thighs more pure flavor, blanching process of chicken oil blanching off a large part of the process.

2, the preparation of materials is very simple, the yellow skin of the two cut pieces of potato, yellow skin of the potato starch content is high, the very face, stewed to eat up the powder powder, especially fragrant. Ginger, scallion, dry chili a, pepper a little, cut a little round onion to increase the flavor.

3, hot pan cool oil, under the blanched chicken thighs stir fry, under the ginger, scallion, dry chili, pepper, stir fry, stir fry and then into the potato blocks, a variety of flavors mixed together, there is a slight spice, round onion aroma, and scallion, pepper composite flavor, with the taste of chicken thigh meat.

4, stir-fry until the aroma of various ingredients straight to the nose when you can start to stew, beer poured along the sides of the pot into the pot, did not over the pot of all the ingredients. Use beer instead of boiling water to braise potato chicken thighs, the chicken thigh meat is more tender and more flavorful.

5, open the high heat will cook the ingredients in the pot for five minutes, then turn the high heat to medium-low heat, with medium-low heat and then simmer for fifteen minutes, so that the potatoes and chicken thighs meat flavor fully mixed together, out of the pot can be according to their own tastes to add the right amount of salt, a spoonful of oyster sauce to refresh, you can turn off the fire out of the pot. The texture of the potatoes is sandy and full of the meaty flavor of the chicken thigh meat. Add some coriander leaves, the whole dish is more beautiful, potato juice fresh meat tender, eat very rice.