Hello, I'm Wang Junjie, the chef. As a professional chef, I can say that I've cooked everything. When it comes to stewed chicken with potatoes, it's estimated that many friends will say that it's just a saute chicken. Actually, it's different from braised chicken with potatoes. Just yesterday, I just cooked stewed chicken with potatoes. Originally, I said to eat stewed chicken with potatoes because I had to mix noodles and add more soup.

First of all, it is very important to choose chicken. The meat quality of Ma chicken, Sanhuang chicken and Erhuang chicken is tender and not suitable for long-term stew. It can be said that it will be cooked in about ten minutes.

If you want to eat something delicious, you should choose an old home-raised chicken, which is delicious and delicious. The specific method is very simple. Cut the whole chicken into pieces without blanching, add pig oil and salad oil in a hot pan, add onion, ginger, garlic, octagonal pepper, pepper, cinnamon, grass fruit and angelica dahurica bean paste to stir-fry the flavor, stir-fry the chicken pieces to stir-fry the flavor, stir-fry the pot for about three minutes, cook the cooking wine, stir-fry again, add clear water or broth, and roll away over high heat for three minutes. However, the fried potatoes are more fragrant and glutinous. When the chicken pieces are eight ripe, add potatoes and continue to stew for ten minutes, and the soup will be thick. The so-called potato stewed chicken will definitely stew more soup, which is suitable for soaking rice, making cakes and mixing noodles. If the soup is thicker, it will be the potato roasted chicken pieces, and adding some sugar color to highlight the spicy taste is the large-scale chicken. It seems that there is almost a difference.