Material preparation: chicken, flour, oil, garlic, ginger slices, onion, dried chili segments, dried chili granules, star anise, soy sauce, hot water, salt, potatoes, water, pot, wok, knife, etc.
1. Chop the chicken pieces, put them in a pot, rinse them with water simply, remove the dirt and blood on the surface, and then change the water to clean them again. Then soak in cold water again, this time for at least half an hour, so that the blood in the bones and chicken can be drained by soaking, and the smell will be less if the blood is less.
2. After soaking, add flour and knead it, then add water to clean it. Repeat this operation several times to thoroughly clean the chicken pieces.
3. Heat the wok and add oil. When the oil temperature is 50% hot, pour the minced garlic, ginger slices, dried Chili segments, dried Chili granules and star anise into the wok, and the fragrance will be overflowing. Then pour the chicken pieces into the pot and stir-fry until the water disappears.
4. Add a little soy sauce to color after frying, pour in hot water without chicken pieces, and then increase the fire of the onion to boil. If there is floating foam, cover it and simmer on low heat. Cook the chicken pieces until they are cooked, add salt, and collect the juice on high fire. The stewed chicken is ready.
Friends who love potatoes can also add potato pieces and salt when the chicken is nine ripe. The stewed chicken is soft and tender, and the potato pieces are ripe.