Ingredients: 300 grams of chicken and 200 grams of small potatoes (small potatoes are delicious and good-looking).

1 1 Essential seasonings: 30g rapeseed oil, soy sauce 10ml, 6g sugar, 250ml beer, 20g ginger, 5g pepper, 5g dried pepper, 3g star anise 1 piece, 3g cinnamon, 20g oyster sauce and 40g bean paste.

Practice:

1. De-ice the bought chicken leg meat, then cut it into small pieces, marinate it with ginger slices and cooking wine 15 minutes, peel and wash the small potatoes.

2. Boil water at the bottom of the pot, then add ginger slices, onion segments and chicken pieces for blanching, and then supercool them for later use.

3. Oil the bottom of the pot, add ginger slices, pepper, star anise, cinnamon and bean paste, stir-fry until fragrant, and then add chicken pieces.

4. Stir-fry for 5 minutes, dry the water, add appropriate amount of salt, then add beer and soy sauce, and almost drown the chicken. Bring it to a boil and simmer for 20 minutes.

5. Then add the processed potatoes, simmer on low fire for about 15 minutes, add all the remaining seasonings, drain the juice, and serve.

Chicken making secret:

1. The dishes cooked with rapeseed oil will be more fragrant. I recommend that you use rapeseed oil to cook potato roast chicken.

2. Chicken needs to be marinated and blanched to remove the fishy and sour taste.

3. When roasting chicken, giving beer without water can enhance the flavor of roast chicken and make the meat more tender.

4. It is suggested that you use fresh chicken to cook, but the fresh chicken you buy must be frozen for 3 hours and marinated in deicing, which can make the chicken more tender.

The key point of potato roast chicken is that it must be very tender. When roast chicken, you don't have to use bean paste, other dry pot sauce and other favorite sauces. Just follow my steps.