Stewed potatoes with chicken legs

Chicken meat is tender, delicious, and contains a lot of protein. Chicken leg meat is from foot to leg, and its meat quality is quite hard. When it is taken together with skin, it contains more fat, which is also the part with the most iron content in the whole chicken.

foodstuff

Potato 1 chicken leg 1 chicken leg

Accessory oil, salt, onion, ginger, pepper, anise, chicken essence, sugar and dried pepper.

step

1. Wash and chop chicken legs.

2. onion, ginger, pepper and potatoes are ready

3. Blanch the chicken leg in boiling water to remove the smell.

4. put oil in the pan and fry the pepper and anise, and then fry the fragrance and take it out.

5. Stir-fry the onion, ginger and dried Chili to give a fragrance.

6. Pour in the chicken legs and stir fry, add cooking wine, and color with soy sauce.

7. Stir-fry for a while, then pour in boiling water, without chicken legs. After boiling, simmer slowly.

8. stew until the chicken can be penetrated with chopsticks, add salt and sugar to taste, then stew for 10 minutes, and add the potatoes cut into pieces.

9. Finally, just get the soup sticky.

Tips

In the process of stewing chicken legs, don't put salt first, and then put salt and a little sugar when the chicken legs can be penetrated with chopsticks, so that the meat can be better tasted and tender.

Fried chicken legs with potatoes

Ingredients: 3 pipa legs, 2 potatoes.

Auxiliary oil, salt, dried mushrooms 12 green peppers 1 onion, braised soy sauce, 2 tablespoons cooking wine 1 tablespoon oyster sauce 1 tablespoon chicken essence, a little ginger, a little garlic.

step

1. All raw and auxiliary materials are ready as shown in the figure. Among them: the pipa legs are washed and chopped into blocks for later use; Peel potatoes, cut into pieces, and wash for later use; Wash dried mushrooms and soak them in warm water for later use; Wash the green pepper and cut it into sections for later use; Cut the onion, ginger and garlic.

2. Oil the hot pot and add the potato pieces.

3. Stir-fry quickly in a big fire until the surface is a little bubbly and soft, that is, put it out for use.

4. Take another oil pan, 70% hot, and add onion, ginger and garlic.

5. Add the green pepper section and simmer slightly.

6. Take out the green peppers and shallots.

7. Pour the pipa legs and stir fry.

8. Add cooking wine to deodorize.

9. Add braised soy sauce to color.

10. Add oyster sauce to refresh.

1 1. Add a proper amount of water for soaking mushrooms.

12. After the juice wraps the meat surface, pour the soaked mushrooms.

13. Add a proper amount of hot water (it is advisable not to have chicken).

14. Put the oiled shallots in, cover the pot and simmer for five minutes.

15. Pour the oiled potato pieces.

16. Add sugar to taste.

17. Season with salt, cover the pot and simmer for seven minutes.

18. Turn to high fire to collect juice and add chicken essence to taste.

19. Add the oiled green pepper segments, stir-fry evenly, and serve.

Tips

1, braised soy sauce and oyster sauce are salty. Add salt in moderation, and don't add it if the taste is light.

2, potatoes are oiled in advance, which can not only shorten the cooking time, but also keep the whole dish fresh.

3, heating water should be added at one time.

4, no chicken essence can be replaced by monosodium glutamate, or you can not add it.

5, there is a trick to clean dried mushrooms: add a little flour, you can clean it.