Method 1 of Chicken Stewed with Potatoes: Ingredients: 400g chicken legs, 3 potatoes, 2 onions, 6 garlic, 4 slices of perilla, 1 carrot, half a green onion, a piece of ginger, and a red pepper . The seasoning requires 3 tablespoons of Korean chili sauce, 1 teaspoon of salt, a little pepper, 2 tablespoons of sugar, 1 teaspoon of cooking wine, 2 tablespoons of sesame oil, 2 tablespoons of chili powder, and a little salad oil. First, process all the ingredients, shred the perilla, red and green peppers, green onions, cut the carrots into cubes, cut the onions vertically into strips, chop the garlic, and slice the ginger. After the ingredients are ready, take the pot and put the salad oil in it. When the oil is hot, add the chicken legs and stir-fry until the color of the leg skin turns white. Add the onions and stir-fry. Add the carrots and stir-fry. After stir-frying, add the soup, etc. After the soup boils, use a spoon to skim off the vegetable foam on top. This time takes about 5 minutes, so everyone should wait patiently while doing it. After skimming off the vegetable foam, add sesame oil, chili powder, and chili sauce and cook for 10 minutes. After 10 minutes, add the potatoes, shredded green onions, red and green peppers, and shredded perilla. Cover the lid for a while and you can enjoy the chicken stewed with potatoes.

Method 2 of chicken stewed with potatoes: Ingredients include 1 potato, salt, 2 star anise, a little sugar, appropriate amount of cooking wine, appropriate amount of light soy sauce, 1 chicken leg, and appropriate amount of ginger. Cut the chicken legs into pieces and marinate them with cooking wine, salt, ginger and light soy sauce, then peel and cut the potatoes into pieces. Add an appropriate amount of oil to the pot, add marinated chicken legs, stir-fry until the chicken legs change color, add potatoes and star anise and stir-fry for a few times, add salt, light soy sauce, sugar and stir-fry, finally add water, the water should be submerged Chicken and potatoes, simmer over medium heat until ready to serve.