First, prepare half a chicken, rinse it with clear water, remove the residual blood and impurities on the surface, and then cut it into pieces of moderate size. Don't cut the chicken pieces in the big plate too small, you'd better use three-yellow chicken. This kind of chicken is tender and smooth with crispy skin and soft bones, and the finished dish tastes better. After cutting it, put it in a bowl for later use.
To prepare this dish, you need to use other ingredients. The most important thing is that potatoes, three yellow chickens and potatoes have unique tastes. Two beautiful potatoes, clean the soil on the surface, cut into hob pieces, about the size of chicken pieces. Prepare an appropriate amount of green onions, wash them and cut them into thick slices with an oblique knife. Peel a few cloves of garlic and cut them in half. A slice of ginger is peeled, washed and cut into slices, and a green pepper is mainly used for color matching. A quarter of onions is enough. Cut into small pieces, appropriate amount of dried peppers, and cut into pepper segments. If you like spicy food, you can prepare a little, adjust it according to your taste, and put some fragrant leaves and star anise in the bowl for later use.
Then blanch the chicken pieces to prepare a wok, and add a proper amount of water to the wok. Blanching water can fix the shape of chicken pieces and remove the fishy smell. It should be noted that chicken nuggets need to be cooked in cold water, so that blood can be removed more thoroughly, the meat quality can not be aged, and the protein and nutrients in chicken can be locked. After the chicken pieces are put into the wok, open the fire and slowly boil out the blood. When water is boiled, the surface will boil.
Then J clean the wok, add enough cooking oil when the wok is hot. When the oil temperature is 40% hot, pour the prepared fragrant leaves, star anise, onion segments, garlic and ginger slices into the wok, stir-fry slowly with low fire, and then add dried Chili segments and appropriate amount of bean paste to stir-fry red oil, which can effectively remove the raw bean flavor of bean paste, and then blanch.
Then season, add a proper amount of soy sauce for color matching, add cooking wine, you can add a little more to remove the fishy smell, then add a proper amount of boiling water, the amount of water is equal to that of chicken nuggets, then put the cut potatoes into the pot, add a proper amount of sugar and chicken powder to refresh them, add a little salt to increase the bottom taste, not too much, because the bean paste itself is salty, and a little pepper is used to increase the flavor, stir-fry them evenly, and then
After 25 minutes, you can smell the thick fragrance when you open the lid, then put the prepared onions and green peppers into the pot and stir them evenly until the green peppers and onions are cut off, turn off the fire and take out the pot, and the delicious food will be baked.
The delicious big plate is ready. Generally speaking, potatoes do not need extra water and starch to thicken dishes, because potatoes themselves contain a lot of starch. Stew the potato starch and the soup will be strong enough. When cooking this dish, you should pay attention to the heat when cooking chicken to ensure that the chicken is more thorough and tastes soft and rotten. Like friends, try it quickly.