How to cook stewed chicken legs with potatoes? The nutrition is doubled and delicious. After eating, there is no soup left. How can braised chicken with potatoes be delicious? My own basis is: stewed potatoes should have enough powder taste and can digest and absorb the aroma of chicken. Simply put, it is taste. In fact, chicken can't be stewed very firewood, and it's better to be slippery. There is a contradiction in this. Potatoes need to be tasted. Does that mean that the stew will take a little longer? Chicken can't be used for firewood, so can't it be stewed for a long time? Ok! Let me deal with this difficulty with you. So that you can make delicious things at home, stewed chicken with potatoes.

Raw materials for stewed chicken legs with potatoes: 4 chicken wings (I bought pipa legs, so I can buy half a chicken to cook at home), potatoes 1 piece, appropriate shallots (you can use shallots), appropriate amount of salt, appropriate cooking oil, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce 1 spoon of soy sauce, Shaoxing flower carving 1 spoon (rice wine is also acceptable) Operation process:

The first step is to chop up a small piece of chicken wings after buying them back. Rinse the blood on the surface and soak it in water to remove the blood. About 10min. Peel potatoes, slice them with end milling cutter and soak them in water for reservation (to avoid fading).

Boiling water, put potato chips in a pot and steam 10min. The purpose is to reduce the time of stewing potatoes, and at the same time, I want to make sure that potatoes can absorb the flavor of chicken and juice when stewing.

Soak the drumsticks for 10 minute, scoop up the drumsticks and drain them. Cool the pot (no need to add some oil), turn it to slow fire, put the chicken leg meat in the pot and stir-fry the water. Chicken leg meat can produce a lot of water gradually. It is recommended that you throw away the water immediately, so it is not necessary to volatilize it gradually. The purpose of this step is to make the water of the chicken evaporate quickly according to the dry flat.

Step 2 At the same time, the fishy smell in the chicken will evaporate. A process of reducing this moisture drying, if it takes too long, the chicken will also be aged. Therefore, I propose that the water should be thrown away immediately when there is a lot of water, instead of gradually volatilizing it. At the same time, we must pay attention to the maturity, not too hasty, and we need to stir-fry constantly in the process of stir-frying. When the water is parched thoroughly, you will find that the pork suet will be slowly parched.

Stir-dry the water thoroughly, pour in 1 spoon Shaoxing flower carving (removing fishy smell and refreshing), add 1 spoon cooking oil, ginger slices and shallots and stir-fry until fragrant. Then pour in 2 tablespoons of soy sauce (seasoning), 1 spoon of white pepper. Stir well. (This kind of chicken processing method is better than simply soaking chicken in water, that is, maintaining the tenderness of chicken and eliminating the fishy smell of chicken.)

Pour in the steamed potato chips, add boiling water, bring to a boil, cover and simmer 10min. 10min after stewing, add shredded onion and add 1 spoon to adjust the color. You can cook after opening the juice ~ I have very little juice left. You can leave more juice for stronger meals.