The practice of braised chicken and stewed potatoes is very homely

Potatoes have always been everyone's favorite special food, it has a variety of tapioca starch and protein, often eaten can delay aging and beauty skin care. There are also various ways to make it, such as shredded potatoes with hot and sour potatoes, fried potatoes with green peppers, purple-mashed potatoes, and curry potatoes. But my favorite food is the stewed chicken nuggets and stewed potatoes, and the black pepper chicken nuggets and potatoes together are an ultimate match, and just listening to them makes my mouth water.

How do you make stewed chicken nuggets and stewed potatoes?

How do you make stewed chicken nuggets and potatoes? See below for a detailed explanation:

First, the raw materials of braised chicken nuggets with potatoes: chicken breast, potatoes; Seasoning of braised chicken with potatoes: salt, oil, sugar, light soy sauce, green onion, garlic, ginger, wine; Preparation of stewed chicken nuggets with potatoes:

1. A potato; 2. Clean and chop a whole chai chicken, add salt, wine, ginger slices, and marinate; 3. Peel and slice potatoes; 4. Put it in the pot and fry it until the skin is light yellow, and set aside;

Second, the purest process of stewed chicken nuggets.

1.Wash the chicken wings and cut them into pieces of up to 5cm. 2.

Add water to the pot without the water of the black pepper chicken pieces, bring to a boil over high heat, add the chicken wings in boiling water and fry for 2 minutes. 3.Scoop up the fried black pepper chicken pieces and put them in a basin for reserve, 4

Start a clean frying pan, pour vegetable oil into the hot pan, stir-fry the chicken wings when the water is hot, add green onions, ginger slices, and pour in 2 tablespoons of rice wine. Stir-fry for 8 minutes until the lard overflows. 5.

Add 1 rice spoon of light soy sauce, 10ml of soy sauce, a small amount of sugar, 6Pour the soaked ginger water (remove the peppers) into the pot, 7Put a star anise and a small piece of star anise in the pot.

Add two bowls of water, simmer for 30 minutes, turn to a simmer for 10 minutes, drop a small amount of salad oil, pour onions and remove from the pot.

How do you make stewed chicken nuggets and potatoes? The above is a detailed explanation for everyone, in fact, there are many ways to make stewed chicken nuggets and stewed potatoes, if you grasp the actual process, you can make it. The most important thing about stewed chicken and potato stew depends on the rigor of the ingredients and the grasp of their doneness, so everyone can pay more attention to training when making this small dish.

The home-cooked recipe for braised chicken with potatoes is as follows:Ingredients: chicken, green onions, potatoes, carrots, spices, rock sugar, ginger, garlic, chili, pepper, Pixian bean paste, salt, light soy sauce, etc.

1. Cut the green onions into cubes, wash and cut the potatoes and carrots for later use, and set aside the rock sugar.

2. Pour oil into a hot pan and turn the green onions, ginger and garlic for 10 seconds.

3. Then add chili pepper and Pixian bean paste to stir-fry to bring out the flavor, and stir-fry the flavor in the pot.

4. Then add the chicken pieces and stir-fry for 3 minutes, and put salt according to the taste.

5. Stir-fry potatoes and carrots over high heat for 3 minutes, then add water and boil until the soup is thick, and put some light soy sauce when the juice is about to be collected.

A detailed explanation of the method of roasting chicken with potatoes

Potato roast chicken is also very simple, because the ingredients it requires are also simple, and the method is relatively simple, but don't think that simple dishes don't taste good. As long as you do it right, as long as you have enough mind to do it, you can still make it simple and delicious!

Paibi Ingredients: 500g chicken, 300g potatoes, soy sauce, Pixian bean paste, green pepper, ginger, garlic, Sichuan pepper, balsamic vinegar, salt, edible oil;

1. Preparation materials: chicken, potatoes, green pepper, ginger, garlic, Sichuan pepper, soy sauce, Pixian bean paste, fragrant vinegar, salt, edible oil;

2. Wash and cut the chicken into pieces and marinate it in soy sauce, Sichuan pepper and ginger for a while, wash and cut the potatoes into hob pieces of the same size as the chicken;

3. Heat oil in a pot, add chicken and stir-fry;

4. Fry until the chicken is golden brown on both sides, and then it is ready to rise;

5. Continue to stir-fry the hot oil in the pot and the potato wedges;

6. Fry until the potatoes are fully cooked;

7. Pour in 4 to 6 mediums, then add green peppers, ginger and garlic and stir-fry to bring out the aroma;

8. Scoop a spoonful of bean paste into the base oil and stir-fry with 5 ingredients to taste;

9. Add chicken essence and salt to taste.

1. Ingredients: appropriate amount of potatoes and appropriate amount of chicken nuggets.

2. Auxiliary materials: appropriate amount of shallots, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili pepper, appropriate amount of ingredients, appropriate amount of vegetable oil, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of monosodium glutamate, appropriate amount of cooking wine.

3. Ingredients: peel and cut potatoes into pieces, chop small dots of chicken pieces, slice ginger, and cut green onion stalks.

4. Add green onions, ginger slices, and ingredients to the pot, and blanch the chicken pieces.

5. Blanch the chicken pieces and remove them to control the moisture.

6. Pour three tablespoons of vegetable oil into the wok, pour in the potato cubes and fry them, and set aside.

7. Put two tablespoons of oil in a wok, pour in the chicken pieces and stir-fry until the chicken pieces are slightly yellow.

8. Break in the green onion and ginger slices, chili peppers, spices and garlic, pour in a spoonful of cooking wine, a spoonful of sugar, and half a spoon of five-spice powder and stir-fry evenly to make the seasoning fragrant.

9. Pour in the potato wedges and stir-fry.

10. Add two tablespoons of dark soy sauce and continue to stir-fry.

11. Stir-fry the potatoes and chicken pieces and color evenly.

12. Add two bowls of water, and cover a little more than chicken pieces and potatoes.

13. Pour in two spoons of salt, cover the pot and bring to a boil over high heat, simmer for one and a half hours on low heat, add monosodium glutamate to taste when it comes out of the pot, and sprinkle chopped green onions.

1. Wash the chicken, cut it into pieces, add oyster sauce and cooking wine and marinate for 15 minutes;

2. Soak the dried shiitake mushrooms in advance, wash the potatoes, peel them and cut them into large pieces;

3. Put oil in the pot and heat it over high heat until it is 6 hot, add green onion and ginger star anise and stir-fry until fragrant, add the marinated chicken pieces and fry until it changes color;

4. Add dark soy sauce and sugar and stir-fry evenly, heat the water (submerged the chicken pieces), then add potatoes and shiitake mushrooms, cover and bring to a boil over high heat, turn to low heat and simmer for 45 minutes;

5. Finally, add salt, turn the fire to high heat, and thicken the soup.

Ingredients: 1 chicken thigh, 1 chicken wing (cut into pieces), 1 carrot, 2 star anise, 3 dried chilies, 4 slices of ginger, and a few potatoes (as many as you like).

Steps:1Boil the water in a pot, blanch the chicken pieces in the water for 3 minutes, then turn off the heat, remove the foam, drain and set aside.

2.Potatoes and carrots cut into hob cubes.

3.Put oil in a wok and sauté the chicken pieces.

4.Pour in 2 scoops of dark soy sauce and color.

5.Add water, barely over the chicken pieces, add star anise, dried chili peppers, ginger slices, and bring to a boil over high heat.

6.Add the potatoes and carrots, bring to a boil over high heat, reduce the heat to medium-low and cook for 10 minutes.

7.Add salt, 1 tablespoon of sugar, 2 tablespoons of soy sauce, bring to a boil again, reduce to medium-low heat and cook for 10 minutes. Or depending on the situation, the main thing is that the potatoes should be cooked enough and rotten enough.

8.Collect the soup over high heat, and you can do it.

Because the potatoes have fully absorbed the flavor of the chicken, the potatoes in this dish are better than the chicken.

I also want to note that the soy sauce I use is Haitian straw mushroom soy sauce, and the soy sauce is Chubang seafood soy sauce.

Chop the whole chicken into small pieces, wash and marinate in cooking wine and salt for 1 hour.

Peel the potatoes, cut them into cubes, wash them, and drain them.

Pour oil into the pot, and after the oil is hot, add star anise, ginger, green onions, etc. and stir-fry until fragrant.

Then pour in the chicken pieces, add a little sugar and a pinch of salt, and fry over low heat for a while, until the chicken becomes tight and the skin shrinks.

Pour some cooking wine to remove the fishy smell, and then add dark soy sauce and stir-fry for a while.

At this time, you can add two spoons of Lao Gan Ma to fry the red oil, and then add water until the chicken pieces are not a little bit, because potatoes will be added later, and the water can be appropriately more at this time.

Bring to a boil over high heat, add a little cooking wine again, and light soy sauce, cover the pot and simmer for a while, until the water is level with the chicken pieces.

Add the garlic cloves and potato wedges, bring to a boil over high heat, and simmer over low heat.

When the soup is almost gone, add salt, chicken essence, monosodium glutamate, and light soy sauce to taste, and the color is not dark enough, you can also add some dark soy sauce.

Reduce the juice on high heat, sprinkle with chopped green onions, and you can remove from the pan.