Simple way to stew chicken with potatoes, how to stew potatoes with chicken

Chicken stew with potatoes.

Ingredients: potatoes, grassland chicken, green onions, ginger, chili peppers, Sichuan peppercorns, star anise, soy sauce, sugar, salt.

Preparation steps: Step 1: Defrost the chicken.

Step 2: Chop into small pieces with a knife.

Step 3: Boil the water in the pot, blanch the chicken in hot water for 3-5 minutes, remove the blood foam, remove the dry and set aside.

Step 4: Prepare the potatoes, wash and peel them.

Step 5: Cut into hob pieces, soak in cold water for about 5 minutes, and remove the starch.

Step 6: Prepare green onions, ginger, chili peppers, peppercorns, and star anise.

Step 7: Prepare a small bowl of chopped green onions, shredded ginger, Sichuan peppercorns and chili peppers as ingredients for stirring the pot.

Step 8: Prepare a small plate and add green onions, ginger slices and star anise as a stew.

Step 9: Heat the oil in the valley, add the stir-fry ingredients and stir-fry until fragrant.

Step 10: Pour in the chicken pieces and stir-fry, add an appropriate amount of sugar and stir-fry evenly.

Step 11: Add soy sauce and stir-fry evenly.

Step 12: Pour in the potato wedges and stir-fry.

Step 13: Pour in boiling hot water, stir well and taste the taste of the soup, adjust by adding soy sauce and sugar, and pay attention to the taste of the soup not too salty, otherwise the more you stew, the more salty it will be. After the heat boils, simmer over low heat for 20-30 minutes, open the lid and reduce the soup over high heat, add an appropriate amount of salt and stir-fry evenly.

Step 14: Remove from the pot and enjoy.

Tips:1The best water to add to the stewed chicken is boiling hot water, and the taste of the chicken stew with cold water is much worse.

2.To determine whether the potatoes are ripe, you can poke them with a spatula, which can easily cut off the potatoes and indicate that they are ripe. 3.

The chicken used here is the kind of vacuum-packed grassland Xingfa chicken bought in the supermarket, which is easy to cook, and there is no earthy smell.

A simple way to stew chicken with potatoes, put oil in the pot, add the chicken and stir-fry evenly, add seasonings, put in water, boil over high heat, put in the potatoes and simmer over low heat for ten minutes.

To stew chicken with potatoes, blanch the chicken in the blood, heat the oil in the blood clot pot, put the potatoes there and stir-fry, and then add green onions, ginger and garlic and add chicken nuggets and cooking wine together. Well, it can be eaten after simmering for about ten minutes.

Put these things down directly and stew them together for star anise, cinnamon cooking wine and angelica.

Ingredients: 500 grams of chicken thighs or chicken.

One green and one red pepper each.

Potatoes 1 pc.

Shiitake mushrooms or dried shiitake mushrooms to taste.

2 tablespoons of soy sauce.

Onions, ginger and garlic Appropriate amount.

Pepper 1 gram.

2 tablespoons cooking wine.

Oyster sauce 1 scoop.

1 tablespoon salt 1 tablespoon chicken bouillon.

10 pieces of rock candy.

Home Cooking Preparation of chicken stew with potatoes.

I use chicken thighs, cut into pieces and soak them in blood water to wash and control the moisture. Add shredded ginger, cooking wine, oyster sauce, pepper, light soy sauce and marinate for 30 minutes to taste.

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Cut the potatoes into cubes and cut the green and red peppers into cubes and set aside.

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Prepare green onions, ginger, garlic, shiitake mushrooms. (I use dried shiitake mushrooms and cut them into small pieces) You can also slice fresh shiitake mushrooms.

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Boil the chicken and stir-fry over high heat until it changes color.

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After stir-frying until it changes color, add green onions, ginger, garlic, and if you can eat spicy, you can add dry chili peppers and stir-fry until fragrant.

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Add thirteen spices, or star anise, and continue to fry.

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The chicken has been fried dry, add boiling water and stew the chicken.

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Add water to cover all the chicken, if it is boiling.

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Add a little more color to the dark soy sauce.

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Bring the potatoes and shiitake mushrooms to a boil over high heat and simmer over low heat.

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Put the lid on and simmer for 20 minutes.

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Add salt, chicken essence and green and red peppers and stir-fry for 2 minutes.

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OK out of the pot! Be sure to leave a little soup for rice, it's too fragrant......Please click Enter a description.

The chicken is tender and the potatoes are soft. Take a bite and umh satisfied!

Ingredients. Chicken to taste.

Potatoes to taste. Green onions to taste.

Garlic to taste. Pepper to taste.

Accessories. Salt to taste.

Appropriate amount of white sugar.

Appropriate amount of monosodium glutamate. Appropriate amount of chicken bouillon.

Sichuan peppercorns to taste. Ginger to taste.

Salty and sweet taste. Stir-fry process.

Twenty minutes takes time.

Normal difficulty. Chicken stew with potatoes to prepare the steps.

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Peel the potatoes, wash them and cut them into hob cubes. Rinse twice with water to remove excess starch and avoid cloudy soup.

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Cut the chili pepper and garlic into slices, and cut the green onion into sections. (I don't eat garlic, so I didn't cut it).

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Heat the pan and add the oil, while the oil is still cold, add the sugar to turn into a red bubbling sugar juice.

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Add the chicken pieces when the sugar has melted into a red bubbling sugar sauce and stir-fry for about 1 minute.

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Add ginger powder, Sichuan pepper powder, green onion and garlic slices, and continue to stir-fry a few times.

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Add boiling water to just submerge three-quarters of the chicken. Cover the pot and simmer over medium heat for about 15 minutes.

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When the water is almost dry, add the potato wedges and stir-fry evenly.

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Add boiling water and submerge just three-quarters of the chicken and potato wedges. Cover and simmer over medium heat for about 5 minutes.

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After 5 minutes, add chili, salt, monosodium glutamate (or chicken essence), stir-fry evenly, continue to simmer for about 3 minutes, and then it is ready to cook.

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Fragrant chicken and potato stew is OK!

Chicken stew with potatoes.

Ingredients: 600g chicken, 400g potatoes, 10g green onions, a little dried chili, 10g ginger slices, 2 star anise.

Seasoning: salt, cooking wine, light soy sauce.

Method: 1. Chop the chicken into pieces of moderate size, rinse it with water, put it in a draining basin to drain the water, and set aside.

2. Put the drained chicken pieces into a basin, add salt, cooking wine, light soy sauce and green onions, and marinate for 15 minutes.

3. Cut the green onion into sections, slice the ginger, soak the dried chili pepper in water and drain the water, two star anise, and set aside.

4. Wash the potatoes, peel them, cut them into cubes and set aside.

5. Put oil in a hot pan, the oil temperature is 6 into a hot pot, add the marinated chicken pieces, stir-fry, add green onion and ginger, star anise when it changes color, and continue to stir-fry.

6. Stir-fry until most of the water disappears, add the potatoes, fry for two minutes, pour in light soy sauce and dark soy sauce, and fry until the surface of the potatoes is slightly transparent yellow.

7. Add hot water. Flush with the chicken pieces. Add salt, bring to a boil over high heat and simmer for 20 minutes.

After a few minutes, turn down the heat to medium and cook the soup until it is slightly reduced and slightly viscous.

9. Turn off the heat and add a little monosodium glutamate. Place in a bowl and serve.

10. Add large petals of peppercorn powder, cooking wine and salt, add less soup, because the pressure cooker does not have water, burn the heat until the pressure cooker snorts for 8 minutes, turn off the heat and wait for the pot to open easily.

1.Prepare some chicken first, and serve two dishes on the front and back of the chicken. Easy to taste.

2.Prepare some potatoes, peel them and wash them. Cut into hob pieces.

3.Blanch the chicken in cold water, skim out the blood foam, and cook until the chicken can be poked through with chopsticks, which means that the chicken is cooked.

4.Put oil and rock sugar in the pot, and when the rock sugar has melted a little, you can put the cooked chicken.

5.When you put the chicken in it and stir-fry it, it will appear sugary, just like the one I stir-fried, and it looks very good.

6.Put the carrots and potatoes in it, then add some soy sauce and vinegar. Add water and simmer.

7.When the potatoes are cooked, they can be taken out of the pan, so that the delicious potato stew and chicken are ready.

Chicken stew with potatoes to make.

1. Prepare half a chicken, wash it, and cut it into large pieces for later use.

2. Add a little salt and a few drops of white wine to the chicken pieces and grasp them well for later use.

3. Peel and cut the potatoes into large pieces, wash the starch, and soak them in water for later use.

4. Do not put oil in the pan, turn on low heat and put the chicken pieces into the pan to stir out the oil.

5. Add an appropriate amount of dark soy sauce, light soy sauce and dried chili pepper to the chicken, turn to low heat and simmer for 10 minutes, then add potato slices to continue to boil over high heat, turn to low heat and simmer for 10 minutes, add an appropriate amount of sugar and chicken essence to taste, turn on high heat to reduce the juice.

6. The potato stewed chicken is officially enjoyed.

Tips: 1. After the chicken pieces are washed, add salt and white wine a few drops to grasp well to remove the fishy, sterilize and taste.

2. The chicken skin contains oil, so it can be put directly into a frying pan to remove the oil in the chicken skin.

3. Put in the potato slices when the chicken pieces are cooked for 6 minutes, so as not to put them in at the same time, the chicken pieces are cooked, but the potatoes are stewed.

4. After the soup is thickened, it can be taken out of the pot.

Chicken stew with potatoes.

Ingredients: Prepare a chicken.

The size is according to their own food amount), two potatoes, a little green onion, ginger, garlic, three dried chili peppers, method: cut the chicken into pieces, and copy it with boiling water, change color and remove it for later use, add about 30 grams of oil to the pot, heat over low heat, add a little sugar at the same time, add the chicken nuggets to the white sugar to change color and stir-fry over high heat, and add pepper powder and green onions, ginger and garlic after the sugar color is hung on the chicken nuggets.

Once the aroma is out, add the chopped potatoes and stir-fry for about 1 minute, then add soy sauce and cooking wine.

Finally, add water and simmer, add salt according to your taste, and remove the soup from the pot after it is exhausted.

1.Ingredients: 500 grams of chicken, 500 grams of potatoes, 5 green onions, 3 slices of ginger, 2 tablespoons of cooking wine, 2 tablespoons of salt, 1 teaspoon of pepper, 1 teaspoon of chicken essence; 2.

Wash the chicken, cut it into pieces, add cooking wine, salt, pepper and chicken essence and mix well; 3.Put the chopped green onion and ginger into the pot, add a small amount of water to boil, and then put the chicken into the cooking; 4.After the chicken is cooked thoroughly, add potatoes, add an appropriate amount of water, bring to a boil over high heat, then turn to medium-low heat and simmer for about 20 minutes; 5.

After turning on and off, you can turn on and off the heat.

The home-cooked recipe for chicken stewed potatoes is as follows:Ingredients: 1300 grams of chicken, 380 grams of potatoes, 15 grams of ginger.

Excipients: 8 ml of cooking oil, 75 grams of hot pot base, 3 grams of chicken essence, a bowl of water, two tablespoons of soy sauce.

1. Prepared ingredients.

<>3. Then add the chicken pieces and stir-fry over high heat to rent Lao Xiang evenly.

4. Stir-fry the chicken to change color and add the hot pot ingredients to stir-fry to taste.

5. Add soy sauce to color.

6. Add a bowl of water and cover with a lid and simmer.

7. When the chicken is cooked, add the soil and beans quickly.

8. The potatoes are soft and sprinkled with chicken essence to enhance the umami.

The homely recipe for chicken potato stew is as follows:

Ingredients: chicken, potatoes.

Excipients: garlic, carrots, sliced ginger, shredded green onions, sesame oil, paprika.

1. Cut the onion vertically into strips, chop the garlic (4 pieces), cut the carrot into cubes, slice the ginger, shred the green onion, heat the pot and add a little salad oil. When the oil is hot, put the chopped chicken thighs in, fry until the color of the leg skin turns white, add the onion, fry for 3 minutes, then add carrots and fry for another minute, add soup after frying, wait for the soup to boil, and skim off the top of the vegetable foam with a spoon.

2. Add sesame oil, chili powder and chili sauce to the minced garlic, stir well, and slowly add to the vegetable pot. After mixing the vegetable soup evenly, cover the pot and cook for 10 minutes, cut the potatoes into cubes and rinse off the starch on the surface with morning water. Heat the oil on low heat, pour in the potatoes and turn to medium heat and stir-fry, wait for the surface of the potatoes to turn golden brown and put them on a plate for later use, add them to the dishes that have been cooked for 10 minutes, then add sugar and salt, cover the pot and cook for another 10 minutes.

3. After the vegetables are cooked, turn off the heat, add shredded green onions, and cover the lid for a while.

Tips for choosing chicken:

1. Choose a good chicken.

Healthy chicken, energetic, feathers tight and oily, eyes are energetic and flexible, eyeballs fill the entire eye sockets, crown and flesh hair color bright red, crown straight, meat hair soft, wings close to the body, shiny hair, strong claws, free movement.

2. Choose tender chickens.

Identifying the old and tender chickens mainly depends on the chicken feet: the skin of the soles of the feet is thin, there is no stiffness, the toes are less worn, and the protrusions between the ankles are short.

3. Choose free-range chickens.

We love to use free-range chickens (also known as firewood chickens, grass chickens, native chickens, that is, farmhouse chickens) to make chicken soup, and the method of identification can be seen by the feet: the feet of free-range chickens are thin and pointed, rough and powerful, while captive chickens have short feet, thick claws, round and meat.