Chicken with potatoes chinese recipe
Potato stewed chicken, easy to learn, with rice to eat more rice!
The combination of chicken nuggets and potatoes is the best match. The soft potatoes and chicken soup are both nutritious and delicious. Today, I added a little oyster sauce during the stewing process, which added a hint of fresh fragrance, and the taste is perfect.
- 500 g chicken wings
- 5 small potatoes
- vegetable oil
- cooking wine
- oyster sauce
- soy sauce
- 4 slices of ginger
- chopped green onion
- a little pepper
How to cook Potato Stew with Chicken :
Prepare all the ingredients. Chop the chicken thighs into small pieces and rinse them. Cut the potatoes into small pieces and soak them in cold water for later use.
Heat oil in a pan, add shredded ginger and peppercorns, and saute until fragrant.
Put the chicken wings into the pot and fry until there is no moisture.
Pour in 1 tablespoon of oyster sauce and one tablespoon of original soy sauce, and stir well.
Then pour in 1 small bowl of water and bring the soup to a boil over high heat.
Cover the pot, turn to low heat and simmer for about 10 minutes.
Then pour in the drained potato cubes and stir well.
Sprinkle chopped green onion, cover the pot again, and continue to simmer for about 10 minutes.
Open the lid, add a little salt to taste, and turn to high heat to collect the juice. When the soup is thick, please turn off the heat and put it on a plate.
- If the soup is too little during the stewing process, you can add warm water appropriately to adjust.
- When stewing chicken nuggets, simmer with low heat so the stewed chicken will taste delicious.
- The chicken pieces here are not blanched. Just soak in cold water for half an hour. The chicken will be extra delicious and tender.