Potato chicken
By VicentaLakin
It's good to ask Mr. Shae to buy his favorite restaurant early in the morning, to be patient enough to watch his two favorites, to be happy with his teeth, to be able to eat a lot of hard stuff, but to work in a place where he works, he can't feed himself, so he buys nine yellow chickens and his favorite lobsters to come home and watch the show finish and then cook
Recipe Recommendations
- slightly spicy
- burn
- half an hour
- simple
Steps for Potato chicken
1
Fresh three yellow chickens, frozen for three or four hours and made of fresh and fresh ginger for seven or eight minutes
2
Picked chickens cut into flat pieces
3
The water's on the pot and it's in the rooster for about three minutes
4
Dry pepper cut
5
Chon went to wash the skin and cut the pieces
6
Prepare the peppers, the eight horns, the guacamole...
7
The good chickens are recovered, the surface is purified with warm water, and the asphalt is dry
8
Get two beers ready
9
Oil in the pot, ginger, pepper, eight horns, guacamole, dry chili fried when the fire burns to 70%. Hong
10
Two minutes in chicken
11
I've never had a chicken before
12
Into the old smokes, the fire burns, and the fumes are gone
13
Adding ketchup, sugar, lids, little flames for about 20-30 minutes
14
Potato washes off the skin, prepares peppers, which are a little bit hot
15
Potatoes cut evenly
16
Paprika cleans the little bit
17
A third of the soup is left with the cut potatoes, and the cover continues to suffocate for about 10 minutes
18
With salt, with peppers, with fire and fire
19
Let's see if it's saliva
20
Super dinner...Potato chicken Make Tips
PS: 1. Instead of choosing traditional native chicken, choose Yellow-legged chicken. This not only saves time and effort but also tastes good. Even my younger brother, who wears braces, can eat it, so it's worth a try for families with elderly members.
2. Ketchup cannot be used as a substitute for tomato paste; you can make it yourself or buy tomato paste from the supermarket.
3. Use beer instead of water for cooking. It not only removes the fishy smell but also enhances the umami flavor, making the texture of the chicken softer and more tender.
4. Many people are puzzled by why the chicken needs to be frozen after purchase. Many people are accustomed to slaughtering it on the spot immediately upon arrival, wishing to save even a second, but this is actually very bad. This is the same principle as meat aging: when an animal is killed suddenly, toxins are naturally released, and hot meat has rapid bacterial growth. Freezing kills bacteria and allows the meat to transition from the rigor mortis stage to the aging period. The meat quality is best at this stage, and it will be noticeably more fragrant and tender when stir-fried or stewed...