Chicken, small potato paste cake
By LiaReichert
The pot is made of firewood, and the circle of the pot is pasted with cornbread cakes, making me drool just thinking about it. Especially the local chickens raised freely at home, the meat is strong and chewy, the potatoes are soft, waxy and smooth, and the crispy shells of the cakes are crunchy when bitten. Enjoy it!
Recipe Recommendations
- local chicken half a
- small potatoes appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
- liquor appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Chicken, small potato paste cake
1
Mix corn flour and white flour and knead it for later use.
2
Blanch the chicken in water, and put pepper and onion and ginger in the water. Remove the chicken, wash it and dry it.
3
Cut the small potatoes in half and fry them in oil.
4
Put the oil in the pan again and stir-fry the chicken until it is slightly yellow and the water is slightly dry.
5
Add ginger slices, whole garlic, star anise, and dried peppers, stir-fry until fragrant, pour 1 tablespoon of white wine, 1 tablespoon of sugar, 1 teaspoon of five-spice powder, and stir well.
6
Add the potatoes, soy sauce, and stir fry well.
7
Add water, add salt, and pat the cake thin with water with your hands and stick it on top.
8
Bring to a boil over high heat and simmer over low heat until the chicken is crispy, for an hour or an hour and a half. Lift up the cake and put it on the plate.
9
Remove the pan and add some MSG to enhance the flavor.Chicken, small potato paste cake Make Tips
Next: Farmhouse cooking methods generally place the ingredients first and burn them together. Because the lid is not opened halfway, the aroma is completely preserved. The moisture of the chicken must be stir-fried to dry, and the chicken skin will be a little crisp to taste delicious. There is no cooking wine or rice wine in my hometown and countryside, but only the white wine that the men at home drink to cook. The taste is very unique. The specialty is that the sauce is red with thick oil and the color is darker than ordinary braised, but it is absolutely delicious! The practices are only introductions, and each family has its own practices for reference only. On open fires such as gas stoves, cakes have to be pasted on the circle of the pot to have crisps. My pot is too small and I can't help it. It is recommended that cornmeal and white flour be 2:1, which is more delicious. It's not easy to break up. I put the rest of the dough in the rice cooker. It's really good. There are crisps.