Chicken Sanbao Potato
By VicentaLakin
The chicken wings, chicken claws, chicken kidneys are the three more delicious parts of the whole chicken, and the combination of potatoes and sauce is dry, so it's simple and not bad. This time it's just a little spicy, and it's just a little spicy
Recipe Recommendations
- chicken wings 3 only
- chicken feet of 4
- chicken kidney of 3
- potatoes one
- Jiang few slices
- dried chili of 4
- green pepper one
- Pi County bean paste 1 scoop
- oil fried chili 1 scoop
- oyster sauce 1 scoop
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- chicken powder appropriate amount
- slightly spicy
- braised
- half an hour
- ordinary
Steps for Chicken Sanbao Potato
1
Figure: chickens with three wings to wash, dry water, chicken claws to half, chicken kidneys to pieces
2
Take a bowl and put the food in the bowl and add a spoonful of soybean bean sauce, a spoonful of fried spicy, a spoon of raw, half a spoon of old smoke, a spoon of pelican oil, a little salt and sesame oil for more than half an hour. The amount of the above-mentioned fabric is for reference purposes only
3
Prepare other materials, pepper slices, potato slices, dry pepper slices, ginger slices
4
Take a casserole and pour it in a little bit of oil and heat it up. Put it in ginger and dry pepper. It smells like fire
5
And then you pour it in the pre-cooked meat, and you mix it with a spoon. even
6
Add potatoes
7
It's better to have a proper amount of fresh water and a little bit of raw and old color. Look
8
After burning, the top covers are turned around for 12 minutes, with some chicken powder and some soup from the fire. Finally, I forgot to put the pepper, but it doesn't affect the taste. The pepper is just for the pasteChicken Sanbao Potato Make Tips
1. To ensure the braised meat is rich and flavorful, it must be marinated for at least half an hour.
2. Since the sauces added during marinating are already salty, there is no need to add extra salt.
3. Since all ingredients cook easily, the braising time should not be too long; overcooking will ruin the texture.