Potato chicken

By VicentaLakin

Potato chicken
Chongqing foods and country restaurants are common, smelly, smelly and soft. Potato chickens, sweet potatoes, and roosters make the soup taste more chubby, and the sweetness of the potato is more soft. It's a good red-hot food。

Recipe Recommendations

  • Black chicken leg meat with side edges appropriate amount
  • Taro appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • pepper appropriate amount
  • dried chili appropriate amount
  • bean paste appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • green onions appropriate amount
  • salt appropriate amount
  • chicken essence appropriate amount
  • oil appropriate amount
  • kaempferol
  • octagonal appropriate amount

Steps for Potato chicken

  • 1
    Chicken, one
  • 2
    Potato up to a pound and a half
  • 3
    Onions, 30 centimetres long, about 1.5 centimetres in diameter, one large onion, dry peppers, about 10 centimetres dry, one piece of ginger, two centimetres square, and two triples of garlic
  • 4
    Two chicken legs, two pounds
  • 5
    It's 3 ✕1.5 centimetres long and left
  • 6
    I'll clean the chickens twice
  • 7
    Water filter dry
  • 8
    香芋切和鸡块差不多大的三菱椎块，洗净Water filter dry
  • 9
    Onion slash cut half a centimetre long diamond, onion cut a centimetre, dry pepper cut a centimetre, ginger garlic cut big grains
  • 10
    Hot pot oil, about 200 ml
  • 11
    Add ginger garlic peppers, 30 peppers, bean bean cortex caps, five, six, seven lids, one minute
  • 12
    Join the chicken for about five minutes
  • 13
    Add wine and soy sauce and soy sauce
  • 14
    Chicken's gonna make a lot of water
  • 15
    It's not even a fifth of meat
  • 16
    I'll cook for about 20 minutes. even
  • 17
    Add three caps to the saline water bottle. A 10-minute boiler
  • 18
    Join the onion roll. One minute
  • 19
    Turn off the fire and add chicken to the finer taste
  • 20
    Pick up the pan

    • Potato chicken Make Tips

    1. Chickens have a slightly longer time to cook because they feel more groceries than normal chickens and meat. 2. The selection of chicken legs is more flexible and tastes better. If you like to evacuate, you can choose the chicken breast. 3. Potato is softer and more sophisticated than ordinary taro, so it is necessary to join later. 4. Longer frying times when chickens are unwatered can make the taste more plentiful. 5. Potato tastes good for dessert, so it is softer than normal taro. It's not too long to cook, and it's too thick. 6. Unusual cooking time with chicken provides a method of first cooking soup with potatoes (a bit soft, but not full with chopsticks and jabs), then cooking chicken with soup alone, and finally cooking with potatoes around eight or so for about two minutes, which is not too thick and sells better. 7. The time period for cooking varies from one onion to another。

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