Chicken potato stew
By VicentaLakin
Now the chicken eats, and it always feels like it doesn't smell as a child, and it has something to do with our living environment and the raising of chickens. Remember that when I was a kid, I could only eat my mother's chicken, a chicken-legged fragrance and rice, and I'd love to eat it, and then the rest of the chickens would fill their stomachs with rice。
Recipe Recommendations
- fatty chicken 650 grams
- potatoes
- vermicelli 55 grams
- onion 15 grams
- Jiang 10 grams
- aniseed 1 capsule
- edible oil 3 grams
- tangerine peel 1 block
- cooking wine 15 grams
- soy sauce 15 grams
- soy sauce 10 grams
- rock sugar 8 grams
- salt 6 grams
- boiling water 1000 grams
Steps for Chicken potato stew
1
Preparing raw materials: chickens, potatoes, paste, ginger, gravy and leather. New potatoes have come down this season, so I've chosen potatoes for chicken stew。
2
The powdered water, the potatoes cut the skin, the ginger and onions cut large, the greasy chicken cut off, and I used half a chicken。
3
The cooking oil is poured into the frying pan, the cleaning of the chicken is poured into the platinum, the chicken oil is pumped out, the fat from the platinum is poured into the bowl, and the cake is made soft and delicious。
4
Cook the wine into the pot, remove the smell of stale, then add ice cream and make a pretty color。
5
When you add onions and ginger chips, when you make the scent, you pour the chicken into the high-pressure pan, and you cook the chicken with the high-pressure pan。
6
Add water to the high-pressure pan, without 2 cm of chicken, with large and leather, and a 25-minute fire when the steam is on the top of the pot。
7
After 25 minutes, the chicken has been soft. Pour chicken and soup together into the frying pan and add potatoes。
8
It's time for the taste, the saline, the old saline。
9
When the potato's nine ripe, put in the powder and burn it。
10
Look, the chicken potato stew is ready。
11
Soft chickens, paste potatoes, spicy powder, different tastes, fragrances, two bowls of rice。Chicken potato stew Make Tips
One, I use Beijing chickens, which take three hours to cook with a common pot, so the middle process uses a high pressure pan. The new potato noodles on the market are very good for chicken stew. 3. The powder bars must be pre-empted and made easier to cook. Four: There's not too much sauce in this dish. It's just the original, the childhood memories, the mother's smell。