Spicy potato chicken

Koreans eat spicy, not like us in China, Mexico, and so on. First, their chili sauce is sweet, and in the government, it's too much to say that it's not too spicy, and they're dry by industrial methods. It's not as hot as it used to be. So Koreans eat spicy, and it's characterized by sweet spicy, medium spicy, or tiny spicy, which, of course, you can't take, and they do, but that's a few of them。

Recipe Recommendations

big chicken drumstick 3 only
onion one
potatoes of 2
carrot one
pumpkin 200 grams
dried chili 3 pieces
garlic rice 5 capsules
green onions 1 piece
red pepper of 2
green pepper 2 pieces
salad oil 2 tablespoons
white sesame 1 tablespoon
water 1.5 cups
seasonings appropriate amount
minced garlic 4 tablespoons
ginger 1 tsp
chili powder 3 tablespoons
soy sauce 3 tablespoons
sesame oil 1 tablespoon
cooking wine 3 tablespoons
salt 1 tsp
pepper a little

slightly spicy
cook
half an hour
simple

Steps for Spicy potato chicken

Let's get the sauce ready。

Put all the sauce in the bowl and spare。

Potato peels four large pieces, carrot rollers cut big, pumpkins cut big

Onions cut big, dried peppers cut the seeds, garlic cut the skin, ginger slices。

Onion slice, Paprika chili slice。

Muscles are cut off from excess skins, yellow fats are removed, and they are washed into block spares。

The boiler is hot, put two spoons of salad oil, dry peppers, garlic, ginger-dried spices, and then put them in chickens, half-cooked in pre-prepared sauce, so the chickens taste

Boiled with fresh water, boiled with potatoes, onions, pumpkins, lids。

Once the potatoes are ripe, they'll be ready with onions, peppers, peppers, and a light mix, so that you can come to the table in a minute。