Korean stewed chicken nuggets with potato
Ingredients: soy sauce,sesame,pumpkin,potatoes,onion,carrots,chicken legs,white sugar,cooking wine,sesame oil,ginger,Jiang,garlic,red pepper,edible oil,water,green onions,dried chili,chili noodles,chili sauce,garlic,pepper noodles
Recipe Recommendations
- chicken legs 3 only
- potatoes of 2
- onion one
- carrots one
- pumpkin 1 block
- dried chili of 3
- red pepper of 2
- garlic 5-merous
- Jiang one
- green onions 1 piece
- edible oil 2 tablespoons
- sesame 1 tablespoon
- water 1 cup
- garlic 4 tablespoons
- ginger 1 tsp
- chili sauce 3 tablespoons
- chili noodles 3 tablespoons
- soy sauce 3 tablespoons
- white sugar 3 tablespoons
- sesame oil 1 tablespoon
- cooking wine 1 tablespoon
- pepper noodles 1/2 tsp of
- sweet and sour
- stewed
- half an hour
- simple
Steps for Korean stewed chicken nuggets with potato
1
First mix the seasoning into seasoning sauce. Chop the chicken into pieces, remove the fat and wash it. Cut onions and potatoes into 4 pieces. Also cut into average size pieces.
2
The pumpkin is peeled, but the seeds are removed but turned into large pieces. Remove the seeds and cut the dried peppers into 3 slices (you can leave them if you are afraid of being too spicy). Slice garlic and ginger thinly. Cut green onions and red peppers into slices.
3
Put in an oily pan, add in dried peppers, garlic, and ginger and stir-fry until the skin is cooked. Add the seasoning sauce and stir-fry until fragrant, add water, cover the pot and simmer until cooked.
4
Add onions, potatoes, carrots, and pumpkin and stew until the chicken is done.
5
Finally, add green onions and red peppers, stir until they are slightly cooked, and finally sprinkle with sesame seeds and serve out of the pan.