Scrambled potato-cooked chicken
By VicentaLakin
scorch chickens, with 1.5 kg fresh chickens, with potatoes, carrots, etc. spicy smell, fresh meat, fragrance, overeating. potato-cooked chickens are more appetizing and closer to dry pots than chongqing chickens。
Recipe Recommendations
- fresh chicken 1.5KG
- potatoes 250g
- carrots 250g
- green beans 200g
- red bell pepper 100g
- green pepper 100g
- Green onion and white 50g
- garlic 50g
- laojiang 50g
- Roast chicken seasoning 1 bag
- Salt chicken essence 10g
- slightly spicy
- burn
- an hour
- ordinary
Steps for Scrambled potato-cooked chicken
1
(a) Be prepared in advance: fresh chicken, potatoes, carrots, Quail beans, red lantern peppers, peppers, onions, garlic, ginger chips, a bag of fried chickens, salt, and a little chicken
2
(b) A 200-gram vegetable oil pouring into the pot, burning it with chicken clots, burning it for three to five minutes, and yellow on the surface of the chicken
3
In the 160 grams of chicken-cooked chicken sauce, the fire fell for one minute, so that the sauce evenly penetrates the chicken. The use of unique formulas for the guacamole sauce preserves the traditional jade flue and incorporates many natural spices to ensure the fragrance of the tunnel
4
After the chicken and the sauce are fully smouldered, the stew is added to 600 grams of water or fresh soup for about 30 minutes。
5
(b) Chicken stew can be cooked with potatoes, beans, carrots, etc. to enhance taste and nutrition
6
After more than 30 minutes, the chicken is juicy, the sauce is mixed with the soup, and the spicy smell comes. At this point, the chicken-cooked man is fully edible, with a bowl of rice and an appetite for food
7
The food comes out of the pot, so the chicken burns out softer and tastes better than I thought. Potatoes and chicken rot。Scrambled potato-cooked chicken Make Tips
Chickens choose to be as fresh as possible, and the chickens burn better after they oil。