Potato chicken
By VicentaLakin
The potato-cooked chicken is a very common dish, and it is very impressive in my mind, and it can be said to be full of the smell of childhood happiness and growth. Remember, as a child, the family lived in a rural village, each family had its own chicken cage, and each family had its own chicken, and because of the limited financial conditions at the time it was difficult to eat, it was only during the New Year's Festival or when important guests came to the family that they brought out a slaughter, entertained guests and improved their lives. At that time, if they killed the chicken, they would stay around the kitchen, waiting for their parents to taste the chicken, and it would be a really good memory. It was very simple at the time, but it tasted so good that my father killed the chicken and then cut it up into large pieces, and the chickens didn't use an early water, and the potatoes were cut into big rollers, and the rural potatoes were hot, pouring into their home-made peanut oil, oil-heated cooking pans, then pouring into the chicken fire, very simple fabrics, only raw and salt, for a while, and the smell of the scent spills over the whole village, and then the water and the potatoes are spread out, the tops of the pot, the burning of the fire, the last hour, and a spattered potato came out of the pot. I'm doing it again today, but now there's no rural pot, but after a little innovation and improvement, the taste of the year is back, full of family love and happiness
Recipe Recommendations
- sanhuang chicken a
- potatoes second
- carrots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- green pepper appropriate amount
- dried red pepper appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- peanut oil appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- senior
Steps for Potato chicken
1
Three yellow chickens are washed and cut into large pieces
2
Potatoes, carrots, rollers, pepper blades, onions, ginger, garlic knives
3
(b) groundnut oil in the pot and onions, ginger, garlic and chili spices in heat
4
I'm not sure if it's a good idea
5
When chicken skins are slightly yellowed, they fall into the water and then they fall out
6
Join the wine
7
Add a proper amount of salt
8
Put a little color in it
9
Add a little sugar
10
I'll pour in the water
11
Cover the lids, and when the fire opens up the water, it'll turn the little flaming table for 20 minutes
12
After 20 minutes, open the lid, stick the chicken with a chopstick, and if it's a little poking, it proves that the chicken is eight minutes mature, and then put potatoes and carrots into the pot and then remade it
13
Leave the foam in the soup
14
Potato and carrot in the pot for 10-15 minutes
15
When chicken and potatoes are ripe, they pour into peppers
16
If you turn it up again, you'll get out after the firePotato chicken Make Tips
1. For this dish, the chicken can be blanched in advance to draw out the blood inside, so as to avoid a strong fishy smell when eating. However, I generally do not choose to blanch it; I simply skim off the blood scum during the stewing process, which helps preserve the chicken's original rustic flavor.
2. The time required to stew the chicken depends on its size. I use San Huang chicken, which is very tender, so the stewing time is relatively short and it cooks easily.
3. When stir-frying, you can also braise the chicken and potato pieces together, but you must fully grasp that their cooking times should be roughly the same to avoid the chicken being undercooked while the potatoes turn into mush.