Use the best chicken legs to stew potato chunks. Home-cooked potatoes to stew chicken legs.
Chicken legs and potatoes are both very popular ingredients, especially among children. The two go together perfectly. The chicken legs are tender and tasty, the potatoes are charred and the chicken legs are fragrant, and the soup can soak the rice, making it a perfect meal. Let’s look at the steps and learn together.
【Potato stewed chicken legs】
Ingredients: chicken legs and potatoes
Accessories: green onions, ginger, garlic and bay leaves
Seasoning: Vegetable oil, salt, sugar, soy sauce, cooking wine
practice:
1. Wash the chicken legs with running water
2. Chop into small pieces, 1 chicken drumstick can be 4-5 pieces, add water and soak for 40 minutes
3. Prepare green onion knots and cut ginger into slices.
4. Cut the garlic in the middle and put it on a plate for later use.
5. Blanch the chicken legs in a pot under cold water, add green onions and ginger slices, bring to a boil and skim off the foam.
6. Boil for about 10 minutes, drain and remove.
7. Wash the scum on the surface of the chicken legs again
8. Heat oil in a pan, add sugar and fry until brown
9. Fry until browned, add chicken drumsticks and stir-fry
10. Add the green onion knots, bay leaves, garlic and ginger until evenly colored, continue to stir-fry, and pour the cooking wine along the edge of the pot.
11. Add light soy sauce, dark soy sauce and stir-fry
12. When the color is evenly added, add water to cover the chicken pieces. After boiling, pour it into the prepared casserole and continue to boil.
13. Cover and simmer on low heat for 20 minutes.
14. Peel the potatoes and cut them into small pieces. Add vegetable oil to the pot and pour in the potato pieces.
15. Fry the potato pieces until golden brown, add light soy sauce and stir-fry evenly
16. Add white vinegar and salt and stir-fry for a few times and set aside.
17. Pour the potato pieces into the casserole and continue to stew
18. Remove the onion knots, bay leaves, ginger and other accessories from the casserole
19. Garnish with scallions before serving, and enjoy immediately
Warm tips: 1. Chop the chicken legs into small pieces and soak them in water to soak away the blood.
2. Blanch the chicken legs under cold water and skim off the foam on the surface.
3. After blanching, continue cleaning.
4. Fry the potato pieces separately for better taste.
