Chicken Thigh Stewed with Potatoes

Overview

Now I particularly like the one-pot stew in the north. In southern recipes, it is rare to see chicken stewed with potatoes and fungus. In Hunan cuisine, chicken is chicken, and mushrooms and fungus may be added. After spending a long time with friends from the north, I especially like this smell.

Tags

• hot dishes
• home cooking
• old man
• winter recipes
• banquet dishes
• lunch
• chicken thigh
• cooking wine
• cornstarch
• fungus
• garlic cloves
• light soy sauce
• liquor
• millet pepper
• onions
• potatoes
• shredded ginger
• zanthoxylum bungeanum
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare the ingredients: chicken legs, potatoes, fungus, millet pepper, garlic cloves, Sichuan peppercorns, and ginger

   

2. 2 Cut the ingredients, cut the chicken into pieces, roll the potatoes until they are cut, wash and break the fungus, chop the millet and pepper, and shred the ginger

   

3. 3 Marinate chicken legs with white pepper, cooking wine, white wine, cornstarch, salt, and light soy sauce

   

4. 4 Marinate for about 15-20 minutes

   

5. 5 Pour oil into the pot

   

6. 6 Stir-fried chicken legs

   

7. 7 Add Sichuan peppercorns, ginger, Sichuan peppercorns and garlic cloves

   

8. 8 Fry until fragrant

   

9. 9 Add potatoes and fungus

   

10. 10 Add appropriate amount of soy sauce to adjust color

    

11. 11 Add enough boiling water to cover the chicken

    

12. 12 Turn up the heat and bring the soup to a boil, then simmer over medium-low heat

    

13. 13 Finally, use high heat to reduce the juice slightly

    

14. 14 The fragrant chicken leg stewed with potatoes is ready!

    

15. 15 Let’s take a side photo