【Winter appetizer】Fragrant chicken braised meatballs
Overview
It’s so delicious to eat a steaming pot of chowder when the weather gets colder. Today, I used meatballs (hot pot ingredients) to make a dish that can be both a dish and a soup. It really kills two birds with one stone. Friends who like spicy food can add some hot sauce before serving. It will definitely make you want to eat the next meal after eating this, haha. Of course, the wing roots can also be replaced with chicken, or chicken wings or chicken legs.
Tags
Ingredients
Steps
-
Have materials ready.
-
Cut green onions into white pieces, green onion segments, ginger slices, and garlic cloves.
-
After thawing, clean the wing roots, put them in a pot and cook them, take them out. (Remember that the wing roots must be completely thawed before cooking. Frozen chicken legs will have a peculiar smell when cooked in the pot.)
-
After cooking, rinse and chop into pieces.
-
Peel the potatoes and cut into hob cubes. (Don’t make the potatoes too big, as they won’t be cooked easily; cut them into too small, and they’ll be overcooked.)
-
Clean the hot pot ingredients.
-
After the oil is heated in the pot, add the scallions, ginger slices and garlic and sauté until fragrant.
-
After sautéing, add the cut chicken wings, add cooking wine and stir-fry for a while.
-
Add the potatoes and stir-fry, then turn down the heat to low until the surface of the fried ingredients turns slightly brown.
-
Add soy sauce, salt, sugar, and thirteen spices and stir-fry until evenly colored.
-
Add half a bowl of water to cover about one-third of the ingredients (or chicken stock).
-
Cover the pot. After the fire comes to a boil, turn to medium-low heat for 6 minutes. (Remember to open the lid and stir-fry evenly)
-
Use chopsticks to insert the potatoes easily to indicate they are cooked. Sprinkle an appropriate amount of chicken essence and stir-fry evenly. Sprinkle with green onions and serve.
-
Don’t cook the soup too dry, it’s also good to leave some rice for it!
