Chicken thigh version of large plate chicken

Overview

Take out the chicken legs in the refrigerator and make a large plate of chicken. Debone the chicken legs and use only pure meat, because the chicken leg bones are easy to chop into small pieces, which can cause piercing your mouth and teeth if you are not careful. . . A little less bean paste to avoid being too spicy. It doesn't look as red in color, but it's still quite fragrant. . .

Tags

• hot dishes
• home cooking
• chicken legs
• doubanjiang
• ginger
• hot water
• light soy sauce
• potatoes
• rapeseed oil
• shannai
• star anise
• zanthoxylum bungeanum
• garlic
• green pepper
• salt

Ingredients

Steps

1. 1 Ingredients: 2 chicken legs, 1 green pepper, 1 potato, 10 grams of light soy sauce, appropriate amount of garlic, 4 slices of ginger, appropriate amount of pepper, appropriate amount of bean paste, 3 cloves of star anise, 1 small slice of kaempferol, 1 tablespoon of rapeseed oil, appropriate amount of salt, appropriate amount of hot water.

   

2. 2 Peel and cut potatoes into cubes, slice green peppers and set aside.

   

3. 3 Wash the chicken legs, remove bones and cut into pieces.

   

4. 4 Heat the wok and pour in the rapeseed oil. When the oil is hot, add the chicken pieces and stir-fry over medium heat.

   

5. 5 Stir-fry until the water is almost evaporated, add light soy sauce, add ginger, pepper, star anise and other aniseed ingredients and stir-fry evenly.

   

6. 6 Set the chicken pieces aside, add bean paste and stir-fry until fragrant.

   

7. 7 Pour in an appropriate amount of hot water and bring to a boil, then turn down the heat and continue cooking for about 10 minutes.

   

8. 8 When the chicken pieces are cooked, add potatoes and garlic, add a little salt and continue to simmer.

   

9. 9 Finally, add the green pepper before serving.

   

10. 10 Stir-fry until the green peppers are cooked.

    

11. 11 Remove from pan and plate.