Chicken nuggets stewed with potatoes

Overview

I love potatoes the most, no matter how I cook them

Tags

• hot dishes
• common dishes
• maternity
• summer recipes
• banquet dishes
• dinner
• chicken legs
• dried chili pepper
• onions
• potatoes
• ginger
• green pepper
• red pepper

Ingredients

Steps

1. 1 Preparation materials: three chicken legs, three potatoes, one green and red pepper

   

2. 2 Cut the potatoes with a rolling blade and run them through water to remove the starch and drain them for later use. Chop the chicken legs into pieces for later use

   

3. 3 Blanch the chicken pieces and drain the water and set aside

   

4. 4 Cut the pepper into rhombus-shaped slices, cut the green onions into sections, and prepare ginger and garlic slices

   

5. 5 Add a little oil to the pan and fry the potatoes until the surface is crispy. Place on a plate and set aside

   

6. 6 Add appropriate amount of oil to the pot, stir-fry the chicken pieces until slightly brown, then add the dried chili segments, sauté the onion, ginger and garlic until fragrant

   

7. 7 Then add an appropriate amount of cooking wine, sugar, and thirteen spices and stir-fry evenly to make the chicken nuggets flavorful

   

8. 8 Add potatoes

   

9. 9 Add appropriate amount of dark soy sauce and stir-fry until evenly colored

   

10. 10 Add water to cover the potatoes and chicken pieces, add an appropriate amount of salt and bring to a boil over high heat, then turn down to low heat and simmer for ten minutes (chicken legs are easy to cook)

    

11. 11 Stew the chicken and potatoes until cooked, add chili flakes and stir-fry until cooked through, add appropriate amount of chicken essence to season, reduce the juice over high heat, remove from the pan and serve on a plate

    

12. 12 Finished product

    

13. 13 Finished product

    

14. 14 Finished product