Spicy Potato Stewed Chicken

Overview

I have always thought that potatoes and chicken go well together, so in addition to stewing soups or braised in curry, we will use potatoes and chicken to mix it with chicken. This potato stewed chicken is seasoned with Pixian bean paste, so it is particularly tasty and delicious. It also adds some potatoes and green peppers. It is a combination of meat and vegetables, and it is also very nutritious.

Tags

• hot dishes
• home cooking
• pregnant women
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• chicken
• ginger
• light soy sauce
• oil
• old soy sauce
• pixian doubanjiang
• potatoes
• rice wine
• rock sugar
• green onions
• green pepper

Ingredients

Steps

1. 1 Cut the chicken into pieces and wash them, peel the potatoes and cut them into pieces, wash the green peppers and cut them into pieces

   

2. 2 Prepare seasonings

   

3. 3 Pour oil into a hot pan, and stir-fry the bean paste, green onions and ginger into the warm oil until the aroma comes out

   

4. 4 Add the chicken pieces and stir-fry evenly, then add the rice wine

   

5. 5 Add potatoes and stir-fry until fragrant, then add light soy sauce and dark soy sauce and stir-fry evenly

   

6. 6 Add water and rock sugar, cover with a lid, bring to a boil over high heat, then reduce to low heat and simmer for half an hour (don’t add too much water, there is also moisture in the chicken)

   

7. 7 Then turn to high heat, add green peppers to reduce the juice, turn off heat and take out the pan

   

8. 8 Another bowl of rice, I have no more ideas