A cold-warming dish from the north in winter; chicken and potato stew
Overview
In our north, this dish is a must-have dish at home, and almost everyone can cook it because it is rich in nutrients, fragrant, and so delicious that you will have endless aftertaste! It is also a great nutritional supplement for pregnant and postpartum women who are weak, bedridden due to long-term illness!
Tags
Ingredients
Steps
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The chicken must be a stupid chicken, a chicken from the mountains, a chicken that grows naturally, has well-developed chicken, is nutritious and chewy, and needs to be grown for at least two years. Broiler chickens that are sold in the market at three months of age are not sold in the market. They are added with hormonal hormones and growth agents. The meat is loose and fishy. Children who eat too much are prone to premature maturation. The skin of stupid chicken is golden and the chicken is firm, so be careful when choosing. Method: Cut the chicken into small pieces and wash
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Boil the water; put it in the pot and simmer for ten minutes to remove the remaining blood, then take it out and set aside
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Add onion, ginger, aniseed, pepper, salt, put it into a casserole and simmer for three hours
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Cut the potatoes into cubes, add oil to the pan and fry until golden
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Take out the chicken and soup from the casserole and pour them into the pot. Add the star anise, cinnamon and bay leaves to the pot where the potatoes are fried. Stew for half an hour and then put it on the plate
