Grilled Chicken with Vegetables

Overview

The aroma of native chicken is blended into the vegetables, making it delicious and slightly spicy.

Cut the chicken into pieces and wash it repeatedly with warm water to remove the blood.
Chop the ginger and millet and set aside.
After the pot is hot, add rapeseed oil to heat, then add chicken pieces and stir-fry.
Stir-fry the chicken pieces until slightly golden.
Add ginger cubes, star anise and sauna and sauté until fragrant.
Add the spicy millet and chicken pieces and stir-fry together.
Pour in cooking wine to remove the fishy smell and stir-fry until fragrant.
Add water to cover the ingredients.
Add the green onion bundles and cook for 1 hour.
Add garlic cloves and stir-fry evenly.
Remove the skin from the potatoes and cut into chunks.
Add the potato pieces to the chicken and stir fry together.
Add gluten-free beans and bamboo shoots and cook for 30 minutes.
Stir fry evenly.
Add salt to taste and serve.
Delicious. The chicken is soft and tender, the potatoes are soft and glutinous, and slightly spicy.