Stewed potatoes with wing root
Overview
It's getting cold, so a hot stew with rice is a good choice. Today I'll have chicken stewed with potatoes.
Tags
Ingredients
Steps
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Prepare the wing roots. They chopped them into pieces for me when I bought them. I soaked them in salt water for 15 minutes to remove the blood.
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Wash the chicken wings, potatoes and carrots, green onions and ginger.
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Prepare all seasonings, slice ginger, and cut green onions into horseshoe shapes.
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Pour water into the pot, pour the cold water into the root of the wings, add a spoonful of cooking wine, green onions, ginger and red pepper.
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After the water boils, remove the floating foam from the top with a spoon and blanch it for 10 minutes.
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Blanch the wing roots in water.
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Cut the potatoes and carrots into cubes and put them in cold water to prevent them from oxidizing and turning black.
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Pour oil into the pot, add yellow rock sugar, and stir-fry until the rock sugar turns yellow and transparent.
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Pour in the wing roots and stir-fry evenly so that each piece of wing root is coated with sugar color.
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Add two spoons of light soy sauce, one spoon of dark soy sauce and one spoon of cooking wine and stir-fry until golden brown.
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Add the ginger, scallions and red pepper and stir-fry evenly.
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Pour in all the ingredients, add enough boiling water to cover the wings and simmer for 20 minutes.
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After 20 minutes, add the potato and carrot cubes and continue to simmer for 15 minutes.
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After 15 minutes, add a spoonful of salt and stir evenly over high heat to reduce the juice.
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Stewed potatoes with wing root is ready.
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The stewed chicken wings and stewed potatoes are served on a plate.
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Garnish with two sprigs of coriander.
