Roast Chicken with Potatoes

Overview

This dish is based on the Xinjiang Chicken, but I don’t like the dough.

In a pot under water, over high heat, cook the chicken pieces for 1 minute and remove. Put in cold water
Seasonings used: soaked sea pepper, bean paste, garlic, dried sea pepper, star anise, kaempferol, grass fruit, Sichuan peppercorns, soy sauce
Use medium heat to stir-fry the seasonings until they are brown, then add the chicken pieces
Pour in the chicken broth and potatoes. [Add soy sauce and salt halfway] Just cook until cooked and soft
When ready, pour out the sea pepper and onions. Burn together for 1 minute and you can take it out of the pot
Finished product