Stewed chicken with potato in soy sauce(jiang xiang tu dou guan men ji )

Stewed chicken with potato in soy sauce

Introduction:

"I'm sorry to say that it's a good dish just because the camera has no power when it's out of the pot, so it can't discharge the effect picture.".... I'm so depressed, crying ~ ~ finally, I can only take pictures with my mobile phone and send them to you, which seriously affects the effect of the product. Alas ~ ~ let's make do with it, but this dish is still very recommended. It tastes good, and it's not difficult to do. It's warm and suitable for winter. It's steaming from the beginning to the end. Let's not talk about it. Let's serve it! "

Production steps:

Step 1: cut the chicken wings into small pieces (in fact, just a few pieces with bone, only the one in the wings at home). Marinate for 15 minutes with a spoonful of salt, a spoonful of cooking wine, a little five spice powder and a little chicken powder. During the potato cutting hob block standby.

Step 2: spoon honey in a small bowl, add water in a ratio of 1:1 to make thick honey water.

Step 3: heat the pan to widen the oil, and fry the potatoes to change color. Marinated chicken dipped in honey water after the pot quickly fried discoloration, take out, do not paste Oh, discoloration is OK, and then fried potatoes, chicken oil standby.

Step 4: take the stewing cup, put the onion and ginger on the bottom, stack the fried potatoes and chicken pieces evenly, take a small bowl, mix a spoonful of sweet flour sauce, a spoonful of soybean sauce, a spoonful of rotten milk, and a little salt to taste, pour the sauce into the stewing cup, and then add boiling water to the cup until half to two thirds of the material (according to preference)

Step 5: cover the stewing cup, add water to heat the steamer, put it into the stewing cup, bring it to a boil, then turn it to simmer for 30 to 40 minutes, and you can use it (the stewing time depends on the amount you make and the size of the stewing cup).

Materials required:

Chicken Wings: 4

Potatoes: one

Honey: a spoonful

Onion: two short paragraphs

Ginger: 4 tablets

Salt: right amount

Soy sauce: right amount

Sufu juice: right amount

Cooking wine: moderate

Sweet flour sauce: right amount

Precautions: 1. Soak the cut chicken in water for more than two hours before pickling, which can soak part of the oil and blood out of the chicken. The color of the finished product is better and healthier. 2. When frying, fry the potato first and then the chicken. Because the chicken is covered with honey, caramel will be produced in the pot when frying, which will affect the frying of potatoes. 3. Quickly fry out of the pot and change color, Do not fry, avoid the ingredients into too much oil. 4. When adding water, it must be boiling water, so as not to affect the cooking time and taste. 5. When mixing sauce, it has salty taste, so add salt appropriately, according to personal taste.

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiang Xiang Tu Dou Guan Men Ji