[birds and beasts] - Traditional Northeast cuisine [chicken stewed with potato](fei qin zou shou chuan tong dong bei cai ji rou dun tu dou )

[birds and beasts] - Traditional Northeast cuisine [chicken stewed with potato]

Introduction:

"Since childhood, I like to eat chicken, especially the chicken stewed with potatoes made by my mother. The chicken is tender and the potatoes are delicious. Now, I grow up and have a baby. I'll make it for my mother and baby. What a happy feeling..."

Production steps:

Step 1: cut the chicken into pieces of moderate size, rinse it with clean water, put it into the drain basin to drain the water, and set aside.

Step 2: put the chicken into the basin, add salt, cooking wine, soy sauce, green onion, marinate for 15 minutes.

Step 3: cut the scallion, slice the ginger, soak the dried pepper with water and drain the water, two star anise, set aside.

Step 4: wash the potatoes, peel them, cut them into pieces and set them aside.

Step 5: put oil in the hot pot, oil temperature 60% heat, put in the marinated chicken, stir fry, until the color changes, add onion, ginger, star anise, continue to stir fry.

Step 6: stir fry until most of the water disappears, add potatoes, stir fry for two minutes, pour in soy sauce, soy sauce, stir fry until the potato surface is slightly transparent yellow.

Step 7: add hot water. Level with the chicken. Add salt, bring to a boil and simmer for 20 minutes.

Step 8: after 20 minutes, adjust the medium heat and heat the soup until it is slightly closed and slightly thick.

Step 9: turn off the fire and add a little MSG. Serve in a bowl.

Materials required:

Chicken: 600g

Potatoes: 400g

Scallion: 10g

Ginger slices: 10g

Dry pepper: a little

Star anise: 2 pieces

Salt: a little

Cooking wine: 10g

Soy sauce: 10 grams

Old style: 10 grams

MSG: a little

Note: in step 7, add hot water to prevent chicken from contracting and hardening when meeting cold water. The chicken is tender and the potato tastes delicious.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Fei Qin Zou Shou Chuan Tong Dong Bei Cai Ji Rou Dun Tu Dou