Stewed potato with chicken(ji rou dun tu dou )

Stewed potato with chicken

Introduction:

"Chicken stewed with potatoes is a home cooked dish in Northwest China. It's delicious with meat and vegetables. It can not only be eaten as a staple food, but also as a dish with rice, noodles, steamed bread and other staple foods. You can have a taste. "

Production steps:

Step 1: wash the chicken and cut it into pieces. If you don't like chicken skin, you can remove it.

Step 2: peel and wash potatoes, and cut into hob pieces. Rinse twice with water to remove excess starch and avoid cloudy soup.

Step 3: slice the pepper and garlic, and cut the scallion into sections. I don't eat garlic, so I didn't cut it.

Step 4: heat the pan, add the oil, and add the sugar when the oil is still cold to turn the sugar into red bubbling sugar juice.

Step 5: when the white sugar turns into red bubbling sugar juice, add chicken pieces and stir fry for about 1 minute.

Step 6: add ginger powder, pepper powder, scallion, garlic, continue to stir fry a few times.

Step 7: add boiling water to cover just three-quarters of the chicken. Cover the pan and simmer over medium heat for about 15 minutes.

Step 8: when the water is about to dry, add the potatoes and stir well.

Step 9: add boiling water and just submerge three-quarters of the chicken and potato. Cover and simmer over medium heat for about 5 minutes.

Step 10: 5 minutes later, add pepper, salt, monosodium glutamate (or chicken essence), stir fry evenly, continue to stew for about 3 minutes, then out of the pot.

Step 11: delicious chicken stewed with potato is OK! You can also add a little more boiling water in the process of stewing potatoes, and keep part of the soup when you come out of the pot. You can eat it with rice, noodles and steamed bread, and the taste is even more beautiful.

Materials required:

Chicken: right amount

Potatoes: moderate

Scallion: right amount

Garlic: right amount

Pepper: right amount

Salt: right amount

White granulated sugar: right amount

MSG: right amount

Chicken essence: appropriate amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Note: 1, white sugar must be added when the oil is cold, if the oil is hot and then added, it will scorch. 2. The amount of sugar depends on the amount of oil and your preference for sweetness. 3. Due to the use of oil over white sugar, it will naturally color, generally do not add soy sauce. If you don't have enough color, add a little soy sauce in step 6. 4. Because some potatoes are easy to cook and some are not easy to cook, the time of stewing potatoes is not fixed. As long as the potatoes stewed, and not too rotten can.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Ji Rou Dun Tu Dou