Stewed chicken with potato(tu dou dun ji kuai )

Stewed chicken with potato

Introduction:

"Stewed chicken with potatoes is a very homely dish, which is very impressive in my mind. It can be said that it is full of the taste of childhood happiness and growth. I remember when I was a child, I lived in the countryside. Every family had its own chicken cage and fed chickens. Because of the limited economic conditions at that time, I couldn't bear to eat them. Only during the Spring Festival or when important guests came to my family would I bring out a chicken to kill, entertain guests and improve my life. At that time, I just killed the chicken and would not go away around the pot table, waiting for my parents to taste a piece of chicken No, it's really a good memory to think about it now. In fact, the method was very simple, but the taste was very delicious. My father killed the chicken and chopped it into large pieces. The chicken didn't need to be blanched in advance. The potatoes were also cut into large pieces with hobs. In the rural earthen pot, the peanut oil was heated, and then the seasoning was put into the pot. The seasoning was very simple. Only soy sauce and salt were used to stir fry for a while It overflows and spreads all over the village. You can smell the fragrance from a long distance. Then you add water and potatoes, cover the pot, and cook it for more than an hour. A delicious stewed chicken with potatoes comes out of the pot. The delicious chicken and soft potatoes absolutely make you have a good appetite. Now think about that, the taste is still reverberating in your mind. Today, I do the same thing, but now there is no rural earthen pot, but after a little innovation and improvement, the taste of that year is heavy. Now, it is full of family love and happiness · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·

Production steps:

Step 1: wash Sanhuang chicken and chop it into large pieces;

Step 2: wash potatoes and carrots, cut into large pieces with hob, slice green pepper, green onion, ginger and garlic with hob for standby;

Step 3: add peanut oil to the pot, heat it up and stir fry with green onion, ginger, garlic and red pepper until fragrant;

Step 4: stir fry the seasonings until fragrant, then pour in the chopped chicken and stir fry over high heat;

Step 5: stir fry chicken skin slightly yellow, pour in soy sauce and stir fry again;

Step 6: add cooking wine to remove fishiness

Step 7: add the right amount of salt

Step 8: pour in a little old style and color

Step 9: add a little sugar

Step 10: pour in water again, the water should not be more than chicken

Step 11: cover the pot, bring the water to a boil over high heat, then turn to low heat and simmer for 20 minutes

Step 12: after stewing for 20 minutes, remove the lid of the pot and poke the chicken with chopsticks. As long as you can poke the chicken through a little, it will prove that the chicken is 8 points mature. Then put the potato and carrot into the pot and stew again

Step 13: skim the foam from the soup

Step 14: put the potatoes and carrots into the pot and simmer for 10-15 minutes

Step 15: when the chicken and potato are cooked, pour in the green pepper slices

Step 16: stir fry again, and then remove the soup from the pot

Materials required:

Three yellow chickens: one

Potatoes: two

Carrot: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Green pepper: right amount

Dry red pepper: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Cooking wine: moderate

Peanut oil: right amount

Note: 1, this dish, the chicken can be blanched in advance, the chicken blood out of the body, so as not to eat when the smell is very heavy. I usually don't choose blanching water for this dish. I just skim the blood foam in the process of stewing, which can keep the original and simple flavor of chicken. 2. The time of stewing chicken depends on the size of the chicken. I use Sanhuang chicken, which is very tender, so the time of stewing is short and easy to mature. 3. When frying, you can also stew chicken and potato together, but you should fully grasp the maturity time of chicken and potato, which should be roughly the same, to avoid the chicken being raw, and the potato has become mashed potatoes.

Production difficulty: Advanced

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Tu Dou Dun Ji Kuai