How to make chicken and potatoes at home?

Braised chicken with potatoes is a common home-cooked dish. Both potatoes and chicken contain a lot of protein, especially chicken is low in fat. For people with three highs, eating more chicken can supplement the nutrients needed by the body. Chicken is also the best choice for people who are dieting to lose weight. Dieting can easily lead to malnutrition. Chicken contains a variety of vitamins that can meet the needs of the human body. The following is an introduction to the home-cooked method of braised chicken with potatoes.

1. Prepare the raw materials. 2. Prepare the ingredients: peel the potatoes and cut them into pieces, chop the chicken into small pieces, slice the ginger, and cut the green onion stems into sections. 3. Add scallions, ginger slices and star anise into the pot and blanch the chicken. 4. Take out the blanched chicken and drain the water. 5. Pour three spoons of vegetable oil into the wok, add the potato cubes and fry them, then set aside. 6. Add two tablespoons of oil to the wok, pour in the chicken pieces and stir-fry until they are slightly yellow. 7. Add the onion, ginger, chili, aniseed and garlic, pour in a spoonful of cooking wine, a spoonful of sugar and half a spoonful of five-spice powder and stir-fry evenly to make the seasoning fragrant. 8. Add the potato cubes and stir-fry. 9. Add two spoons of dark soy sauce and continue stir-frying. 10. Stir-fry the potatoes and chicken pieces until evenly colored. 11. Add two bowls of water, just enough to cover the chicken and potatoes. 12. Pour in two spoons of salt, cover the pot and bring to a boil over high heat, then simmer over low heat for one and a half hours. Add MSG to taste and sprinkle with chopped green onions when serving.

1Prepare the materials. Wash the chicken legs and soak them in clean water to remove the blood. Marinate the chicken pieces with oyster sauce, cooking wine and salt for about 15 minutes. Peel the potatoes and cut them into dice. 2 Heat oil in a wok, sauté scallions, ginger, garlic and dried red pepper; add chicken and stir-fry for a while until chicken turns white, then add Pixian bean paste; stir-fry for a while, then add dark soy sauce, light soy sauce and rock sugar and stir well. 3 Pour warm water to cover the ingredients, bring to a boil over high heat, then simmer over medium-low heat; after about 5 minutes, add potato cubes and cook together; simmer until the potatoes are soft and the soup is thick, add green pepper and onion for seasoning, and cook over high heat until the soup thickens. 4 tips for stewing chicken with potatoes: Pixian bean paste contains salt, so add salt as appropriate; potatoes contain a lot of starch and are more likely to stick to the pan, so check from time to time during the stewing process to avoid sticking to the pan. Roast Chicken with Potatoes 5 This is a Sichuan-style farm-style dish. Potatoes and chicken are a classic combination. The ingredients are simple and convenient to select, the flavor is unique, and the color, aroma and taste are all good. It is very popular among southerners, especially those who like spicy food can try it.

Homemade chicken and potato recipe

Ingredients: half a chicken, 2 potatoes, oil, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, bean paste, sugar and potatoes. Braised Chicken with Potatoes (13 photos) Preparation steps: 1. Wash the chicken and use half of it to make soup. Cut the other half into pieces and blanch. Peel potatoes and cut into cubes. 2. After the pan is hot, pour in oil, add potatoes, and fry over low heat until both sides are browned, then serve. 3. Add ginger and garlic and stir-fry until fragrant, then add chicken pieces and stir-fry over high heat for 5-6 minutes until the moisture in the chicken pieces is basically dried out. 4. Add cooking wine, light soy sauce, and dark soy sauce for coloring. Add a little bean paste and sugar. Stir-fry evenly. Add water. After simmering for 10 minutes, add potatoes. After simmering for 20 minutes, season, dry the soup, and serve. 5. Since this dish is cooked with fermented black bean paste, there is no need to add salt, otherwise it will be too salty. Fry the potatoes first so that they are not easily deformed when stewing. Fry the chicken pieces for a while first to make them more fragrant.