How to make chicken stew with potatoes?

Potatoes stewed with chicken is a dish that many families and restaurants make. Potatoes are rich in starch, which can absorb chicken juice during the stewing process and become more fragrant. When dicing potatoes, you can cut them into smaller pieces, because if you stew them for too long, the chicken will taste too tough.

Method 1

Ingredients: chicken, potatoes, salt, cooking wine, light soy sauce, onion, oil, dried chili pepper and ginger in appropriate amounts.

practice:

1. Cut the chicken into pieces, mix with salt, cooking wine, light soy sauce and green onions and marinate for 15 minutes.

2. Peel the potatoes and cut into 1cm square pieces.

3. Heat oil in a pan, add scallion, ginger and chicken cubes and stir-fry until the chicken cubes change color and most of the moisture disappears. Add light soy sauce and potato cubes and stir-fry for 2 minutes.

4. Add water to the same level as the ingredients, add salt, bring to a boil over high heat, simmer over low heat for 20 minutes, turn to medium heat and add a few dried chilies to reduce the soup.

Method 2

Ingredients: potatoes, chicken nuggets, shallots, ginger, garlic, dried chili peppers, aniseed, vegetable oil, dark soy sauce, salt, five-spice powder, MSG, and cooking wine in appropriate amounts.

practice:

1. 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.

2. Add green onion, ginger slices and star anise into the pot and blanch the chicken.

3. Take out the blanched chicken pieces and drain the water.

4. Pour three spoons of vegetable oil into the wok, add the potato cubes and fry them, then set aside.

5. Add two tablespoons of oil to the wok, pour in the chicken pieces and stir-fry until the chicken pieces are slightly yellow.

6. 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.

7. Pour the potato cubes in and stir-fry.

8. Add two spoons of dark soy sauce and continue stir-frying.

9. Stir-fry the potatoes and chicken pieces until they are evenly colored.

10. Add two bowls of water, just enough to cover the chicken and potatoes.

11. 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 season and sprinkle with chopped green onions when serving.