Potatoes are one of the most common ingredients in our life, and they are relatively cheap, comparable to cabbage. Don’t be fooled by the low price of potatoes. It is mainly because the annual output of potatoes is relatively high. As supply exceeds demand, they are naturally very cheap. Moreover, the nutrients contained in potatoes are incomparable to many more expensive foods, so potatoes naturally become one of the first choices for the public. So, how to cook chicken with potatoes? Method 1 Ingredients preparation Ingredients: Chicken, potatoes Seasoning: salt, cooking wine, soy sauce, onion, oil, dried chili pepper, ginger Preparation method 1) Cut the chicken into pieces, mix with salt, cooking wine, soy sauce and green onion and marinate for 15 minutes 2) Peel the potatoes and cut into 2cm cubes 3) Heat oil in a pan, add scallions, ginger and chicken and stir-fry until the chicken changes color and most of the water disappears. Add 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 preparation Main ingredients: 300g chicken, 350g potatoes Seasoning: soy sauce, salt, scallion, ginger slices, appropriate amounts Preparation method 1. Peel the potatoes, wash and cut into cubes; wash the chicken and cut into cubes. 2. Heat oil in a pan and sauté scallion and ginger slices. Add chicken pieces and fry until they turn white. Add soy sauce and a small amount of water. Simmer over low heat until the chicken is 80% cooked. Add potato pieces and continue stewing. 3. When the potatoes are cooked, add salt to taste. Nutritional Value Chicken has the effect of strengthening the spleen and stomach, replenishing qi and blood; potatoes contain high-quality protein, carbohydrates, iron, vitamin B and vitamin C. The special mucin in potatoes not only has a laxative effect, but also promotes lipid metabolism. |
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