[Potato roast chicken practice]_Potato roast chicken_How to do_How to do

[Potato roast chicken practice]_Potato roast chicken_How to do_How to do

In the spring, you ca n’t eat too spicy things. You should eat more vegetables and spicy things to cause induction. You need to pay attention to your diet. Many people have eaten potatoes. Potatoes are also popular in this season. They are generally used for stewing meat orIt is a common food to use potato roast chicken when making some soups. The practice of potato roast chicken is particular. The more common ones are potato stewed chicken nuggets and green bean potato roast chicken legs. It is suitable for all ages and the meat is crispy.Does not cause indigestion.

Ingredients: 2 potatoes, half running pheasant, 8 dried mushrooms, spring onion, ginger, star anise, 2 tablespoons of cooking oil, 1 tablespoon of oyster sauce, 1 table spoon of cooking wine, 1 table spoon of caster sugar, 1 table spoon of old soy sauce,Salt 1 tsp. Practice 1.

Wash chicken, cut into pieces, and marinate with oyster sauce and cooking wine for 10 minutes; 2.

Dried shiitake mushrooms are soaked in advance, potatoes are washed, peeled and cut into large pieces; 3.

Put oil in a pot and heat to 60% heat, add onion ginger and star anise to stir-fry; 4.

Add marinated chicken pieces and fry until discolored; 5.

Add the old soy sauce and white sugar and stir-fry evenly. Heat the water (without chicken nuggets), add potatoes and shiitake mushrooms, cover with high heat and simmer for 1 hour;

Finally, add salt, turn the fire to high heat, and thicken the soup right away; Tips: Potatoes are rich in starch, which is easier to cook, so you should check it from time to time to avoid battering?
Chicken Legs with Green Beans and Potatoes Chicken Legs, 600g, vegetable oil, 2 tablespoons, sugar, 2 tablespoons, ginger slices, 15g, cinnamon, 1 slice, star anise, 1 grain, rice wine, 2 tablespoons, salt, 1/4 teaspoon, darkSoy sauce, 1 tablespoon, light-colored soy sauce, 2 tablespoons, fresh mushrooms, 6, potato, 300 g, green beans, 200 g, water, 300 ml

Wash the chicken legs and cut each into 4 pieces.

Wash potatoes, peel them, and cut into hob pieces, about 4 cm in size.

Wash the mushrooms and dry them.

Wash green beans, organize, and cut into 5 cm long sections.


Pre-heat the wok over medium heat, add oil, put cold oil in the pan and fry for 1-2 minutes until the sugar melts and becomes light brown.

Add ginger slices, cinnamon and star anise for 30 seconds.


Add chicken legs and fry until the flesh becomes darker.

Then add salt and rice wine and fry for 2 minutes until the taste of the wine evaporates.

Add dark soy sauce and stir well.

Reduce the heat, cover the pot and cook slowly for 10 minutes, stirring at any time.


Add potato cubes and mushrooms and stir well.

Add light-colored soy sauce and stir well.

Add water after the potatoes are colored.

Cover and cook for 10 minutes.


Add beans, stir well, cover and cook for another 15 minutes.