Health benefits
Chicken legs: maintain healthy skin and mucous membranes
Potatoes: harmonize the stomach
Star anise: regulate qi, relieve pain, and dispel cold
Ingredients
Chicken legs ( 2 pcs ) | Potato ( 1 ) |
| Star anise ( 1 ) | Cinnamon ( 1 section ) |
fragrant leaves ( 1 piece ) | Ginger ( 3 slices ) |
Green onion ( Half root ) | White sugar ( 1 tablespoon ) |
Salt ( 1 spoon ) | Dark soy sauce ( 1 spoon ) |
How to cook chicken nuggets with potatoes
1. Prepare the ingredients, chop the chicken legs into pieces and remove the potatoes.Cut into pieces with a leather hob and soak in water.
2. Slice ginger, cut green onions, star anise, cinnamon and bay leaves are ready
3. Pour chicken legs into a pot with cold water and boil them.When blood comes out, remove them and set aside.
4.Add 1 spoon of white sugar and 1 spoon of water to the empty pot, turn on the high heat, and the sugar color will be densely soaked first.Then it will become sparse fish bubbles, and finally become smaller, change color, and become sugar-colored.
5. Pour in the blanched chicken pieces, stir-fry quickly and evenly, and stir-fry for 1 minute That's it, make each chicken piece evenly coated with sugar color, change the heat to medium-low, add 1 tablespoon of dark soy sauce and stir-fry for 1 minute.
6. Add scallions, ginger, star anise, cinnamon and bay leaves and stir-fry evenly.Add boiling water to cover the chicken pieces, bring to a boil, cover the pot, reduce heat to medium and simmer for 10 minutes.
7. After the potatoes are dehydrated, pour them into the chicken nuggets, add 1 tablespoon of sugar to taste, and stir Stir evenly, reduce to medium-low heat and simmer for 5 minutes, then serve.
8.Finished product picture 1
9.Finished product picture 2
Tips
1.When blanching water, it must be boiled over high heat.Rinse off the foam at the boiling point and take it out.No need to rinse again.Ingredients Cleanliness and impurities.
2.Stir-fry the sugar-colored water and white sugar at a ratio of 1:1.Slowly stir-fry the large white bubbles until the small bubbles change color.Do not over-fry the sugar color, as it will become bitter.It doesn't matter if it's a little short, it's also good to add the chicken pieces and fry for a while.
3.Be sure to add boiling water.If you add cold water, the temperature difference will be too great, the chicken will shrink and the taste will deteriorate.Add enough water at one time, do not add water halfway.A little more doesn't matter, the soup is super delicious when mixed with rice.If you don't like too much soup, just heat it up to reduce the juice at the end.
4.Put the potatoes together with salt at the end.Turn them several times while simmering.When the potatoes are soft and rotten, they will easily stick to the pan.They can be easily pierced with a fork and they are cooked.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
