Health benefits
Potatoes: harmonizes the stomach
Chicken legs: maintains healthy skin and mucous membranes
Ingredients
Potato ( Two ) | Chicken legs ( 6 pieces ) |
Mung bean skin ( 3 pictures ) | Green pepper ( 1 piece ) |
Cooking wine (appropriate amount) | Dark soy sauce ( Moderate amount ) |
| Light soy sauce ( Adequate amount ) | Thirteen spices ( appropriate amount ) |
Oyster sauce ( appropriate amount ) | Aniseed ( Put it in if you have it, forget it if you don’t have it ) |
Onion, ginger and garlic ( appropriate amount ) | Oil ( appropriate amount ) |
| Sweet noodle sauce ( appropriate amount ) |
How to make potato stewed chicken legs
1. Cut the chicken legs into pieces, remove from the hot water, wash and set aside
2. Heat the oil in the pot , add onion, ginger, garlic and aniseed, sauté until fragrant, add chicken legs and stir-fry evenly, you can omit the aniseed if you don’t have it
3.Add appropriate amount of cooking wine, light soy sauce, dark soy sauce, thirteen spices, oyster sauce, sweet noodle sauce, stir-fry, add water to cover the potatoes, and simmer over medium heat for five minutes
4. After stewing for about five minutes, add the sliced potatoes and stir-fry evenly.After medium heat for five minutes, add the tofu skin.If you don’t like it, you can leave it out
5.After five minutes, add green chili peppers, reduce the juice over high heat, simmer for two minutes and put on a plate
Tips
Slicing potatoes is easier to stew than cutting them into cubes,
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