Hello everyone, I am Xiao Bin, today to share with you how rural people use potatoes to stew old chicken, the method is simple, the taste is unique and super awesome.
Chicken is high in protein and rich in nutrients, and many people like to eat it. You can always make a variety of dishes on the table, especially in Guangdong. The chicken often eaten outside is relatively tender, and most of the chickens eaten by rural people are bred by themselves, and they like to raise chickens to be older to eat. The smell of the old chicken is more fragrant, even the chicken skin is crisp and refreshing to eat, and when I was a child, I smelled the smell of the chicken next door. Rural people who make chicken, whether it is stewed or fried, like to use a fierce fire to force the chicken out of the aroma and then cook, so the whole world can smell the aroma. In some rural areas of Guangdong, fried chicken never enlarges garlic, believing that enlarging garlic will take away the original flavor of chicken. Well, without further ado, today I caught an old hen to make a potato stew, now I want to share with you the rural people's earthwork method, the following is the detailed materials and steps, like friends can try.
Ingredients: 1 old hen, 1 potato, 6 dried shiitake mushrooms, 1 piece of ginger, 1 green onion, 2 shallots, 2 green peppers, soy sauce, oyster sauce, soy sauce, 2 slices of fragrant leaves, sugar, pepper, salt, oil, cooking wine
method:
1: Peel and cut the ginger into slices, cut the green onion into segments, pat the shallot head, slice the green pepper with a knife; soak the dried shiitake mushrooms in warm water for half an hour and then cut into pieces, peel the potatoes and cut into small pieces of one centimeter, soak in water to prevent oxidation.
2, the chicken comes out to clean well, with a knife to chop into pieces. (Try to cut it with a knife, repeatedly chopping and cooking will be a lot of minced meat)
3: After the ingredients are ready, boil the heat and put the oil, add ginger slices and shallots and stir-fry until fragrant. Put the chopped chicken in a flat spread and fry it over high heat, turning one side over to continue frying the other side. Until the chicken is fried to a brown with a slightly burnt aroma.
4: Next, pour an appropriate amount of cooking wine along the edge of the pot, add three spoons of light soy sauce, stir-fry evenly to bring out the aroma, and put the shiitake mushrooms into the stir-fry evenly. Add the water that has not yet passed the chicken and add the fragrant leaves.
5: After the water comes to a boil, cover the lid and simmer for 20 minutes, open the lid for about 20 minutes and add a bowl of water. Bring the potatoes to a boil, add two spoonfuls of oyster sauce, one spoonful of salt, one spoonful of dark soy sauce, one spoonful of pepper, one spoonful of sugar, stir evenly and continue to simmer for 10 to 15 minutes.
6: After about 10 minutes, add the green pepper and stir-fry evenly. Collect the juice on high heat, add the shallots and turn them evenly to bring them out of the pot and plate.
Tips:
1, when buying chicken, the eggs in the stomach are basically old chickens.
2, this dish of chicken does not need to be blanched, the old chicken blanched water has no flavor.
3, when putting potatoes into the stew, pay attention to whether the water is sucked dry, because potatoes are very absorbent.
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