Braised chicken thighs with potatoes

Cooking Instructions

1. Chop the chicken thighs into small pieces

   

2. Add salt, oyster sauce, light soy sauce, cooking wine, ginger and marinate for a while

   

3. Ginger shreds, garlic slices, millet spicy rings

   

4. Cut the potatoes into small hob pieces and wash them with water to remove the water starch

   

5. Pour a little oil into a hot pan and stir-fry the marinated chicken thighs

   

6. Add ginger, garlic, millet spicy and stir-fry evenly

   

7. Pour in the potatoes and stir-fry for a while

   

8. Add water to cover the potatoes, add a little salt, light soy sauce to taste, dark soy sauce to color, add a little pepper and stir-fry evenly, cover the pot and simmer

   

9. Bring to a simmer

   

10. The soup is thick and the potatoes are soft and glutinous, add a little chicken essence and oyster sauce and stir-fry again, and the soup is dry

    

11. Sprinkle with chopped green onions at the end