The best to make potato chicken nuggets, and another rice artifact

Bubble tea instant noodles, hot pot rice [big plate chicken] The soul mate of various delicacies

Ingredients

Chickenthigh 10

Potato 2

Greenpepper 1

Redpepper 1

Onion half

Driedchili 5

Rocksugar 12 pieces

Greenonion 1 piece

Ginger 4 slices

Garlic 5 cloves

Staranise 2 pieces

Bayan 2 pieces

Sichuanpepper 20 pieces

Cookingwine 2 spoons

Beanpaste 1 spoon

Salt 1/2 spoon

darksoysauce 1 scoop

Lightsoysauce 2 scoops

Prepare sliced ginger, garlic, green onions, dried chilies, bay leaves, star anise, and Sichuan peppercorns.
Chop the chicken thighs and wash them with water.
Chicken pieces in a pot under cold water, add ginger slices, cooking wine.
Bring to a boil to remove the blood foam and cook for two minutes.
Rinse with water.
Heat the oil in a pan and add the rock sugar.
Saute until the rock sugar melts.
Add the chicken pieces and sautÃ© until browned.
Add the dried chilies, green onions, ginger slices, garlic slices.
Add star anise, Sichuan pepper, bay leaves, light soy sauce and dark soy sauce.
Stir-fry until fragrant, add Pixian bean paste and continue to fry until the red oil comes out.
Add an appropriate amount of boiling water and sprinkle over the chicken pieces.
Stir well and simmer over medium-low heat for 30 minutes.
Prepare side dishes.
Potatoes are cut into hob pieces, green and red pepper slices, onion slices, garlic sprouts are cut into sections, and the soaked potato vermicelli is prepared.
The chicken pieces are simmered until they are almost cooked, add the potatoes and salt to taste.
Chicken nuggets and potatoes are stewed and add vermicelli.
Finally, add the onion, green and red peppers, and garlic sprouts, stir well over high heat to reduce the juice.
Remove from pan and serve.
Served.
Rice and white noodles are served casually.