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

Cooking Instructions

1. Prepare sliced ginger, garlic, green onions, dried chilies, bay leaves, star anise, and Sichuan peppercorns.

   

2. Chop the chicken thighs and wash them with water.

   

3. Chicken pieces in a pot under cold water, add ginger slices, cooking wine.

   

4. Bring to a boil to remove the blood foam and cook for two minutes.

   

5. Rinse with water.

   

6. Heat the oil in a pan and add the rock sugar.

   

7. Saute until the rock sugar melts.

   

8. Add the chicken pieces and sauté until browned.

   

9. Add the dried chilies, green onions, ginger slices, garlic slices.

   

10. Add star anise, Sichuan pepper, bay leaves, light soy sauce and dark soy sauce.

    

11. Stir-fry until fragrant, add Pixian bean paste and continue to fry until the red oil comes out.

    

12. Add an appropriate amount of boiling water and sprinkle over the chicken pieces.

    

13. Stir well and simmer over medium-low heat for 30 minutes.

    

14. Prepare side dishes.

    

15. 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.

    

16. The chicken pieces are simmered until they are almost cooked, add the potatoes and salt to taste.

    

17. Chicken nuggets and potatoes are stewed and add vermicelli.

    

18. Finally, add the onion, green and red peppers, and garlic sprouts, stir well over high heat to reduce the juice.

    

19. Remove from pan and serve.

    

20. Served.

    

21. Rice and white noodles are served casually.