Braised chicken-You Are Foodie

By Xanthe
65

Braised chicken

Main Ingredients

potato A moderate amount
Dried mushrooms A moderate amount
green pepper A moderate amount
Chicken drumstick appropriate amount

Auxiliary Ingredients

green Chinese onion appropriate amount
Dry pepper appropriate amount
Garlic appropriate amount

Seasonings

Vinegar appropriate amount
Crystal sugar appropriate amount
Oyster sauce appropriate amount
soybean paste appropriate amount
salt appropriate amount
Regular smoking appropriate amount
Light soy sauce appropriate amount
Cooking wine appropriate amount

Step 1 . First, soak the blood out of the chicken leg. After cleaning, add a little salt, light soy sauce, cooking wine (less, or it will taste like cooking wine), and old soy sauce. Grab well and marinate for half an hour.

Step 2 . Pickle some dried mushrooms and cut the side dishes.

Step 3 . Cut the dried chilli into strips and prepare garlic, green onions and green peppers.

Step 4 . In a hot pot with cold oil, fry the potatoes until the shell is slightly charred. It can shorten the time of stewing and reduce the precipitation of starch (or choose not to fry).

Step 5 . Take out the potatoes, do not wash the pan, directly put in the scallions, garlic, dry pepper, and fry out the flavor.

Step 6 . Add chicken drumstick and stir well.

Step 7 . Turn to low heat for seasoning, add soybean paste, oyster sauce, a little soy sauce to complement the color, and a little rock sugar.

Step 8 . Stir well over low heat, add dried mushrooms, and pour in mushroom water or boiled water. Bring the fire to a boil and drop a little vinegar.

Step 9 . Cover and simmer for 20 minutes.

Step 10 . Open the lid, add the fried potatoes (I have no patience to fry the potatoes, just watch) and other side dishes. If there is not enough water, you can add a little more.

Step 11 . Keep the lid on low fire for 15 minutes.

Step 12 . After opening the lid, taste the salt and add salt to taste. Add green pepper and stir fry until the green pepper is almost broken (you can also cover it and braise it for a while).

Step 13 . Out of the pot, eat!

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