Chinese Food
Pan fried chicken
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The chicken is tender, smooth and not greasy. It has a light beer flavor and a strong chili flavor. The potato is ready to melt in the mouth. The aftertaste is soft. The soup is even more delicious. The dish is like a brilliant oil painting.
Cooking ingredients
Cooking Steps
Step1:Wash and chop the chicken into small pieces. Peel and wash potatoes. Cut into thick slices. Remove the base and seeds of pepper. Wash and slice. Chop pickled peppers. Slice ginger. Peel garlic. Spare pepper.
Step2:Put the chicken into the boiling pot and blanch for 2 minutes (add some fragrant leaves to remove the fishiness). Remove and drain.
Step3:Add a pinch of prickly ash to the oil pan. Stir in the medium heat and remove the prickly ash.
Step4:Put ginger, garlic and pickled peppers in the oil pan and stir fry them until they are dry.
Step5:Add 1 bottle of beer. Submerge all chicken pieces. Boil over high heat and add 1 tablespoon tomato sauce, 1 tablespoon bean paste and 1 / 2 teaspoon soy sauce. Turn to medium heat and simmer for about 20 minutes.
Step6:Pour in potatoes and stir well. Season with salt.
Step7:When the potatoes are soft and rotten, add in green and red peppers and stir well. Stew for a while.
Cooking tips:Keep more soup for this dish. The stewing time depends on the tenderness of the chicken. It's best to make this dish with Sanhuang chicken. If you like domestic chicken, you need to add more water and stew for a while. Make sure to use a big plate. It's very domineering. There are skills in making delicious dishes.
