The recipe for braised chicken legs with potato chunks

Health benefits

Chicken Legs: Maintaining Skin and Mucosal Health

Potatoes: promote blood circulation and remove blood stasis

Ingredients and materials

One chicken leg

One potato

8 pieces of single crystal rock sugar

One scallion

A small piece of ginger

Two cloves of garlic

A spoonful of salt

Oil some

Thirteen spice and half spoon

The recipe for braised chicken legs with potato chunks

1. Buy fresh chicken legs, wash them and soak them in water for five minutes to remove blood (I had the shop cut them)

2. Cut potatoes into pieces and soak them in water for ten minutes

3. After removing the blood, boil the skim foam in a pot for five minutes, then remove it and pour out the water used to cook the chicken legs. Quickly soak in cold water for three minutes, then remove the chicken and let it dry,

4. Heat the wok with oil and add seven to nine pieces of rock sugar. Reduce the heat to medium low until the rock sugar melts,

5. Add the chicken (you can cover the pot with chicken to prevent splashing oil on yourself), stir fry evenly and color, and stir fry for another three minutes

6. Push the chicken aside and add chopped scallions, ginger slices, and garlic slices. Stir fry until fragrant

7. Stir fry until fragrant, then mix and stir fry for another five minutes

8. Add potato chunks in the future, stir fry for five minutes, add one tablespoon of salt, half a tablespoon of thirteen spice, and stir fry for two minutes

9. In the future, heat water over these dishes and cook over high heat for ten minutes. Cook over medium low heat for ten minutes, then turn on high heat to collect the juice

10. This way we can pack the disc

Tips

When harvesting juice on high fire, control the time reasonably and avoid burning it

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