The rich sauce wraps the chicken nuggets, the potatoes are soft and delicious, and the salty and delicious "yellow stewed chicken" goes well with rice!

Tonight, our family also makes yellow braised chicken rice~

Ingredients:

Chicken thighs, potatoes, shiitake mushrooms, green peppers, dried chilies

Preparation:

1. Clean the chicken thighs, cut them into small pieces, put cooking wine, green onion and ginger in a pot under cold water, blanch them, and remove them for later use.

2. Seasoning sauce: two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, one spoonful of cooking wine, one spoonful of soybean paste, and one spoonful of sugar and stir well.

3. Pour oil into a hot pan, add green onions, ginger slices, garlic slices, dried chili peppers and stir-fry until fragrant, add chicken thighs, pour in the sauce and stir-fry.

4. After the chicken pieces are stir-fried and colored, add water, put in the chopped mushrooms, potato pieces, star anise, cinnamon, a small amount of thirteen spices, an appropriate amount of salt, cover the low heat for 15 minutes, add the green chili, and reduce the juice until thick.

Post-it notes:

1. Blanch the chicken pieces for about 5 minutes, stir-fry for about 3 minutes, and simmer for 15 minutes for the potatoes and chicken pieces to taste just right!

2. Leave some soup when collecting the juice, the bibimbap is particularly fragrant!

3. Green chili peppers must be put last, don't stew! I want to stir-fry it to make a little crispy texture!!

The rich sauce wraps around the chicken nuggets, and the potatoes are soft and delicious, and the salty flavor is really delicious! Home-cooked method, super easy, no need to go out to eat again!