The chicken leg is so delicious, the ingredients are matched like this, and it is a home-cooked method, suitable for the elderly and children

Today I share the practice of chicken legs, the chicken leg is too delicious, stewed with mushrooms and potatoes, and these two ingredients are matched, home-cooked stewed method, chicken nuggets are ruddy, soft and rotten, easy to digest when eaten, shiitake mushrooms are delicious, potatoes are soft and glutinous, the taste of the ingredients is blended together, the nutrition is also delicious, especially under rice, the elderly and children are suitable for eating, the following is to share the method:

【Stewed chicken thighs with mushrooms and potatoes】Ingredients: 1 chicken thigh, 2 potatoes, half a catty of shiitake mushrooms, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, half a tablespoon of sugar, a few peppercorns, 1 large ingredient,

Steps:

1. Clean up the chicken thighs and chop them into pieces.

2. Cut the potatoes into chunks and the shiitake mushrooms into thicker slices.

3. Add water to the pot and bring to a boil, blanch the mushrooms, blanch the mushrooms until soft, remove the mushrooms, drain and set aside.

4. Add water to the pot again, blanch the chicken pieces under cold water, after the water boils, skim off the foam, remove the chicken pieces, and put them in clean water to wash. When blanching the chicken nuggets, it is necessary to boil the chicken under cold water, so that the blood in the chicken nuggets can be better removed, and the chicken will not be fishy.

5. Add oil to the pot and heat it, add chopped green onions, ginger slices, garlic, Sichuan peppercorns, and large ingredients to stir-fry until fragrant, then add the chicken pieces and stir-fry evenly, pour in the braised soy sauce and light soy sauce, add cooking wine, stir-fry, and stir-fry the chicken pieces to color.

6. Add the shiitake mushrooms and potato wedges and stir-fry evenly.

7. Pour in hot water, the amount of water is the same as the ingredients, then add sugar, bring to a boil over high heat, turn to low heat and cook for about 20 minutes.

8. When the time is up, add salt, stir-fry evenly, turn to high heat to reduce the juice, wait until there is a little soup left, turn off the heat, put it on a plate. A pot of [stewed chicken thighs with mushrooms and potatoes] with color and flavor is ready.

Tips: When blanching chicken nuggets, use a pot under cold water to better remove the blood and water in the chicken nuggets, and the chicken will not be fishy to eat. When cooking, use hot water. Blanching shiitake mushrooms can remove odors and impurities, making the taste of shiitake mushrooms more pure.