Introduction
There's not much of an explanation, this dish is really, really good! I made it for my best friend and she gave it a perfect score!
Ingredients
Fresh Chicken Half: 500g, Potato: 150g, Carrot: 100g, Vegetable Oil: 50g, Dark Soy Sauce: 20g, Soy Bean Paste: 15g, Cooking Wine: 10g, Sugar: 6g, Salt: 3g, Ginger: 20g, Spring Onion: 5g.
Steps
Step 1, Take half of a chicken, one pound of chicken, wash it and cut it into pieces, heat 50g of vegetable oil in a pot, pour the chicken in and stir fry.
Step 2, when the chicken stir-fried slightly browned, in turn, put 2g pepper grains, a big spice, 6g cinnamon, five pieces of spices and 6g sugar, continue to stir fry for half a minute. (This step can not only stir fry a little sugar color, but also can stimulate the pepper and various spices of the flavor, need to pay attention to the fire, do not fry the pepper paste)
Step 3, the aroma of fried out immediately after adding 1000ml of boiling water, 20g soy sauce, 15g soybean paste, 10g cooking wine and 3g salt. (I feel that my family's bean paste is relatively salty, so I only add 3g of salt here, you still need to decide how much salt to add according to the salinity of your own family's bean paste, taste the soup, and then come back to the decision of how much salt to add)
Step 4, 150g of potatoes and 100g of carrots cleaned and cut into small pieces, 20g of millet chili ginger sliced, together with all poured into the pot, medium heat stew, the whole do not cover the lid. (If you cover the lid, that chicken fishy flavor can not be well distributed out)
Step 5: Stew until the water evaporates and dries up, then stir-fry a few times to let the fat on the chicken skin fry out some before turning off the heat.
Step 6: This is ready for plating, sprinkle with 5g chopped green onion, done!
