Potato shiitake mushroom roasted chicken legs
Materials
Potato shiitake mushroom roasted chicken legs
1. After the dried shiitake mushrooms are rinsed, soak it in water. After washing the chicken legs, chopped into a large piece of about 4cm. Potato peeled and cut the size of the chicken, soak it in water to prevent oxidation and discoloration.
2. Pour clear water in the pot. After the heat is boiled on the high heat, put the chicken pieces and scald for 2 minutes, and then remove the fluttering surface and drain it for later use.
3. Heat the wok and pour it into the oil. When the oil is 40 % hot, add ginger slices, garlic cloves, and dry red peppers and stir -fry the fragrance.
4. Then pour in the potato pieces and stir fry, add old soy sauce, raw soy sauce, rice wine and water, and the amount of water in water should not be over the surface of the ingredients.
5. Cover the lid, change it to stew over medium heat for about 20 minutes, open the lid, add salt and sugar and stir well, then change it to a large fire, and let the soup slightly dry.