Potatoes and native chicken, seasoned with Sichuan Pixian watercress, are stewed together. They are spicy and delicious. Potatoes are soft and absorb enough fragrant gravy; The native chicken is fragrant and tender, and is extremely satisfied when chewing; The original simple potato stewed chicken was immediately refreshed and changed its taste. With a bowl of white rice, it is also a warm meal for the north and the south.


Half a chicken
2 potatoes
2 tbsp peanut oil
1 / 2 teaspoon salt
1 tbsp soy sauce
1 onion
6 slices of ginger
2 star anise
1 teaspoon pepper
1 tbsp cooking wine
2 tbsp Pixian bean paste
6 peppers (red, small)
1 teaspoon sugar
2 parsley


Step 1
Clean the chicken, chop it into walnut pieces, soak it in clean water for 3 or 4 hours in advance, change the water for many times in the middle, remove and drain the water for standby (squeeze the water with kitchen paper and disinfection towel)

Step 2
Wash and peel the potatoes and cut them into hob pieces; Sliced scallion and ginger; Cut coriander into sections; Pixian bean paste slightly chopped; White sugar, cooking wine, soy sauce and salt are mixed into flavor juice; Wash and drain star anise, Chinese prickly ash and pepper. Set aside

Step 3
Heat the pot with peanut oil (I used 1 teaspoon peanut oil, cut off the fat oil from the belly of the native chicken, refine the chicken oil, remove the oil residue, and don't make it more fragrant)

Step 4
Put in the potatoes, turn to low heat and stir fry slowly until the potato surface is golden and charred. Put it out for standby

Step 5
Add a little peanut oil into the pot, add onion and ginger, add star anise, pepper and dry red pepper, and burst out the flavor

Step 6
Put in the chicken nuggets, turn to medium high fire, stir fry quickly, stir fry the water vapor and oil in the chicken nuggets, turn to low fire

Step 7
Put the chicken aside, put Pixian bean curd in the oil, stir fry the bean curd sauce over low heat to produce red oil

Step 8
Stir fry with chicken nuggets

Step 9
Add the sauce, turn to high heat and stir fry evenly

Step 10
Add potatoes and stir well

Step 11
Add an appropriate amount of boiled water, without food ingredients; Bring to a boil over high heat, turn to low heat, cover the pot, stew slowly, and stir fry in the middle

Step 12
Stew until the chicken and potatoes are cooked and rotten. If there is still soup, the juice can be collected over a high fire. Sprinkle coriander and cook