The combination of chicken nuggets and potatoes is the best in my mind. The soft waxy potatoes with chicken soup are nutritious and delicious. Today, I added some oyster sauce during the stew. It tastes delicious.
500g chicken wing root
Five small potatoes
1 tablespoon vegetable oil
1 tablespoon cooking wine
1 tablespoon oyster sauce
1 tablespoon raw soy sauce
A little pepper
4 slices of ginger
A little scallion
Proper amount of salt
Step 1Prepare all ingredients and ingredients, chop chicken legs and rinse them, chop potatoes and soak them in cold water.
Step 2Heat oil in a wok, add shredded ginger and pepper, and saute until fragrant.
Step 3Put the chicken wing root into the pot and fry until there is no water.
Step 4Pour in 1 tablespoon oyster sauce and 1 tablespoon soy sauce and stir well.
Step 5Then pour in a small bowl of water and boil the soup over a high fire.
Step 6Cover the pot and simmer over low heat for about 10 minutes.
Step 7Then pour in the drained potato pieces and stir well.
Step 8Sprinkle with scallions, cover the pot again, and continue to simmer over low heat for about 10 minutes.
Step 9Open the lid of the pot, add a little salt to taste, turn the fire to collect the juice. When the soup is thick, turn off the fire and put it on a plate.