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 1
Prepare all ingredients and ingredients, chop chicken legs and rinse them, chop potatoes and soak them in cold water.

Step 2
Heat oil in a wok, add shredded ginger and pepper, and saute until fragrant.

Step 3
Put the chicken wing root into the pot and fry until there is no water.

Step 4
Pour in 1 tablespoon oyster sauce and 1 tablespoon soy sauce and stir well.

Step 5
Then pour in a small bowl of water and boil the soup over a high fire.

Step 6
Cover the pot and simmer over low heat for about 10 minutes.

Step 7
Then pour in the drained potato pieces and stir well.

Step 8
Sprinkle with scallions, cover the pot again, and continue to simmer over low heat for about 10 minutes.

Step 9
Open 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.