Potato roast chicken

1. Chicken cleaned and cut into pieces

2. Potatoes and carrots are peeled, washed, and cut into pieces

3. Peel and slice garlic cloves and ginger, wash and cut peppers

4. Power on the electric stew pot, select the braised function key, pour in the cooking oil, and pour the garlic slices and ginger slices after heating for a while

5. When there is a sizzling sound in the pot, pour in the chicken and stir fry evenly with a wooden spatula

6. Stir fry until the surface of the chicken turns white and the skin shrinks, then cook the cooking wine

7. Add sand tea sauce and a pinch of salt

8. Stir fry for about 3 minutes

9. Pour in the potatoes and carrot chunks

10. Pour in enough water to mix the ingredients

11. Cover the pot and adjust the time to 1 hour 30 minutes

12. When the cooking time is over, the electric cooker will make a beeping sound. At this time, the soup is slightly dry. Pour in the peppers and mix well. Scoop up or serve in the whole pot.

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