Soft and Fluffy Potato Chicken with Rice – A Culinary Delight

Every year during the Chinese New Year, potato-roasted chicken is a beloved dish we always eat. The chicken is carefully raised by farmers, and the potatoes are dug up from farmers' own fields. Therefore, this dish basically doesn’t cost us anything at home. Not only is it enough for our family to eat, but the quality is also guaranteed. The chicken meat and potatoes are both tender and flavorful, far better than what you can find today. On New Year’s Eve and the eve of the Chinese New Year, eating potato-roasted chicken has been a tradition that has been passed down in our family until now, and it’s a dish we often eat.

Potato is a versatile ingredient, when combined with chicken, it’s delicious when braised. It’s the most loved version for everyday eating, and the taste is superb. Having this dish makes you want to eat more rice, and the color is beautiful, the potatoes are soft and waxy, and the soup mixed with rice is a must-try. The ingredients and the way of making it determine the deliciousness of this dish from the beginning.

The ingredients needed for potato-roasted chicken are: one chicken, several red peppers, one onion, three potatoes, a little Sichuan peppercorn, several star anise, several cloves of cinnamon, six dried red chilies, half a green onion, a fragrant leaf, several garlic cloves, a piece of ginger, half a bottle of beer, a little wine, two tablespoons of bean paste.

Step 1: First, prepare all the ingredients, then cut the whole chicken into small pieces, pick out the chicken oil.

Step 2: Then soak it in water for a while, and finally rinse off the blood water.

Step 3: Prepare a stir-fry pan, pour a certain amount of water into the pan, put in the chicken pieces, then put in a small amount of wine, cook until a lot of foam comes out, and wash it out and control the water.

Step 4: Prepare the side dishes, cut the green and red peppers into slices, the onion into chunks, the potatoes into diced, a little Sichuan peppercorn, star anise, cinnamon sticks, dried red chilies into segments, half a green onion into segments, a fragrant leaf, smashed garlic, ginger slices.

Step 5: Prepare to stir-fry, clean the stir-fry pan, then heat it up, pour a certain amount of edible oil into the pan. Heat the oil in the pan, fry the chicken oil until the oil turns clear, remove it and discard it, then add the chicken pieces and stir-fry until fragrant, then add green onion, ginger slices, garlic slices, star anise, cinnamon stick, dried red chilies and stir-fry fragrant.

(The chicken must be stir-fried until the oil turns clear, then add the spices, and finally add the bean paste to stir-fry until red. This is how you make delicious chicken!)

Step 6: Then add two tablespoons of bean paste to the pan and stir-fry for a moment. Then pour in a certain amount, half a bottle of beer, until it covers the chicken pieces, bring to a boil over high heat, cover the pot.

Step 7: Then reduce the heat to medium heat and stew for about 40 minutes, add diced potatoes and season with salt, chicken powder and pepper.

Step 8: When the potatoes are almost cooked, the soup becomes less, add green and red peppers and onion chunks. (If you like to eat hard potatoes, you must watch it closely. When you can easily cut it off with a spoon, it's almost done.)

Step 9: Finally, increase the heat and stir-fry the green and red peppers until they are slightly charred, and the soup is almost reduced. Then you can take it out.

Finally, sprinkle with your favorite fragrant leaf, it's very fluffy and delicious, and the soup mixed with rice is amazing! The chicken is tender and juicy, and after a thorough simmer, the chicken is very flavorful. I can eat the soup mixed with rice for two days, and the remaining potato and chicken can be used to eat noodles, and the flavor is super good!

If you like to make it like this, go and try it! It’s simple and delicious!