Braised chicken thighs with potatoes

The chicken thighs are tender, the potatoes are soft and glutinous, and the same method can be used with chicken breasts.

Ingredients

Chickenthigh 2

Potatoes 2

Oystersauce 1 scoop

Greenonion 1

Garlic 3 cloves

Milletspicy 2

Ginger 1 piece

Salt Alittle

Lightsoysauce 1 scoop

Darksoysauce 1 scoop

Cookingwine 1 scoop

Pepper Alittle

Essenceofchicken Alittle

Peanutoil alittle

Chop the chicken thighs into small pieces
Add salt, oyster sauce, light soy sauce, cooking wine, ginger and marinate for a while
Ginger shreds, garlic slices, millet spicy rings
Cut the potatoes into small hob pieces and wash them with water to remove the water starch
Pour a little oil into a hot pan and stir-fry the marinated chicken thighs
Add ginger, garlic, millet spicy and stir-fry evenly
Pour in the potatoes and stir-fry for a while
Add water to cover the potatoes, add a little salt, light soy sauce to taste, dark soy sauce to color, add a little pepper and stir-fry evenly, cover the pot and simmer
Bring to a simmer
The soup is thick and the potatoes are soft and glutinous, add a little chicken essence and oyster sauce and stir-fry again, and the soup is dry
Sprinkle with chopped green onions at the end