Chicken wing tip and Potato Stew.
You are able to make Chicken wing tip and Potato Stew using 6 ingredients and 4 steps. That is the way you must create it.
Ingredients of Chicken wing tip and Potato Stew
From the preparing approach you require some vital seasonings. If now there is a thing that may be neglected after that the effect are not as outlined by your expectations. To commence, you can prepare many of the seasonings below.
- You need 4 of potato.
- You must have 10 of chicken wing tip.
- You must have 400 cc of fish dashi stock.
- It's 1 tablespoon of sugar.
- You need 2 tablespoons of soy sauce.
- It's 3 tablespoons of cooking sake.
Guidelines for Chicken wing tip and Potato Stew
To acquire ideal success, you should stick to the cooking food guidance using the examples below Chicken wing tip and Potato Stew accurately
- Peel the potatoes and remove the eye. Cut in to 4 pieces. Put into the water..
- Heat the vegetable oil in to a pot and cook the chicken over medium heat until it gets brown evenly..
- Add the potatoes and all the ingredients. When it comes to a simmer turn it to low heat about 20~30 minutes cover with a lid..
- Taste and adjust the seasonings and then turn off the heat. Leave to sit in the pot for a while to let the cooking liquid to be absorbed..
An alternative to use with smaller potatoes: after washing, drying and scoring the potatoes, rub the skins after a little butter, then season with pepper and salt before baking to give you extra crispy, tasty skins that everyone will eat.
Yet another thing to try if you would like get fancy: in the event the potatoes are cooked, halve them, scoop out the insides, mix which has a beaten egg, grated cheese, pepper and salt, heap lots of people back into the skins and return for the oven for another 15 minutes till the tops are golden brown. Supper by itself!
In to Chicken wing tip and Potato Stew, how do you cook with the recipe above? If you have not felt factor about these results, you can include your very own creations to match your taste.
Source : Cookpad.com