马铃薯酱炸鸡Deep-Fried Chicken with Potato Sauce

用调味料A腌鸡肉数小时。Marinate chicken whole legs with seasoning A for several hours.

然后沾蛋液再沾粉料，炸至金黄色即可摆碟。Dip in beaten egg and coat with corn flour mixture. Deep-fry chicken whole legs till cooked through and golden brown.Dish out and put on a serving platter.

另外用不黏锅热牛油，炒月桂叶、马铃薯及番茄至香。In a nonstick fry pan，heat butter and fry bay leaf，potatoes and tomatoes till fragrant.

加入清水和调味料B，煮至马铃薯软化和汁转稠。Pour in water and add seasoning B. Cook to a boil until potatoes are soft，tender and gravy is thick.

盛出马铃薯酱，配炸鸡吃。Dish out and serve the gravy with the chicken whole legs.