Easiest Way to Cook Appetizing Spicy braised chicken and potatoes 香辣焖鸡

Spicy braised chicken and potatoes 香辣焖鸡. Braised chicken and potatoes 薯仔焖鸡 is a familiar home-cooked dish served in Cantonese households. My family used to cook it frequently because all the. This Fragrant Spicy Chicken or 香辣干锅鸡 in Chinese is another super easy to execute Chinese recipe that will go perfectly with steamed rice.

Recipe by Nanyang Express 南洋小厨Course: MainCuisine: Chinese. Preparations: Soak the mushroom overnight and cut into small pieces. Braised chicken with small potatoes and spices from western China. You can cook Spicy braised chicken and potatoes 香辣焖鸡 using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Spicy braised chicken and potatoes 香辣焖鸡

You need 1 of organic chicken, separated.
Prepare 2 of carrots.
You need 1 lb of potatoes, diced with skins.
Prepare 1 cup of soaked wood ear or any variety of mushroom.
It's 2 Tsp of tamari sauce.
Prepare 2 Tsp of Pixian broadbean fermented paste.
It's 2 of garlic cloves, smashed.
It's 1/4 cup of olive oil.
You need 1 cup of cooking wine.

This recipe (新疆麻辣鸡) has a Western Chinese flavor. For one thing, the saltiness comes from added salt (very rare on this blog) instead of soy sauce. For big plate chicken, I used large potatoes that I cut into healthy chunks. Braised chicken with potatoes is quintessential Chinese comfort food.

Spicy braised chicken and potatoes 香辣焖鸡 step by step

Marinate disected chicken in tanari sauce for 10 minutes which cut up other vegetables..
Dice potatoes, slice carrot, smash garlic cloves and slice up mushroom..
Heat up the wok and coat it with 1/4 cup olive oil. Put chicken in, skin side down so that the fat can be rendered while 'roasting'. Turn down the heat to medium and cook until the skin side shrink and start to rendering fat, for about 2~3 minutes..
Add vegetables and mushroom, sauté for another 1 minutes until aromatic. Add broadbean paste and cooking wine. Saute and allow the paste to dissolve into the liquid. Add hot water until almost cover all chicken. Simmer on medium heat for 20 minutes to reduce the liquid. Turn every 5 minutes..
Once the liquid reduce in half, stand nearby and turn up the heat to reduce the liquid until only 1/4 of the liquid left. Adjust seasoning with a touch of vinegar and honey. Serve with rice, noodle or bread..

Hearty, wholesome and delicious, it is easy to cook up and easily becomes a family favourite. Enjoy juicy, tender chicken and butter-soft potatoes soaked in a thick, tasty umami gravy over steamed rice. Chunky chicken and potatoes are braised in spicy Korean sauce. It's so delicious and heart warming! This spicy Korean chicken stew has many name tags under its belt - dakdoritang (닭도리탕), dakbokkeumtang (닭볶음탕) and dakmaeunjjim (닭매운찜). 红焖羊肉 (Braised Lamp in Chili Sauces).