How to Make Speedy Spicy braised chicken and potatoes 香辣焖鸡

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spicy braised chicken and potatoes 香辣焖鸡. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Then this Braised Tofu with Chicken (you can also call it Chicken Tofu Pot) is a Perfect w/ Rice! Fragrant Spicy Chicken & Potatoes 干锅土豆香辣鸡 Chinese Stir Fry Chicken Recipe. Super Easy One Pot Chinese Style Chicken Stew Recipe 简易独锅焖鸡 Wholesome Chinese Chicken Recipe. Braised chicken and potatoes 薯仔焖鸡 is a familiar home-cooked dish served in Cantonese households.

Spicy braised chicken and potatoes 香辣焖鸡 is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Spicy braised chicken and potatoes 香辣焖鸡 is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook spicy braised chicken and potatoes 香辣焖鸡 using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spicy braised chicken and potatoes 香辣焖鸡:

1. Take 1 organic chicken, separated
2. Prepare 2 carrots
3. Get 1 lb potatoes, diced with skins
4. Take 1 cup soaked wood ear or any variety of mushroom
5. Make ready 2 Tsp tamari sauce
6. Get 2 Tsp Pixian broadbean fermented paste
7. Make ready 2 garlic cloves, smashed
8. Get 1/4 cup olive oil
9. Make ready 1 cup cooking wine

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Instructions to make Spicy braised chicken and potatoes 香辣焖鸡:

1. Marinate disected chicken in tanari sauce for 10 minutes which cut up other vegetables.
2. Dice potatoes, slice carrot, smash garlic cloves and slice up mushroom.
3. 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.
4. 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.
5. 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.

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