Spicy braised chicken and potatoes 香辣焖鸡
Spicy braised chicken and potatoes 香辣焖鸡

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spicy braised chicken and potatoes 香辣焖鸡. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

So who's the star of the show here, chicken or mushroom? Spicy Fried Potato With Cucumber》绵软咸香的土豆丁搭配上脆嫩爽口的青瓜,口感很丰富也很开胃,和米饭一起,舀一勺放到嘴里,越嚼越. 客家盐焗鸡. Braised Chicken with Black Bean. 黄焖鸡米饭菜谱, Recipe of Braised Chicken and Rice. 黄焖鸡米饭菜谱, Recipe of Braised Chicken and Rice. . 菜谱借鉴自香哈菜谱 .

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

The ingredients needed to make Spicy braised chicken and potatoes 香辣焖鸡:
  1. Take 1 organic chicken, separated
  2. Get 2 carrots
  3. Take 1 lb potatoes, diced with skins
  4. Get 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. Get 2 garlic cloves, smashed
  8. Get 1/4 cup olive oil
  9. Make ready 1 cup cooking wine

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Steps 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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