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

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special 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 bit tasty. This will be really delicious.

For English: Hot and Spicy Braised Chicken with and Potatoes Step by step cooking Chinese food, Sichuan food, baking, and food photography. 详细步骤图解中餐，川菜，甜点的做法，美食摄影，厨具介绍, 为爱走天涯的博客 Use your Uber account to order delivery from Yang's Braised Chicken Rice (Mississauga) 杨铭宇黄焖鸡米饭 in Toronto. Browse the menu, view popular items, and track your order. When autocomplete results are available, use up and down arrows to review and enter to select.

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

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