Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spicy braised chicken and potatoes 香辣焖鸡. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Spicy braised chicken and potatoes 香辣焖鸡 is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed 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 wonderful.
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To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make Spicy braised chicken and potatoes 香辣焖鸡:
- Get 1 organic chicken, separated
- Make ready 2 carrots
- Take 1 lb potatoes, diced with skins
- Make ready 1 cup soaked wood ear or any variety of mushroom
- Get 2 Tsp tamari sauce
- Prepare 2 Tsp Pixian broadbean fermented paste
- Prepare 2 garlic cloves, smashed
- Make ready 1/4 cup olive oil
- Prepare 1 cup cooking wine
Stewed Chong-Ren Free Range Chicken. 古道悠扬韵自留-干. 葱豆豉鸡. Braised Chicken Meat with Red Onion in Black Bean Sauce. 亭上十分绿醑酒-芹香. 菜梗腊香肠. Steamed JiangXi Sausage with Celery. 腊望年岁盼高时-青蒜萍乡烟熏肉. Sautéed "PingXiang" Smoked Pork Belly. 金风玉露便逢 .
Instructions to make Spicy braised chicken and potatoes 香辣焖鸡:
- 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.
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