Hello everybody, I hope you’re having an incredible day today. 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 food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Braised chicken leg with mushrooms 香菇焖鸡腿｜冬菇燜雞｜冬菇炆雞 ｜冬菇焖鸡. Check the menu with Chinese, English, Maori, French, Italian, Japanese, Korean, Russian and Spanish. Browse the menu, view popular items, and track your order.
Spicy braised chicken and potatoes 香辣焖鸡 is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Spicy braised chicken and potatoes 香辣焖鸡 is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must 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:
- Take 1 organic chicken, separated
- Get 2 carrots
- Take 1 lb potatoes, diced with skins
- Get 1 cup soaked wood ear or any variety of mushroom
- Get 2 Tsp tamari sauce
- Get 2 Tsp Pixian broadbean fermented paste
- Make ready 2 garlic cloves, smashed
- Take 1/4 cup olive oil
- Make ready 1 cup cooking wine
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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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