Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spicy braised chicken and potatoes 香辣焖鸡. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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

This Fragrant Spicy Chicken or 香辣干锅鸡 in Chinese is another super easy to execute Chinese recipe that will go perfectly with steamed rice. If you love spicy. [Quick Braised Chicken & Potatoes 速焖土豆鸡] This Quick Braised Chicken and Potatoes dish is the perfect recipe if you're rushing for time to prepare lunch or dinner. To get the full recipe & enjoy the best viewing experience, simply open your YouTube app & search for Spice N. Braised chicken and potatoes 薯仔焖鸡 is a familiar home-cooked dish served in Cantonese households.

To get started with this 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 it.

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

1. Make ready 1 organic chicken, separated
2. Get 2 carrots
3. Get 1 lb potatoes, diced with skins
4. Prepare 1 cup soaked wood ear or any variety of mushroom
5. Get 2 Tsp tamari sauce
6. Make ready 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

Thighs and wings are her favorite. So basically I cook lots of similar dish in my kitchen. For typical Chinese roasted chicken, a long marinating time is quite important for a qualified flavor. Breaded chicken glazed with tasty spicy orange sauce.

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.

For typical Chinese roasted chicken, a long marinating time is quite important for a qualified flavor. Breaded chicken glazed with tasty spicy orange sauce. Stewed Beef with Tomato and Potato 番茄土豆牛腩煲. Chunky chicken and potatoes are braised in spicy Korean sauce. It's so delicious and heart warming!

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