Easiest Way to Make Perfect Spicy braised chicken and potatoes 香辣焖鸡

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Simple Way to Make Ultimate Spicy braised chicken and potatoes 香辣焖鸡. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spicy braised chicken and potatoes 香辣焖鸡, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy braised chicken and potatoes 香辣焖鸡 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spicy braised chicken and potatoes 香辣焖鸡 is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spicy braised chicken and potatoes 香辣焖鸡 estimated approx 1.5 hrs.

To get started with this particular recipe, we must prepare a few ingredients. 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.

Ingredients and spices that need to be Prepare to make Spicy braised chicken and potatoes 香辣焖鸡:

1. 1 organic chicken, separated
2. 2 carrots
3. 1 lb potatoes, diced with skins
4. 1 cup soaked wood ear or any variety of mushroom
5. 2 Tsp tamari sauce
6. 2 Tsp Pixian broadbean fermented paste
7. 2 garlic cloves, smashed
8. 1/4 cup olive oil
9. 1 cup cooking wine

Steps to make 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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