Exclusive Braised Chicken with Potatoes

Name: Exclusive Braised Chicken with Potatoes
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Chicken braises with potatoes and white mushrooms in a doubanjiang-spiked sauce, the fermented chili paste lending depth while the mushrooms add earthy juiciness. Tender meat and soft potatoes make it an irresistible rice companion.

1 hrNewMedium Hot Dishes Braise Fragrant Spicy

Instructions

1
Cut the free-range chicken into pieces and wash clean.
2
After the oil is hot, add the ginger slices and stir-fry until fragrant.
3
Add the chicken and stir-fry.
4
Stir-fry until both sides are golden brown.
5
Add the Doubanjiang and stir-fry.
6
Let the doubanjiang and chicken fully blend together.
7
Stir-fry until every piece of chicken is coated with the sauce.
8
Add water to cover the chicken, put in star anise, san nai, and garlic cloves, and bring to a boil over high heat.
9
While waiting for the water to boil, peel the potatoes and cut them into pieces.
10
Put the white mushrooms into the pot and bring them to a boil together.
11
Then add the bamboo shoots and simmer together over low heat for 30 minutes.
12
Add the potatoes and cook together.
13
Cut the small chili peppers into sections.
14
Put it into the pot and cook together for 10 minutes.
15
Add salt to taste and reduce the sauce over high heat.
16
Off the stove.
17
The chicken is fresh and fragrant, the potatoes are soft and glutinous, delicious!