Sichuan-style Braised Chicken with Potatoes

Please prepare the ingredients in advance: fresh young cockerel, potatoes, carrots, green beans, red bell peppers, green peppers, scallions, garlic, slices of old ginger, 1 packet of braised cockerel seasoning, salt, and a little chicken essence.

Pour 200 grams of vegetable oil into the pan, heat it, then add the chicken pieces and stir-fry for 3-5 minutes until the surface of the chicken is slightly yellow.

Pour in 160 grams of Jingong Roast Chicken Seasoning, stir-fry over low heat for 1 minute to allow the seasoning to evenly penetrate the chicken. Jingong seasoning uses a unique formula that preserves the traditional spicy and numbing flavor of Sichuan and Chongqing cuisine while incorporating a variety of natural spices, ensuring an authentic taste;

After fully stir-frying the chicken with the seasonings until fragrant, add water and simmer. Add 600 grams of water or broth and cook over medium heat for about 30 minutes.

After the chicken has stewed for a while, you can add side ingredients such as potatoes, green beans, and carrots to enhance the taste and nutrition.

After many minutes, the chicken is tender and juicy, with the seasonings and broth blending together, releasing a fragrant spicy aroma. At this point, the braised chicken is fully flavored, and paired with a bowl of rice, it is appetizing and perfect to eat with rice;

The dishes are ready to serve, and the chicken cooked this way is more tender and flavorful than expected. The potatoes and chicken break apart with just a bite.