This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Spicy braised chicken and potatoes 香辣焖鸡. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Spicy braised chicken and potatoes 香辣焖鸡 as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

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Spicy braised chicken and potatoes 香辣焖鸡.

Before preparing the dish, I have done some research on how to make Spicy braised chicken and potatoes 香辣焖鸡 easily with perfect taste. You can have Spicy braised chicken and potatoes 香辣焖鸡 using 9 ingredients and 5 steps. Here is how you cook that.

Yummy Spicy braised chicken and potatoes 香辣焖鸡 Recipe Ingredients

It's 1 of organic chicken, separated.
Prepare 2 of carrots.
Prepare 1 lb of potatoes, diced with skins.
You need 1 cup of soaked wood ear or any variety of mushroom.
You need 2 Tsp of tamari sauce.
Prepare 2 Tsp of Pixian broadbean fermented paste.
You need 2 of garlic cloves, smashed.
Prepare 1/4 cup of olive oil.
You need 1 cup of cooking wine.

How to make Spicy braised chicken and potatoes 香辣焖鸡 from scracth

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..