Braised Chicken Pieces with Raisins
A savory and tangy Zhejiang-style braise of chicken pieces with raisins, potatoes, and tomatoes.
Ingredients
chicken (washed and cut into 20 pieces, seasoned with a pinch of salt and pepper and marinated briefly)
1000 g
raisins
100 g
tomatoes (washed and cut into chunks)
125 g
potatoes (washed and cut into chunks)
750 g
green peppers (washed and cut into chunks)
150 g
fresh peas
125 g
celery (washed and minced)
50 g
onions (washed and diced)
50 g
vegetable oil
100 g
garlic (washed and minced)
5 g
vinegar essence
2.5 g
fine salt
to taste
black pepper
a pinch
Instructions
1
Ingredient preparation
Wash the chicken and cut into 20 pieces, season with a pinch of salt and pepper and marinate briefly; wash the tomatoes, potatoes, and green peppers and cut into chunks; wash the onions and dice; wash the garlic and celery and mince; set aside
2
Stir-frying and braising
Heat the wok, pour in the vegetable oil; when the oil temperature reaches about 60%, add the garlic and onions and stir-fry until lightly golden; add the chicken pieces and stir-fry until golden; add the tomatoes and celery and stir-fry until cooked through; pour in an appropriate amount of chicken broth and simmer on low heat until about 80% cooked; add the raisins, potatoes, green peppers, and peas, stir well, and continue to simmer on low heat until done; finally add the fine salt, black pepper, and vinegar essence to adjust the flavor and serve
