Chongqing Braised Chicken
Chongqing Braised Chicken (重庆烧鸡公) is a dish I never get tired of — meat and vegetables all in one. Today's version includes shiitake mushrooms and potatoes, and it's wonderfully spicy and satisfying. My husband says it tastes even better than what they serve at restaurants. The method is very simple, easy to follow, and comes out perfectly every time.
Ingredients
Spring Chicken
1
Potato
3
Mushroom
8-10
Green Pepper
2
Red Pepper
2
Ginger
appropriate amount
Sichuan Peppercorn
a small amount
Bay Leaf
3-4
Cooking Wine
1 large spoon
Chili Bean Paste
2 spoons
Butter
appropriate amount
Salt
a small amount
Scallion
appropriate amount
Sugar
appropriate amount
Star Anise
appropriate amount
Chili
appropriate amount
Garlic
appropriate amount
Cinnamon Stick
appropriate amount
Instructions
1
Step 1
Prepare all ingredients.
2
Step 2
Rinse the chicken thoroughly, drain excess water.
3
Step 3
First, sauté the spices until fragrant.
4
Step 4
Add the chicken pieces and stir-fry until the moisture is evaporated.
5
Step 5
Add cooking wine.
6
Step 6
Add 2 spoons of chili bean paste.
7
Step 7
Add an appropriate amount of soy sauce for coloring, about 15g.
8
Step 8
Add water to submerge the chicken pieces.
9
Step 9
Using a Wanmu smart lifting pot, bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes.
10
Step 10
Add shiitake mushrooms and potatoes, season with a small amount of salt and sugar, and simmer over medium heat for 15-20 minutes until soft and tender.
11
Step 11
Before serving, sprinkle with green and red peppers, stir-fry evenly, then serve.
12
Step 12
Serve in bowls and enjoy!
13
Step 13
It's so spicy and aromatic, absolutely delicious!
