Ingredients for Braised Chicken Rice: 3 chicken legs, 5 shiitake mushrooms, 2 potatoes, 3 green peppers.
Method: Step 1: Chop the chicken legs into pieces, wash them twice with water, then soak in clean cold water for ten minutes to remove blood.
Step 2: Add 15g cooking wine, 5g white wine, 15g light soy sauce, 10g salt, and 30g water starch to marinate the chicken for half an hour (white wine is more effective in removing the gamey flavor; it’s best to marinate overnight for better flavor absorption).
Step 3: Cut the green peppers, potatoes, and shiitake mushrooms into pieces and set aside.
Step 4: In a bowl, mix 15g light soy sauce, 15g dark soy sauce, 20g oyster sauce, 15g sugar, 15g cooking wine, and 15g sweet bean paste with a little water to make a sauce.
Step 5: Heat a small amount of oil in a pan, add a few rock candies, and stir continuously in a clockwise direction to caramelize.
Step 6: After caramelizing, stir-fry the chicken pieces over high heat.
Step 7: Add ginger, garlic, Sichuan peppercorns, and dried red chili peppers to enhance the flavor.
Step 8: Pour in water just enough to cover the chicken and add the prepared sauce.
Step 9: Once the water boils, turn to the lowest heat and simmer for 30 minutes.
Step 10: After the potatoes are cooked, add the previously cut green pepper pieces and cook over high heat to thicken the sauce before serving.
Step 11: The finished dish is visually appealing, aromatic, and appetizing. The potatoes are particularly fragrant and soft, and the chicken is abundant, making it perfect for serving with rice.
Step 12: Serve with a bowl of rice for a classic Braised Chicken Rice experience. Follow my public account: Personality Trumps Appearance.
Step 13: One person, one dish, one bowl of rice. The aesthetics of food that do not induce loneliness.
Step 14: A touch of sweetness with a hint of spiciness, perfectly complemented by rice.
Step 15: Rich and satisfying, a spoonful of sauce over rice makes for a few more mouthfuls.
Step 16: The sauce permeates the chicken, making it tender and refreshing. The thought of a spoonful of sauce over rice makes one’s mouth water!
Cooking Tips for Braised Chicken Rice: 1. For those who prefer a spicy and numbing taste, add more Sichuan peppercorns and chili peppers when frying. 2. Since the chicken legs we buy are usually frozen, it is essential to clean the blood thoroughly to avoid affecting the flavor. 3. You can add your favorite vegetables, such as enoki mushrooms and wood ear mushrooms; however, blanching the vegetables to half-cooked before adding them to the chicken stew will enhance the flavor.
4. It is best to use dried mushrooms; the water used to rehydrate them can be used instead of water to braise the chicken. 5. Rock candy is preferred for caramelizing, followed by white sugar. The color from caramelizing is brighter than that from soy sauce. 6. When thickening the sauce over high heat, taste and adjust the saltiness according to personal preference. 7. Starch is added to make the chicken smoother; it can be omitted if not desired.
8. Do not over-thicken the sauce; the sauce is meant to be mixed with rice in Braised Chicken Rice. Leave more sauce for a better taste.
Cooking well requires skill, and each of my dishes has its own little trick. You can search for ‘hot dishes’ to directly view my recipes!
