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Spicy braised chicken and potatoes 香辣焖鸡
Spicy braised chicken and potatoes 香辣焖鸡

Before you jump to Spicy braised chicken and potatoes 香辣焖鸡 recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

Most of us think that comfort foods are terrible for us and that we should avoid them. At times, if the comfort food is candy or some other junk food, this holds true. Soemtimes, comfort foods can be utterly nutritious and good for us to consume. Several foods honestly do elevate your mood when you consume them. When you are feeling a little down and are needing an emotional boost, try a few of these.

It’s not difficult to overcome your bad mood when you eat grains. Quinoa, millet, teff and barley are all actually excellent for helping boost your happiness levels. They can help you feel full for longer too, helping you feel better. It’s easy to feel low when you are starving! The reason these grains elevate your mood is that they are easy for your stomach to digest. You digest them faster than other foods which can help increase your blood sugar levels, which, in turn, helps make you feel better, mood wise.

Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to spicy braised chicken and potatoes 香辣焖鸡 recipe. To make spicy braised chicken and potatoes 香辣焖鸡 you only need 9 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Spicy braised chicken and potatoes 香辣焖鸡:
  1. Get 1 organic chicken, separated
  2. You need 2 carrots
  3. Get 1 lb potatoes, diced with skins
  4. Prepare 1 cup soaked wood ear or any variety of mushroom
  5. You need 2 Tsp tamari sauce
  6. You need 2 Tsp Pixian broadbean fermented paste
  7. Provide 2 garlic cloves, smashed
  8. You need 1/4 cup olive oil
  9. Use 1 cup cooking wine
Steps to make Spicy braised chicken and potatoes 香辣焖鸡:
  1. Marinate disected chicken in tanari sauce for 10 minutes which cut up other vegetables.
  2. Dice potatoes, slice carrot, smash garlic cloves and slice up mushroom.
  3. 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.
  4. 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.
  5. 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.

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