In the warm kitchen, a tantalizing aroma fills the air as the Potato and Mushroom Braised Chicken quietly simmers. The chicken exudes an enticing meaty fragrance, intertwining with the delicate flavors of the mushrooms, creating a comforting sensation reminiscent of childhood memories. Each tender piece of chicken is slowly simmered, absorbing the essence of the potatoes and mushrooms, resulting in a silky and soft texture. In the thick and rich broth, potato chunks and mushroom slices float, resembling a natural landscape painting. The warm and sweet taste of the potatoes, combined with the aromatic scent of the mushrooms, adds layers and depth to this dish, offering a delightful and flavorful experience. With every spoonful, the smooth broth spreads on the palate, bringing a sense of tranquility and satisfaction.
Ingredients for Potato and Mushroom Braised Chicken：
| Chicken drumstick | 200g |
| Shiitake mushroom | 50g |
| Potato | 100g |
| Salt | 5g |
| Rock sugar | 5g |
| Cooking wine | 3g |
| Oyster sauce | 2g |
| Soy sauce | 5g |
| Dark soy sauce | 2g |
| Green onion | 5g |
| Ginger | 3g |
| Garlic | 3g |
| Green pepper | 10g |
| Red pepper | 10g |
| Dried chilli | 5g |
Step:
1.First, heat a frying pan and add an appropriate amount of cooking oil. Once the oil is hot, add a small piece of rock sugar and stir-fry it slowly over low heat. As the sugar color changes, gradually melting and turning reddish-brown, prepare the chicken thighs by washing them and cutting them into small pieces. Place the chicken thigh pieces aside in a plate. When the rock sugar has completely melted and turned into a red-yellowish syrup, pour the prepared chicken thigh pieces into the pan and stir-fry them evenly with a spatula. Make sure to keep stirring the chicken pieces to ensure even heating. When the chicken surface turns golden and there is no trace of blood, indicating that the chicken is cooked through, proceed to the next step.
2.Add two tablespoons of cooking wine, one tablespoon of oyster sauce, two tablespoons of soy sauce, and one tablespoon of dark soy sauce to the pan. Slowly bring the mixture to a boil over medium heat. While simmering, keep stirring the seasonings in the pan until they are fully blended, forming a rich sauce. Then, add the sliced dried chili peppers, minced scallions, ginger, and garlic to the pan, continue stirring and evenly distribute them. Control the heat while stir-frying to release the flavors of the dried chili peppers and aromatics, avoiding burning or drying out the sauce. When the sauce thickens and turns a shiny red color, pour the previously stir-fried chicken thigh pieces into the pan and quickly stir-fry them until each piece is coated with the flavorful sauce, presenting a vibrant red color.
3.Add the diced potatoes and sliced mushrooms to the pan, stir-frying them gently over medium-low heat. Continuously flip and mix the potatoes and mushrooms to ensure even heating. When the surfaces of the potatoes turn slightly golden, add a bowl of water, ensuring the ingredients are just covered. Then, cover the pan with a lid and simmer over medium heat for 30 minutes. Pay attention to controlling the heat during simmering. The cooking process should maintain sufficient evaporation of the water while preventing the ingredients from becoming too soft.
4.When the potatoes and mushrooms are cooked to a certain extent, add the pre-cut green and red bell peppers to the pan and stir-fry them evenly with a spatula. The aroma of the bell peppers will gradually blend with the flavors of the potatoes and mushrooms. Add a tablespoon of salt for seasoning, continue stirring until all the ingredients have absorbed the salt’s flavor. Control the heat carefully during this process to avoid burning the ingredients while ensuring they are well seasoned. Once the bell peppers and seasonings are fully incorporated into the dish, turn off the heat and remove the pan from the stove. This recipe is easy to learn and uses common ingredients and seasonings, making it suitable for home cooking. Whether served as a main dish or a snack, this dish will satisfy your taste buds.
Tips:
1.After cutting the chicken into pieces, soak it in clean water several times to remove as much blood as possible.
2.The cooking time for the chicken and potatoes should be controlled well. The chicken needs to be simmered until tender and soft to enhance its delicious texture.
Standing in the sunny kitchen, watching the gradually abundant Potato and Mushroom Braised Chicken in the pot, it feels like witnessing the blossoming of life. The potatoes are sliced evenly, resembling the simple marks of the earth. The mushrooms, like black pearls, glisten with a white fleshy texture under the sunlight. The chicken, on the other hand, is the tender and juicy protagonist, bringing forth a rich meaty aroma. When these elements come together, a symphony of flavors begins to play. With the right heat, the potatoes and mushrooms slowly meld together, while the chicken’s succulent texture dances on the taste buds. The broth seeps into the intricate texture of the potatoes, making them even more tender and delicious. The fragrance of the mushrooms moistens the entire palate. Each bite is an artistic enjoyment, as if being embraced by nature itself. This Potato and Mushroom Braised Chicken not only allows people to savor the wonders of cuisine but also evokes reverence and gratitude for the earth.