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Braised Chicken with Mushrooms and Potatoes
This delicious dish brings together tender chicken pieces with savory shiitake mushrooms and soft potatoes in a rich braised sauce that is perfect for a comforting meal. The blend of sweet soy sauce oyster sauce and sugar creates a deeply flavorful broth while the Sichuan peppercorns add just the right level of warmth and spice. […]
- Prep
- 30m
- Cook
- 50m
- Total
- 1h 20m
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Chicken with Mushrooms and Potatoes
| Ingredient | Amount |
|---|---|
| chicken leg quarters (or wings, any chicken pieces work) | 4 as needed |
| shiitake mushrooms | 6–8 |
| potatoes | 2 as needed |
| bell peppers (green and colored) | 2 as needed |
| scallions, ginger, garlic, Sichuan peppercorns (dried chilies optional) | as needed |
| sauce (1 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp yellow bean paste or sweet bean paste) | ~20g per tbsp |
| marinade for chicken (2 tbsp light soy sauce, 2 tbsp cooking wine, ½ tbsp baijiu, ½ tbsp salt, 2 tbsp cornstarch) | ~20g per tbsp |
- chicken leg quarters (or wings, any chicken pieces work)4 as needed
- shiitake mushrooms6–8
- potatoes2 as needed
- bell peppers (green and colored)2 as needed
- scallions, ginger, garlic, Sichuan peppercorns (dried chilies optional)as needed
- sauce (1 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp yellow bean paste or sweet bean paste)~20g per tbsp
- marinade for chicken (2 tbsp light soy sauce, 2 tbsp cooking wine, ½ tbsp baijiu, ½ tbsp salt, 2 tbsp cornstarch)~20g per tbsp
Cooking StepsHow to cook Braised Chicken with Mushrooms and Potatoes step by step
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Step 1Cut vegetables into chunks. Prepare scallions, ginger, and garlic. Mix the sauce (see ingredient list).
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Step 2Marinate the chicken pieces with the marinade (see ingredient list) for at least 30 minutes — the longer, the more flavorful!
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Step 3Heat a small amount of oil in a wok. Add 5–6 pieces of rock sugar and cook until fully melted, bubbling, and caramelized to a deep amber color. Add the marinated chicken pieces.
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Step 4Stir-fry quickly, then add scallions, ginger, garlic, and Sichuan peppercorns. Toss until fragrant, then add the mushrooms and stir-fry briefly.
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Step 5Pour in the sauce and add enough water or broth to just cover the chicken. Transfer everything to a clay pot (or regular pot), bring to a boil over high heat, then reduce to low and simmer.
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Step 6After simmering for about 15 minutes, add the potatoes and continue simmering.
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Step 7After another 15 minutes, add the bell peppers, then turn up the heat to reduce the sauce until thickened.
-
Step 8Serve over steamed rice — absolutely delicious!
Braised Chicken with Mushrooms and Potatoes
This delicious dish brings together tender chicken pieces with savory shiitake mushrooms and soft potatoes in a rich braised sauce that is perfect for a comforting meal. The blend of sweet soy sauce oyster sauce and sugar creates a deeply flavorful broth while the Sichuan peppercorns add just the right level of warmth and spice. […]
Ingredients
- 4 as needed chicken leg quarters (or wings, any chicken pieces work)
- 6–8 shiitake mushrooms
- 2 as needed potatoes
- 2 as needed bell peppers (green and colored)
- as needed scallions, ginger, garlic, Sichuan peppercorns (dried chilies optional)
- ~20g per tbsp sauce (1 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp yellow bean paste or sweet bean paste)
- ~20g per tbsp marinade for chicken (2 tbsp light soy sauce, 2 tbsp cooking wine, ½ tbsp baijiu, ½ tbsp salt, 2 tbsp cornstarch)
Instructions
-
Cut vegetables into chunks. Prepare scallions, ginger, and garlic. Mix the sauce (see ingredient list).
-
Marinate the chicken pieces with the marinade (see ingredient list) for at least 30 minutes — the longer, the more flavorful!
-
Heat a small amount of oil in a wok. Add 5–6 pieces of rock sugar and cook until fully melted, bubbling, and caramelized to a deep amber color. Add the marinated chicken pieces.
-
Stir-fry quickly, then add scallions, ginger, garlic, and Sichuan peppercorns. Toss until fragrant, then add the mushrooms and stir-fry briefly.
-
Pour in the sauce and add enough water or broth to just cover the chicken. Transfer everything to a clay pot (or regular pot), bring to a boil over high heat, then reduce to low and simmer.
-
After simmering for about 15 minutes, add the potatoes and continue simmering.
-
After another 15 minutes, add the bell peppers, then turn up the heat to reduce the sauce until thickened.
-
Serve over steamed rice — absolutely delicious!
