Braised Chicken with Potatoes (Huang Men Ji)
土豆焖鸡/黄焖鸡 · shandong cuisine · Shandong
4.4 · 7 reviewsA classic Chinese home-style braise. The author notes the meat turns out tender and silky with a delicious sauce, and that seasoning amounts are a guideline only — adjust to taste based on your actual quantity of ingredients.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
fresh chicken (cut into pieces)新鲜鸡（切块）
as needed — Fresh chicken thighs or wings both work; cut into pieces
green garlic (cut into short sections)青蒜（切小段）
2.0 stalk — Cut into short sections
0.71 oz
1.2 oz
0.32 oz
0.74 oz
soybean paste (yellow soybean paste)黄豆酱
1.27 oz
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Soak the fresh chicken pieces in cold water to draw out the blood, then remove and drain well.
✅ Done when: The soaking water runs mostly clear and the chicken pieces are drained.
- 2
Step 2
Add the chicken pieces to the pan (fresh chicken does not need blanching).
✅ Done when: All the chicken pieces are in the pan in a single layer.
Over medium-low heat, slowly stir-fry the chicken to render out the fat.
✅ Done when: The chicken pieces have released their fat and the surfaces are no longer pink.
- 4
Step 4
Add the ginger, garlic, yellow rice wine, light soy sauce, oyster sauce, dark soy sauce, rock sugar, and soybean paste.
✅ Done when: All the aromatics and seasonings are added and evenly distributed in the pan.
- 5
Step 5
Add the soaked shiitake mushrooms.
✅ Done when: The mushrooms are incorporated into the chicken and sauce.
Stir-fry to coat everything with color.
✅ Done when: The chicken and mushrooms are evenly coated in a rich brown sauce.
- 7
Step 7
Pour in boiling water, enough to cover the chicken pieces.
✅ Done when: The liquid rises above the chicken pieces in the pan.
Add the potatoes, cover, and simmer until the flavors soak in.
✅ Done when: The potatoes are tender when pierced and the braising liquid is flavorful.
Taste to confirm the potatoes and chicken are cooked through and seasoned, then add the green and red peppers and a sprinkle of white pepper, and stir-fry briefly. There is no need to reduce the sauce.
✅ Done when: The chicken is cooked through, the potatoes are tender, and the pepper pieces are just heated through while the sauce stays saucy.
- 10
Step 10
Serve — the meat is tender and silky and the sauce is full of flavor.
✅ Done when: The dish is plated with tender chicken and a generous amount of sauce.