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Huang Men Chicken Rice (Braised Chicken with Rice)
Chinese dish ready in 96 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 36m
- Cook
- 1h
- Total
- 1h 36m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Huang Men Chicken Rice (Braised Chicken with Rice)
| Ingredient | Amount |
|---|---|
| chicken legs | 2 as needed |
| dried shiitake mushrooms | 10 as needed |
| green pepper | 2 as needed |
| potato | 2 as needed |
| cooking wine | 2 tbsp |
| rock sugar | a small handful |
| oyster sauce | 3 tbsp |
| light soy sauce | 2 tbsp |
| dark soy sauce | 2 tbsp |
| chicken bouillon | 1.5 tbsp |
| bay leaf | 1 as needed |
| white pepper | 1 tbsp |
| sugar | 1 tbsp |
| five-spice powder | 0.5 tbsp |
| ginger powder | 1 tbsp |
| ginger | 3 slices |
| dried chili / chopped chili | to taste |
| garlic | 4 cloves |
- chicken legs2 as needed
- dried shiitake mushrooms10 as needed
- green pepper2 as needed
- potato2 as needed
- cooking wine2 tbsp
- rock sugara small handful
- oyster sauce3 tbsp
- light soy sauce2 tbsp
- dark soy sauce2 tbsp
- chicken bouillon1.5 tbsp
- bay leaf1 as needed
- white pepper1 tbsp
- sugar1 tbsp
- five-spice powder0.5 tbsp
- ginger powder1 tbsp
- ginger3 slices
- dried chili / chopped chilito taste
- garlic4 cloves
Cooking StepsHow to cook Huang Men Chicken Rice (Braised Chicken with Rice) step by step
-
Step 1Soak dried shiitake mushrooms in warm water. Wash them a few times first, as the soaking water will be used later.
-
Step 2Cut chicken legs into large pieces, rinse clean, and soak in cold water for 1 hour.
-
Step 3Add all marinade ingredients to the soaked chicken: light soy sauce, dark soy sauce, cooking wine, white pepper, ginger powder, oyster sauce, and five-spice powder. Marinate for 30 minutes.
-
Step 4The marinated chicken should be evenly colored.
-
Step 5All ingredients ready for a group photo!
-
Step 6Cut potatoes into irregular chunks and rinse to remove starch. Cut green peppers into pieces. Halve the dried mushrooms. If you like it spicy, prepare some chopped chili or dried chilies. Smash the garlic.
-
Step 7Heat oil in the wok.
-
Step 8Add potatoes and stir-fry briefly — this makes them more fragrant. Remove once lightly colored and set aside.
-
Step 9Add rock sugar to the remaining oil. Keep the heat low!
-
Step 10Caramelize the sugar but don’t let it go too far or it will be bitter. When large bubbles form, quickly add the chicken.
-
Step 11Stir-fry over high heat until evenly colored.
-
Step 12Add ginger, garlic, chili, and bay leaf. Stir-fry until fragrant.
-
Step 13Add cooking wine to deglaze and remove any gamey smell.
-
Step 14Add oyster sauce.
-
Step 15Add light soy sauce.
-
Step 16Add white pepper.
-
Step 17Add dark soy sauce for color.
-
Step 18Add sugar to taste.
-
Step 19Stir-fry evenly, then add the dried mushrooms.
-
Step 20Pour in the mushroom soaking water — it must cover the chicken. If not enough, add boiling water. Add enough liquid at once; more broth means more flavor.
-
Step 21Bring to a boil over high heat, skim the foam, then reduce to low heat and simmer for 40 minutes.
-
Step 22After 40 minutes, add the potatoes and cook for another 25 minutes.
-
Step 23Switched to an enameled cast iron pot for better reduction. You don’t have to, but enameled pots make braised dishes more fragrant.
-
Step 24Add chicken bouillon for extra umami.
-
Step 25Add green peppers and cook for 3 minutes only — any longer and they’ll lose their bright color.
-
Step 26Serve straight from the pot!
Huang Men Chicken Rice (Braised Chicken with Rice)
Chinese dish ready in 96 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 2 as needed chicken legs
- 10 as needed dried shiitake mushrooms
- 2 as needed green pepper
- 2 as needed potato
- 2 tbsp cooking wine
- a small handful rock sugar
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1.5 tbsp chicken bouillon
- 1 as needed bay leaf
- 1 tbsp white pepper
- 1 tbsp sugar
- 0.5 tbsp five-spice powder
- 1 tbsp ginger powder
- 3 slices ginger
- to taste dried chili / chopped chili
- 4 cloves garlic
Instructions
-
Soak dried shiitake mushrooms in warm water. Wash them a few times first, as the soaking water will be used later.
-
Cut chicken legs into large pieces, rinse clean, and soak in cold water for 1 hour.
-
Add all marinade ingredients to the soaked chicken: light soy sauce, dark soy sauce, cooking wine, white pepper, ginger powder, oyster sauce, and five-spice powder. Marinate for 30 minutes.
-
The marinated chicken should be evenly colored.
-
All ingredients ready for a group photo!
-
Cut potatoes into irregular chunks and rinse to remove starch. Cut green peppers into pieces. Halve the dried mushrooms. If you like it spicy, prepare some chopped chili or dried chilies. Smash the garlic.
-
Heat oil in the wok.
-
Add potatoes and stir-fry briefly — this makes them more fragrant. Remove once lightly colored and set aside.
-
Add rock sugar to the remaining oil. Keep the heat low!
-
Caramelize the sugar but don’t let it go too far or it will be bitter. When large bubbles form, quickly add the chicken.
-
Stir-fry over high heat until evenly colored.
-
Add ginger, garlic, chili, and bay leaf. Stir-fry until fragrant.
-
Add cooking wine to deglaze and remove any gamey smell.
-
Add oyster sauce.
-
Add light soy sauce.
-
Add white pepper.
-
Add dark soy sauce for color.
-
Add sugar to taste.
-
Stir-fry evenly, then add the dried mushrooms.
-
Pour in the mushroom soaking water — it must cover the chicken. If not enough, add boiling water. Add enough liquid at once; more broth means more flavor.
-
Bring to a boil over high heat, skim the foam, then reduce to low heat and simmer for 40 minutes.
-
After 40 minutes, add the potatoes and cook for another 25 minutes.
-
Switched to an enameled cast iron pot for better reduction. You don’t have to, but enameled pots make braised dishes more fragrant.
-
Add chicken bouillon for extra umami.
-
Add green peppers and cook for 3 minutes only — any longer and they’ll lose their bright color.
-
Serve straight from the pot!
Recipe Details
Common Questions
Can I make this ahead of time?
Yes, this dish actually improves after resting as flavors meld. Refrigerate for up to 3 days and reheat gently on the stovetop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
