✅ Step 1: Ingredient List
Here are the main ingredients needed to make Braised Young Chicken with Potatoes.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Young Chicken (Spring Chicken) | 500g | 🐔 Chicken thighs are recommended for more tender meat; cut into pieces |
| Potatoes | 2 (approx. 300g) | 🥔 Medium size, peeled and cut into rolling cuts | |
| Accessories | Ginger | 3 slices | Sliced, for stir-frying to remove gaminess |
| Garlic | 3 cloves | Sliced or smashed, for stir-frying | |
| Dried Chili Peppers | 3 (optional) | 🌶️ Enhances aroma; add more if you like heat or omit | |
| Seasoning/Marinade | – | – | (See precise amounts in Step 3 Seasoning Ratio) |
👨🍳 Step 2: Instructions
The key to making Braised Young Chicken with Potatoes lies in marinating the chicken, stir-frying, and heat control.
- 🐔 Prepare & Marinate the Chicken:
- •Wash the young chicken pieces and drain thoroughly.
- •Add cooking wine (approx. 15g) and a small amount of salt (approx. 2g). Mix well and marinate for 15-20 minutes.
- 🥔 Prepare the Ingredients:
- •Peel the potatoes and cut them into evenly sized rolling cuts (approx. 3 cm). Soak in water to prevent oxidation.
- •Slice the ginger, smash the garlic, and cut the dried chili peppers into segments (if using).
- 🔥 Stir-fry Ingredients:
- •Heat some oil in a wok/pot. Optionally, pan-fry the potato pieces first until their surface is slightly yellow and dry. This makes the potatoes more fragrant and less likely to fall apart during braising. Remove and set aside.
- •Using the base oil in the wok (or add a little more oil), add the ginger slices, garlic cloves, and dried chili segments. Stir-fry until fragrant.
- •Add the marinated chicken pieces. Stir-fry over high heat until the chicken changes color, the surface turns slightly yellow, and the skin tightens.
- 🍶 Seasoning & Braising:
- •Add light soy sauce (approx. 30g) and dark soy sauce (approx. 15g). Stir-fry evenly to coat and color the chicken.
- •Add sugar (approx. 5g) to balance the flavors.
- •Return the previously pan-fried potato pieces to the wok. Stir-fry evenly with the chicken.
- •Pour in hot water—just enough to barely submerge the ingredients in the wok. Cover with a lid, bring to a boil over high heat first, then reduce to medium-low heat and simmer for 20-30 minutes, until the chicken is fully cooked and the potatoes are tender and flavorful. Check occasionally to prevent sticking.
- 🍲 Reducing Sauce & Serving:
- •Once the chicken and potatoes reach the desired tenderness, add salt to taste (approx. 2g) for final seasoning.
- •Remove the lid, turn up to high heat to reduce the sauce, making it thick and glossy, evenly coating the ingredients.
- •Once the sauce has thickened, turn off the heat, plate, and garnish with chopped scallions if desired.
📊 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Braised Young Chicken with Potatoes.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Light Soy Sauce | 30g | Provides savory umami and soy aroma |
| Dark Soy Sauce | 15g | Primarily for coloring |
| Cooking Wine | 15g | 🍶 Removes gaminess and adds aroma |
| Sugar | 5g | Enhances freshness, balances flavors |
| Salt | 2g (or to taste) | Adjust last for saltiness; supplements salty taste |
| Cooking Oil | approx. 20g | For stir-frying ingredients |
💡 Chef’s Tips (TIPS)
- Choosing Chicken: Young chicken or chicken thighs are more tender and suitable for braising.
- Potato Prep: Soaking cut potatoes in water removes excess starch, preventing them from sticking to the pot during cooking and keeping them intact. Lightly pan-frying them first adds fragrance.
- Marinating: Briefly marinating the chicken with cooking wine and salt helps remove gaminess and provides a base flavor.
- Use Hot Water: Adding hot water during braising helps keep the chicken tender and prevents it from tightening up.
- Simmer Gently: Use medium-low heat to simmer slowly, allowing the potatoes and chicken to become thoroughly tender and absorb the flavors fully. Stir occasionally to prevent sticking at the bottom.
- Adjust to Taste: The amount of chili peppers and salt can be adjusted according to personal preference.
