Braised Chicken with Rice (黄焖鸡米饭)

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  COOK TIME

  Prep 30m • Cook 60m

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1. Chicken thighs

   3 medium (~600 g), cut into bite-sized pieces

2. Potatoes

   2 medium (~300 g), peeled and diced

3. Fresh shiitake or button mushrooms

   5 medium (~150 g), sliced

4. Bell peppers

   3 medium (~200 g), sliced

5. Garlic

   3 cloves, minced

6. Ginger

   1 inch piece (~2.5 cm), minced

7. Green onions

   2 stalks, chopped

8. Cooking oil

   2 tbsp

9. Rock sugar

   15 g (about 1 tbsp)

10. Water starch

    2 tbsp (optional, for tenderizing)

11. Light soy sauce

    1 tbsp

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12. Dark soy sauce

    1 tbsp

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13. Oyster sauce

    1¼ tbsp (or 20 ml ≈ 1 tbsp + ½ tsp)

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14. Sugar

    1 tbsp

15. Shaoxing Cooking Wine

    1 tbsp

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16. Sweet bean paste

    1 tbsp

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1. Step 1: Wash and prep the chicken

   Rinse chicken pieces under cold water twice, then soak in fresh cold water for 10 minutes to draw out blood. Drain well before using.

   

2. Step 2: Marinate while you chop

   Toss chicken with 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1¾ tsp salt (≈10 g), and optionally 2 tbsp water starch. Let sit at least 30 minutes. Meanwhile, chop potatoes, bell peppers, mushrooms, ginger, garlic, and green onions.

   

3. Step 3: Mix your sauce ahead of time

   In a small bowl, combine 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1¼ tbsp oyster sauce, 1 tbsp sugar, 1 tbsp Shaoxing wine, and 1 tbsp sweet bean paste. Add 2–3 tbsp water and stir until smooth.

   

4. Step 4: Make the caramel base

   Heat 2 tbsp oil in a heavy pot or wok over medium heat. Add 1 tbsp rock sugar and stir constantly until melted and deep amber in color—don’t let it burn.

   

5. Step 5: Sear the chicken

   Immediately add the marinated chicken and stir-fry over high heat until browned. Then add ginger, garlic, green onions, and (optional) ½ tsp Sichuan pepper + 1–2 dried chilies for extra depth.

   

6. Step 6: Add potatoes and mushrooms

   After 30 minutes, add potatoes and mushrooms. Cover again and cook another 15 minutes, or until potatoes are fork-tender. (Oops—forgot to snap a photo here! Sorry about that.)

7. Step 7: Finish with bell peppers

   Stir in bell peppers and cook uncovered for 4–5 minutes—just until they soften slightly but still hold their shape and color. Taste before adding extra salt; the sauce is already seasoned.

   

8. Step 8: Serve hot over rice

   Ladle the stew over steamed white rice. Keep some sauce—it’s meant to be spooned over the rice.

   

1. Fresh mushrooms work fine, but if you use dried shiitake, soak them first and use that soaking water—it adds deep umami.

2. Don’t skip rinsing the chicken—frozen thighs often have a strong odor if not cleaned well.

3. Bell peppers should stay slightly crisp—add them at the very end.

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