Braised Chicken (Huang Men Ji)
Braised chicken is a very rice-friendly dish. The ingredients are ordinary and it is very easy to cook—learn it once and you can do it.
Ingredients and Tools
- Chicken thighs
- Shiitake mushrooms (dried shiitake are best)
- Green peppers
- Ginger slices
- Dried chilies
- Salt
- Cooking wine
- White pepper powder
- White sugar
- Soy sauce
- MSG
- Potato (optional)
Measurements
- Chicken thighs = two
- Shiitake mushrooms (dried shiitake are best) = 5 pieces
- Green peppers = two
- Ginger slices = two slices
- Dried chilies = 5, 6
- Salt = 10g
- Cooking wine = 10ml
- White pepper powder = 5g
- White sugar = 5g
- Soy sauce = 5ml
- Potato = one (optional, can make the gravy thicker)
Steps
- Wash the chicken thighs and chop into 4cm pieces
- Slice the ginger; cut the dried chilies into small rings
- Slice the mushrooms; cut the green peppers into slender, horseshoe shapes. If using dried shiitake, wash off the dust, soak overnight, and reserve the soaking water
- If using potato, cut into rolling chunks similar in size to the chicken for the stir-frying stage
- Caramelize the sugar: pour base oil into the pan, add white sugar while the oil is cold (this is somewhat difficult; beginners can skip to stir-frying the chicken and use dark soy sauce instead)
- Heat slowly over low heat. As the oil temperature rises, the sugar will melt and turn a deeper brown (stir constantly to prevent sticking and burning)
- Quickly add the chicken pieces, turn to high heat, and stir-fry rapidly! Add the cooking wine and stir-fry for a moment
- Add the ginger slices and dried chilies
- Add soy sauce and stir-fry evenly
- Pour in the mushroom soaking water or clear water, just enough to cover the chicken
- Add the sliced mushrooms, white pepper powder, salt, and potato
- Stir-fry evenly, then cover and braise over medium-low heat for 15——20 minutes; if possible, transfer to a clay pot
- When the chicken is tender and the gravy is thick (do not reduce it too dry), add the green peppers at the end
- Add MSG, toss evenly, then turn off the heat! The green peppers should just lose their raw edge; do not cook too long