Get fed in China: Braised chicken with brown sauce

Get fed in China on Tuesday

Chinese cuisine: Shandong cuisine

Taste: Thick and tender

Features: Braised chicken with brown sauce is a popular dish nowadays in China due to its tender and aromatic flavor. This recipe provides a simple procedure with a rice cooker. It can bring a sense of happiness when mixing the thick brown sauce with steamed rice!

Ingredients

500g/18 ounces chicken drumsticks

100g/3.6 ounces dried shiitake mushroom

1 potato

50g/1.8 ounces bell peppers

1 teaspoon of cooking wine

2 teaspoon of light soy sauce

1 teaspoon of dark soy sauce

5g/0.2 ounces rock sugar

A handful of star anise and Chinese prickly ash

Some ginger slice, green onion and parsley

(Photo courtesy of XiaChufang)

Directions

Step 1

Soak dried shiitake mushrooms in cold water and cut them in half (set aside the cold water for the next step). Wash the potato and bell peppers and cut them into pieces.Wash chicken legs and cut them into small pieces. Blanch them in a cold water pot (if you don't have a gas stove, you can also blanch chicken legs in a kettle). Skim off bubbles on the surface.

(Photo courtesy of XiaChufang)

Step 2

Put chicken drumsticks and soaked mushrooms in the electric rice cooker. Pour the mushroom water over the chicken drumsticks. Add star anise, Chinese prickly ash, ginger slices and green onion. Then pour in one teaspoon of cooking wine, two teaspoons of light soy sauce, one teaspoon of dark soy sauce and a little rock sugar.

(Photo courtesy of XiaChufang)

Step 3

Cook for about 40 minutes, then add the potato and bell pepper pieces. Continue to cook for 10 minutes.

(Photo courtesy of XiaChufang)

Step 4

Remove the lid and sprinkle with parsley.

(Photo courtesy of XiaChufang)

The dish is ready to serve!

(Editor: Zhou Peiying)