Spicy Potato Roast Chicken

Overview

Potatoes and local chicken, seasoned with Sichuan-style Pixian bean paste, are stewed together warmly. They are spicy and fragrant, and the potatoes are soft and soak up the rich gravy. The local chicken is tender and tender, and you are extremely satisfied when you chew it. The originally simple potato stewed chicken immediately becomes full of life and has a new flavor. Served with a bowl of white rice, it’s a great warm-up meal for both north and south!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• lunch
• chicken
• cooking wine
• coriander
• dried red chili pepper
• edible oil
• onions
• pixian doubanjiang
• potatoes
• star anise
• sugar
• zanthoxylum bungeanum
• ginger slices
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean the chicken, chop it into walnut pieces, soak it in water for 3 or 4 hours in advance, change the water several times in the middle, take it out and drain it and set aside (you can squeeze the water out with kitchen paper and sterilized towels);

   

2. 2 Wash and peel the potatoes and cut them into hob pieces; slice the onions and ginger; cut the coriander into sections; mince the Pixian bean paste slightly; make a sauce with sugar, cooking wine, soy sauce, and salt; wash and drain the star anise, Sichuan peppercorns, and chili peppers; set aside;

   

3. 3 Heat the oil in the pot (I used 1 tsp of peanut oil and cut off the fat from the belly of the chicken to extract the chicken fat and remove the oil residue. The aroma will be more intense)

   

4. 4 Add the potatoes, turn to low heat and stir-fry slowly until the surface of the potatoes is golden and charred, take it out and set aside;

   

5. 5 Add a little cooking oil to the pot, add onions and ginger, then add star anise, Sichuan peppercorns and dried red chilies to bring out the aroma;

   

6. 6 Add the chicken pieces, turn to medium-high heat, stir-fry quickly to release the water vapor and oil from the chicken pieces, turn to low heat;

   

7. 7 Put the chicken pieces to one side, add Pixian bean paste in the oil, and stir-fry the bean paste sauce over low heat to produce red oil;

   

8. 8 Stir-fry evenly with the chicken pieces;

   

9. 9 Add the sauce, turn to high heat and stir-fry evenly;

   

10. 10 Add potato cubes and stir-fry evenly;

    

11. 11 Add an appropriate amount of boiling water to cover the ingredients; bring to a boil over high heat, then reduce the heat to low and cover the pot and simmer, stirring in between;

    

12. 12 Stew until the chicken pieces and potatoes are cooked. If there is still soup, reduce the juice over high heat. Sprinkle with coriander segments and serve.