Roast Chicken with Doubanjiang

Overview

The chicken is roasted with Sichuan's unique Pixian bean paste. It is very fragrant. Potatoes are added as a side dish. It is soft and slightly spicy. It has both meat and vegetables. The potatoes can also be used as a staple food, and there is no need to cook!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken
• doubanjiang
• garlic
• ginger
• onions
• potatoes

Ingredients

Steps

1. 1 Blanch the chicken in boiling water with cooking wine added, remove the blood, take it out and rinse it with super cold water. This will make the chicken firmer.

2. 2 Wash and cut the seasonings for roast chicken and set aside.

3. 3 Tear off the chicken skin with chicken oil and stir-fry the chicken oil separately. The chicken will be more fragrant when cooked with chicken oil!

4. 4 After the chicken fat is stir-fried, pour in a little vegetable oil and heat it up. Add in the chicken and stir-fry until the chicken changes color and the chicken skin shrinks. This way the meat will be more fragrant and the color will look better.

5. 5 Stir-fry the chicken until it changes color, use a spatula to push it aside to expose the hot oil, add the bean paste, stir-fry the bean paste until it becomes fragrant, then mix it with the chicken and stir-fry.

6. 6 Add ginger and garlic and stir-fry until the chicken turns bright red.

7. 7 Add boiling water, add green onions, bring to a boil over high heat and then simmer over low heat.

8. 8 After the chicken is cooked, add the potatoes cut by the hob, continue to simmer for 15 to 20 minutes, stir-fry evenly, and season with salt according to taste (the bean paste itself has a strong salty taste.)

9. 9 When it comes out of the pan, the chicken is delicious and the potatoes are soft and tender. It can be eaten with rice or on its own.