Braised Chicken & Potatoes

炒鸡chǎo jī


3 lb whole chicken

2 large Russet potatoes

4 garlic cloves

1 tbsp minced ginger

3 green onions

2 tbsp dark soy sauce

1/2 tsp Sichuan peppercorn

4 whole star anise

1 1/4 tsp salt

1 tbsp olive oil

1 cup water

Prep Ingredients

  1. Wash and peel potatoes. Cut potato into 1-inch pieces.

  2. Soak potato chunks in cold water.

  3. Wash chicken under cold water.

  4. Cut off the legs and wings off the chicken (or buy a pack of whole cut-up chicken)

  5. Cut the rest of the chicken into ~2-inch pieces. You can start by slicing off pieces of the breast meat and cutting up each slice. You'll want about 3 lbs of chicken pieces.

  6. Chop up green onion.

  7. Mince ginger and garlic.

Marinate Chicken

  1. In a bowl, mix chicken pieces, 1 tsp salt, 1 tbsp dark soy sauce, and ginger.

  2. Mix with chopsticks in one direction until well-mixed.

  3. Let stand for 10 minutes.

Saute and Braise Dish

  1. Heat pan over high.

  2. Add olive oil, Sichuan peppercorn, star anise, and chicken to the pan.

  3. Stir and mix for 2 minutes.

  4. Add green onion and garlic, and mix for another 1 minute.

  5. Add 1 cup water and stir again.

  6. Once the water is fully boiling, lower heat to medium, and cover pan.

  7. Let braise for 10 minutes.

  8. Add potatoes, 1/4 tsp salt, 1/2 tbsp dark soy sauce, and stir.

  9. Cover and let braise for another 10 minutes.

  10. Add another 1/2 tbsp dark soy sauce and stir.

  11. Leave the lid off and wait until there's only a thin layer of thickened sauce left in the pan (should take another 10-15 minutes).

  12. Serve!