Chinese Braised Chicken And Potatoes Stew | Easy Tender Thigh and Wing Recipe

This recipe video will show you how to cook chinese braised chicken and potatoes stew using chicken thighs and wings along with potato and carrot. This is a delicious and simple meal that is popular in many asian households as the braised chicken potato stew is a convenient one pot chicken dinner that can also be made in large portions, making it perfect for busy families. It uses a classic chinese soy based braise to bring the chicken thigh and wing to point where it’s extremely tender. The equally soft and tender potatoes and carrots add a nice creaminess and texture to the dish also. Hope you try this recipe soon. 0:00 Intro 0:13 Fry chicken wings and thighs 0:32 Add aromats and chinese herbs 0:45 Add soy and other sauces 0:59 Add potatoes and carrots 1:10 Start slow braised after adding liquid 1:20 Add chinese cooking wine and spring onion 1:32 Ready to enjoy ------------------------------------------------------------- The full recipe is below ------------------------------------------------------------- 800g chicken pieces, cut into 2 inch pieces 400g potato, peeled and cut into 1 inch pieces 120g carrot, peeled and cut into 1 inch pieces 10g ginger, partially crushed 5 cloves garlic, partially crushed 5 dried chilli 2 bay leaves 1 star anise 2 stalk spring onion, cut white into 5cm pieces and slice green 1¾ tbs soy sauce ½ tbs oyster sauce 2 tsp dark soy sauce ½ tsp salt 30g rock sugar ½ tbs chinese cooking wine Hot water Vegetable oil Fry chicken pieces in vegetable oil on medium heat for 8-10 mins until lightly browned. Add ginger, garlic, dried chilli, bay leaves, star anise, and spring onion white and fry for 1-2 mins until fragrant. Add soy sauce, oyster sauce, dark soy sauce, and salt and stir until combined and chicken is well coated. Add potato, carrot, rock sugar, and enough hot water to cover all the ingredients. Stir briefly to ensure all ingredients are submerged and evenly spread out. Once water comes to a boil, reduce to low medium heat and cook covered for around 1 hour. Stir occasionally to ensure there is nothing stuck at the bottom of the wok. It will almost be ready when the sauce has reduced and the vegetables are cooked. The final step is to add chinese cooking wine and spring onion green and stir through briefly. Stir gently as the chicken and vegetables are very tender and delicate at this point. Serve immediately. ------------------------------------------------------------- Watch next ------------------------------------------------------------- Malaysian Chicken Curry -    • Malaysian Chicken Curry From Scratch | Usi...   Honey Chicken -    • Restaurant Quality Chinese Honey Chicken |...   Hainanese Chicken Rice Using Rice Cooker -    • Perfect Rice Cooker Hainanese Chicken Rice...   Hainanese Chicken Rice Chilli Sauce -    • Hainanese Chicken Rice Chilli Sauce Recipe...   Fish Sauce Fried Bee Hoon -    • Fish Sauce Fried Bee Hoon Recipe | Resepi ...   Curry Puff -    • THE BEST Chicken Curry Puff Recipe | Must ...   Chwee Kueh -    • Chwee Kueh Recipe | Steamed Rice Cakes Wit...   Char Kway Teow -    • Char Kway Teow Recipe | Resepi Kuey Teow G...   ------------------------------------------------------------- Follow us on social media ------------------------------------------------------------- Instagram:   / yummeth   Twitter:   / yummeth   ------------------------------------------------------------- #chickenstew #braisedchicken #onepotmeal