Braised Chicken with Potatoes (土豆烧鸡)

Instructions

1. 1Rinse the chicken pieces and pat very dry. If there is time, leave them uncovered in the fridge 20 minutes — dry skin browns much better.

   擦干鸡块

   🔍 Look for 可选：晾 20 分钟 · 20 minutes optional air-dry

   Visual: 表面无水分；鸡皮紧绷、略带黏感No moisture on the surface; the skin looks taut and slightly tacky

   You know it's right when: 厨房纸按压后仍然干爽洁净Paper towel comes away clean and dry after pressing

2. 2Heat oil in a heavy pot over medium-high. Sear the chicken skin-side down without moving it for 4 minutes, then turn and brown the other sides, about 3 minutes total.

   煎香鸡块

   🔍 Look for Medium-high 7 分钟 · 7 minutes

   Visual: 鸡皮变成均匀的金黄并开始变脆；逼出的油清澈Skin turns even golden brown and starts to crisp; rendered fat pools clear

   You know it's right when: 鸡块能轻松脱离锅底——如果粘住说明还没到时候The pieces release from the pot bottom easily — if they stick, they are not ready

   Do not crowd the pot or the chicken steams instead of browning. Sear in two batches.

3. 3Lower the heat to medium. Add ginger, garlic, scallion, star anise and chilies. Stir 30 seconds until fragrant.

   下香料爆香

   🔍 Look for Medium heat 30 秒 · 30 seconds

   Visual: 油色泛出淡淡金黄；香料变软但没有焦黑Oil takes on a light golden tint; aromatics soften without browning

   You know it's right when: 八角和姜的香气清晰窜出，还没有冒烟A clear anise and ginger aroma rises before any smoke

4. 4Pour the Shaoxing wine down the side of the pot and let it bubble 20 seconds. Add both soy sauces and the sugar; stir to coat every piece.

   烹酒调味

   🔍 Look for Medium heat 约 40 秒 · about 40 seconds

   Visual: 鸡块裹上红亮酱色；锅底液体颜色深但不稠Chicken takes on a glossy reddish-brown coat; liquid at the bottom is dark but not thick

   You know it's right when: 刺鼻的酒味挥发后留下甜香The harsh alcohol smell cooks off and leaves sweetness behind

5. 5Add 400 ml hot water — it should come about two-thirds up the chicken. Bring to a boil, then cover and simmer over low heat 15 minutes.

   加热水慢炖

   🔍 Look for Low heat 15 分钟 · 15 minutes

   Visual: 汤汁转为琥珀色、略带乳白；锅边缓慢冒细泡Broth turns amber and faintly opaque; tiny bubbles break slowly at the rim

   You know it's right when: 筷子能轻松扎透最厚的鸡腿肉A chopstick pierces the thickest thigh piece with little resistance

   Hot water, never cold: cold water seizes the meat and stops the collagen breaking down.

6. 6Add the potato chunks, pushing them into the broth. Cover and simmer another 12–15 minutes, until they are tender but still hold their corners.

   下土豆同炖

   🔍 Look for Low heat 12–15 分钟 · 12–15 minutes

   Visual: 土豆边缘略软但没有散开；汤汁因土豆淀粉变得浓稠Potato edges soften slightly but don't crumble; broth thickens with their starch

   You know it's right when: 筷子扎进土豆块，只在中心遇到轻微阻力A chopstick slides into a cube and meets only slight resistance at the center

7. 7Uncover, raise the heat to medium-high, and reduce 4–5 minutes until the sauce is glossy and coats the chicken. Taste and adjust salt. Finish with scallion greens and serve in a deep bowl over rice.

   大火收汁

   🔍 Look for Medium-high 4–5 分钟 · 4–5 minutes

   Visual: 酱汁收掉约三分之一，转为深褐发亮；能挂住食材而不是流散Sauce reduces by about a third and turns dark glossy; it clings instead of running

   You know it's right when: 锅铲划过锅底的痕迹能停留一秒The spatula leaves a visible trail on the pot bottom for a second