{"id":23711,"date":"2020-02-11T08:51:34","date_gmt":"2020-02-11T00:51:34","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=23711"},"modified":"2020-05-27T17:00:08","modified_gmt":"2020-05-27T09:00:08","slug":"chicken-with-potatoes","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/chicken-with-potatoes\/","title":{"rendered":"Braised chicken with potatoes – Cantonese style"},"content":{"rendered":"\n

Braised chicken and potatoes \u85af\u4ed4\u7116\u9e21<\/strong> is a familiar home-cooked dish served in Cantonese households. My family used to cook it frequently because all the ingredients are readily available, quick and easy, and is a one-pot balanced meal.\u00a0<\/p>\n\n\n\n

Most of the Chinese restaurants do not serve this dish because it is considered ‘home-cooked.’ However, if you want to experience the taste of a typical meal in a Cantonese family, this is the recipe that you should try.\u00a0<\/p>\n\n\n\n

I have also published articles on how to prepare other home-cooked Cantonese meals on this blog. Cream corn soup<\/strong><\/a> and Chinese steamed eggs <\/a><\/strong>are my favorites. Both are meals my regular meals during my childhood. It is easy to make and worth to give them a try.<\/p>\n\n\n\n

Here’s the detailed step-by-step instruction on how to cook the Cantonese style braised chicken and potatoes. <\/p>\n\n\n\n

\"Braised<\/figure><\/div>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

1. Get ready all the ingredients <\/h2>\n\n\n\n

Chicken<\/strong><\/h3>\n\n\n\n

My mother used bone-in chicken chunks<\/strong> for cooking since she knew that more flavor would be extracted from the bone while braising. Nevertheless, not everyone likes to find bones in the final dish. So it is a trade-off between taste and preference. I am using chicken breast meat<\/strong> in this recipe for its simplicity.\u00a0<\/p>\n\n\n\n

I usually marinate <\/strong>the chicken with some salt and light soy sauce. It will be tastier, even marinating for only half an hour.\u00a0<\/p>\n\n\n\n

Potatoes<\/strong><\/h3>\n\n\n\n

Chinese usually do not like to eat potato skin. Therefore, I always peel off the skin<\/strong> before cutting the potatoes into bite-size wedges. If you do not cook the potatoes immediately, put them in water to prevent from changing color.\u00a0<\/p>\n\n\n\n

From here, you can either use them directly or pan-fry until slightly brown<\/strong> before braising with the chicken. Browning will surely enhance the flavor.<\/p>\n\n\n\n

Onion and garlic <\/strong><\/h3>\n\n\n\n

Cut the onion into thin slices and loosen the rings. Saute the onion rings with some oil until soft and translucent<\/strong>. You can also saute the onions much longer until caramelized <\/strong>if you prefer a stronger flavor.\u00a0<\/p>\n\n\n\n

There is no fixed formula since the home-cooked meal is very flexible. Each family has a secret recipe, and my mother did not use garlic<\/strong>. Despite this, my wife likes garlic very much and always saute some to braise with the chicken. I will use some garlic in this recipe, but you can omit it.\u00a0<\/p>\n\n\n\n

Tomato <\/strong><\/h3>\n\n\n\n

Some recipes do not include tomatoes, but I like to slice some and add to the chicken while braising, as it complements the taste of chicken and potatoes.<\/p>\n\n\n\n

The seasonings<\/strong><\/h3>\n\n\n\n

You only need light soy sauce, salt, sugar, and pepper. These are the basics ingredients in the kitchen pantry. Nothing is fancy, but it will turn out incredibly tasty.<\/p>\n\n\n\n

2. Braise the chicken and potatoes <\/h2>\n\n\n\n

Here is the detailed on how to prepare the Cantonese style braised chicken and potatoes. <\/p>\n\n\n\n

Preparation<\/strong><\/h3>\n\n\n\n