Hello guys this is Wang Gang
In today's video I'm gonna share with you a homely dish
"Huang Men Ji" (lit. chicken braised with brown sauce)
First, prepare a free range chicken
Cut off the rump and toes
You can use "San Huang Ji" as an alternative. (lit: Triple-Yellow Chicken)
Cut off the wings and thighs. Chop the chicken into lumps of roughly the same size
Next, let's get the side ingredients
Cut one potato into lumps
Lumps can be larger in case it is braised too smashed
Get one large red pepper, remove its seeeds, and cut into small pieces
Cut a few shiitake mushrooms
A small lump of ginger, chop into small pieces
Knot some scallions
Now let's start cooking
First, heat up the wok
When the wok is heated, pour in "Xiao Kuan You" (lit. "lesser broad oil")
When the oil reaches about 120°C, put in the potato lumps and fry for about 3 minutes until thoroughly cooked
Keep the fire low otherwise they may be overcooked
Then take out the potato for later uses
Heat the oil to about 210 °C on high heat
When the oil reaches the temperature, put in the chicken lumps and fry for 20 seconds
So that the chicken skin can be tightened, with the umami kept inside
Take out the chicken after 20 seconds
Put in some base oil and heat it up
Add in some white rock sugar
Turn the fire low, stir-fry the sugar until caramelized
Put in the fried chicken lumps, stir-fry until coloured
Add some chopped ginger and stir-fry until aromatic
After the chicken is coloured, splash 3g of light soy sauce along the brim
Add in 3g oyster sauce
2g of dark soy sauce
stir-fry on low heat, and then pour in some water
let the water submerge chicken lumps
Boil the water on high heat
After boiling, cap the wok with its lid and braise for 30 minutes on low heat
Braising on low heat to allow flavour penetration is the most crucial step of cooking this dish
After 20 minutes, put in the scallion knot and other side ingredients (mushrooms, potato)
Stir-fry a few times and continue braising
Start seasoning when there are 3 minutes left
Put in half a spoon of salt
little white pepper powder
And keep braising until the flavour penetrates
After 3 minutes, open the lid and put in the pepper slices
Add some "Ming You" (lit. bright oil, scallion oil), and it is ready to serve
This extremely delicious "Huang Men Ji" is now finished
Here are some tips
Tip 1. You can use any kinds of chicken, which is not limited
Tip 2. If cooking at home, you can skip frying and put in potatoes directly
Tip 3. The dish should be of a bright golden yellow colour, permeated with abundant taste through braising on low heat
That's all for the tips