Braised Chicken with Chu Hou Paste 柱侯酱焖鸡／鸡翅

An easy recipe for braised chicken with carrots and potatoes in flavourful Chu Hou sauce. Ultimate comfort home-cooked food loved by the family.

Braised Chicken in Chu Hou Sauce  

You may check out some of my other recipes using Chu Hou sauce if you have one at home and don't know what to do with it. ;)

Click the below link for recipes and ideas:


Braised Oxtail & Carrot with Chu Hou Paste

Stir Fry Assorted Mushrooms with Chu Hou Paste


柱侯酱焖鸡是一道营养丰富、口感鲜美的家常菜。柱候酱是一种非常百搭的调味料，有广东甜面酱之称，常用来烹制鸡／鸭／牛肉类菜肴，其中柱候酱焖鸡就是常见的菜式。

Ingredients:

12 Chicken Mid-Wings (or about 500g of chicken drumsticks, cut into chunks) 
鸡翅12只，或500克鸡腿（切块）




Seasoning A: 腌料

1 tsp Sesame Oil 麻油 1茶匙

1/2 tsp Corn Flour 玉米粉 半茶匙

2 tsp Ginger Juice 姜汁 2茶匙

1 tsp Sugar 糖 1 茶匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1茶匙

1/8 tsp Salt 盐 1/8 茶匙

2 tsp Soy Sauce 酱油 2 茶匙

Dash of White Pepper 白胡椒粉，少许



(B)

1 Large Potato (peeled, cut into cubes) 马铃薯 1 粒，切块

1 Medium Size Carrot (peeled, sliced) 胡萝卜 1条，切片

1 Red Onion (cut into chunks) 红葱 1粒，切块

3 tsp Minced Garlic/ 3 cloves of Garlic (if sliced) 蒜蓉 3 茶匙 或 蒜头3粒切片

1 1/2 tbsp Chu Hou Paste  柱侯酱 1 1/2 汤匙
(I use Lee Kum Kee Chu Hou Paste 我用李锦记柱侯酱)

Some Water 水，适量

Soy Sauce (optional, add to taste) 少许酱油调味

White Pepper (add to taste) 少许白胡椒粉调味



Spring Onion 青葱

Braised Chicken Wings in Chu Hou Sauce

Photo taken in December 2015

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:


1. In a bowl, mix seasoning (A) to chicken. Cover with cling wrap, marinate overnight in the fridge.

把腌料A加入鸡翅，拌均匀，盖好。放进冰箱腌隔夜。

2. Heat oil in a skillet, add in potato and carrot. Stir fry until it's slightly brown, dish out. 

热油，把马铃薯和胡萝卜煎香。捞起备用。

3. Top up some oil, add in onion and garlic. Stir fry until fragrant, add in Chu Hou paste and chicken. Stir fry for a minute, add some water (just enough to cover the chicken, see the picture above). Bring to boil, cover and simmer until the potatoes are softened and the sauce is thicken. Add some soy sauce and white pepper to taste. 
添加一些油，把红葱和蒜爆香。加入柱侯酱和鸡翅，炒香。加少许水，盖上，焖至马铃薯软。收汁，加入酱油和白胡椒粉调味。

4. Garnish with spring onion and serve warm with steamed rice. 
加入青葱，即可！若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!