- rock candies coated on chicken chunks’ skin or add in sauce later would help bring out spices’ flavors and spiciness<\/li>
- dry spices \/ herb like star anise, Szechuan peppercorns, bay leaves are optional if you like the extra tickling spice~ <\/li>
- do not overcook potatoes till they are mushy<\/li><\/ul>\n\n\n\n
\n\n\n\nRECIPE<\/strong><\/p>\n\n\n\n
- chicken chunks (I used chicken thigh chunks)<\/li>
- 2 potatoes <\/li>
- 2-3 rock candies<\/li>
- 1-2 star anise<\/li>
- a bunch of Szechuan peppercorns<\/li>
- 2-3 bay leaves <\/li>
- 2-3 garlic cloves<\/li>
- 4-5 ginger slices<\/li>
- 2tbsp cooking wine<\/li>
- 2tbsp soy sauce<\/li>
- 1tbsp dark soy sauce<\/li>
- 1-2tbsp oyster sauce <\/li>
- peppers \/ jalapenos (type and # of choice \ud83d\ude09 )<\/li><\/ul>\n\n\n\n
STEP 0:<\/strong> marinate chicken in salt, soy sauce, cooking wine, oil and some corn starch<\/p>\n\n\n\n
STEP 1: <\/strong>cut 2 potatoes into chunks, slice 2-3 garlic cloves into slices, a few ginger slices<\/p>\n\n\n\n
![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_012713012-scaled.jpg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\nSTEP 2: <\/strong>over medium-high heat, add oil to pan, stir and melt rock candies then stir fry chicken chunks skin is caramelized and turns golden<\/p>\n\n\n\n
- some also first cook chicken in boiling water for 1-2mins to get rid of the smell and blood before stir frying<\/li>
- the hint of sweetness is optional, but balances and brings out the spices’ fragrance later<\/li><\/ul>\n\n\n\n
![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_013707888-scaled.jpg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\nSTEP 3: <\/strong>add in dry spices: garlic and ginger slices, star anise, Szechuan peppercorns, bay leaves; stir fry till fragrance comes out<\/p>\n\n\n\n
![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_014012484-scaled.jpg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\nSTEP 4: <\/strong>add in liquid sauces: 2tbsp soy sauce, 2tbsp cooking wine, 1tbsp dark soy sauce, 1-2tbsp oyster sauce + 1-2tsp salt, stir fry till chicken chunks are well-covered<\/p>\n\n\n\n
![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_014227526-scaled.jpg\")
<\/figure><\/li>![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_014307839-scaled.jpg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\nSTEP 5: <\/strong>add in potato chunks, then add 1-1.5 cups water, half covering the potatoes<\/p>\n\n\n\n
STEP 6: <\/strong>braise over high heat till water boils down, sauce gets denser. <\/p>\n\n\n\n
- I like softer potatoes, I put potatoes at the bottom and chicken chunks on top, cook longer if needed. Watch out when they turn mushy. <\/li><\/ul>\n\n\n\n
![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_014644960-scaled.jpg\")
before<\/figcaption><\/figure><\/li> ![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_015632821-scaled.jpg\")
after<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n STEP 7: <\/strong>add in jalapenos and peppers slices, stir fry for 30sec – 1min<\/p>\n\n\n\n
![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_015837107-scaled.jpg\")
<\/figure><\/li>![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_020131237-scaled.jpg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\nR<\/span>EADY TO SERVE!<\/strong> <\/p>\n\n\n\n
![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_021104672-scaled.jpg\")
<\/figure><\/li>![\"\"](\"http:\/\/emmacado.com\/wp\/wp-content\/uploads\/2022\/07\/PXL_20220707_021150106-scaled.jpg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Different areas might cook the combination of potatoes and chicken in different ways. In Korea, this could be spicy chicken stew. In China, people from Xinjiang cook them as Big Pan Chicken (\u5927\u76e4\u9dc4), southern Chinese \/ Cantonese cook them with scallion, ginger, garlic, areas that can take spice would add jalapenos like this recipe. As I try to decrease red meat intake and cook as many chicken and fish as possible, I am also trying new recipes for chicken. As a chicken and potato lover, I am sharing this recipe as a new addition to my “menu”! <\/p>\n","protected":false},"author":1,"featured_media":3162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[50,53,11,1],"tags":[],"_links":{"self":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts\/3174"}],"collection":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/comments?post=3174"}],"version-history":[{"count":3,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts\/3174\/revisions"}],"predecessor-version":[{"id":3180,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/posts\/3174\/revisions\/3180"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/media\/3162"}],"wp:attachment":[{"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/media?parent=3174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/categories?post=3174"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/emmacado.com\/wp\/wp-json\/wp\/v2\/tags?post=3174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}