Also there is a fantastic tasty sauce left over after preparing this meal which can be kept in your fridge and used on your rice in meals on later days. The same cooking method can be used for duck , which is great in a different way, if you like duck. In our recipe Joanne leaves the gone in the leg which is the traditional Taiwanese way but you can fillet it first if you like. Keeping the bone in stops the meat becoming hard when cooked in the sauce though.
Are you sure you want to logout? Ok Cancel. Login Register Forgot password? Braised Chicken Wings.
How to Cook Really Easy Chinese Style Braised Chicken
I don't love calling foods simply "Chinese" or "Indian" or whatever. I've totally done this myself from time to time at least once or twice on this blog! I think this peeve comes in equal part from the editor in me. Precise language, people. It's like the Maine of China.
Prepare all raw ingredients as written in the supplies Marinate chicken with salt, white pepper and 1 tsp sesame oil for 5mins. For the gravy: mix all the wet ingredients into a bowl and set aside. Heat work with olive oil or sunflower oil and fry the potato wedges until golden brown. This is to avoid the powdery texture and ensuring they stay rather intact when served later. Add the marinated chicken and continue frying for another 5mins or until the chicken turns golden brown.
