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Braised Chicken with Potato & Chili Pepper

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Descriptions

Loong Kong Chicken’s tender and flavorful meat is great for stewing, frying and baking! The black fungus is full of Vitamin K which is beneficial for both heart and blood vessels. Tsaoko fruit has a shape similar to candied dates and is great for stewing meat and helps digestion. Diced ginger, dried scallion and garlic are all ingredients that add flavor and fragrance to the dish. Once sautéd and added into marinated Loong Kong Chicken, the delightful smell will definitely awaken your taste buds! The cooking process takes 10 minutes only, but the finished dish is lightly sour and lightly spicy.

Ingredients

  • Wingtat Loong Kong Chicken x1
  • Potatoes1 lb
  • Black Fungus1
  • Green Chili Pepper1
  • Dried Scallion4 small pieces
  • Tsaoko Fruit1
  • Star Anise1
  • Diced Ginger1 tbsp
  • Minced Garlic1 tbsp
Marinade:
  • Salt2 tsp
  • Ginger Wine1 tbsp
  • Sesame Oil1 tsp
Spices / Sauces:
  • Bean Sauce1 tbsp
  • Tomato Paste1 tbsp
  • Black Vinegar1/4 cup
  • Dark Soy Sauce1 tbsp
  • Slab Sugar1/2 slice
  • Water1/4 cup
recommended wingtat product

Directions

  • Rinse and wipe dry Loong Kong Chicken. Chop into pieces and marinade for 15 minutes.
  • Boil the potatoes with their skin. Rinse, peel and chop into pieces after cooling. Soak black fungus until tender, remove stalks and tear into large pieces. Cut green chili pepper into circles and remove the seeds. Peel the dried scallions and cut into slices.
  • Heat oil. Sauté dried scallion slices, diced ginger, and minced garlic, and add in marinated chicken until fully cooked. Add fungus, potatoes and seasonings. Add Tsaoko fruit and star anise. Simmer on medium heat for 10 minutes, then add in green chili pepper and further cook for awhile. Dish up.