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# 黄焖鸡 Braised Chicken in Brown Sauce

!\[黄焖鸡]\(./黄焖鸡 Braised Chicken in Brown Sauce Recipe.assets/20250911\_C7334-2160p30-rec2100-hlg\_rec709.MP4\_snapshot\_00.03.716.jpg)

## English Version

**Braised Chicken in Brown Sauce Recipe**

### Ingredients

* 1.2 kg chicken (cut into 2 cm pieces)
* 10 g salt
* Soy sauce
* Monosodium glutamate (MSG)
* Starch (optional, or ready-made Huangmen chicken sauce)
* Garlic cloves
* Cooking oil
* Ground pepper
* Chili peppers (optional, mild or hot)
* Potato chunks (optional)

### Instructions

1. **Prepare the Chicken:** Cut the chicken into small pieces about 2 cm each.
2. **Pan-Fry the Chicken:** Heat oil in a pan, add garlic, then put in the chicken pieces. Pan-fry until the outside no longer shows blood color.
3. **Seasoning:** Add soy sauce, MSG, salt (10 g for 1.2 kg chicken), and a little starch (or Huangmen chicken sauce if available). Stir well.
4. **Simmer:** Add water as needed, cover, and simmer until the chicken is fully cooked and tender.
5. **Optional Additions:** You can add chili peppers (mild or hot) for flavor, or potato chunks for extra texture.
6. **Serving:** Once the sauce thickens and the aroma develops, the dish is ready to be served.

### Note

* Chicken is the key ingredient — the better the chicken, the better the flavor.
* Garlic, soy sauce, and braising give the dish its signature taste.

***

## 中文版本

**黄焖鸡食谱**

### 材料

* 鸡肉1.2公斤（切成2厘米左右小块）
* 盐10克
* 酱油
* 味精
* 淀粉（可选，或使用黄焖鸡专用酱料）
* 蒜瓣
* 食用油
* 胡椒粉
* 辣椒（可选，辣的或不辣的都可以）
* 土豆块（可选）

### 步骤

1. **准备鸡肉：** 将鸡肉切成约2厘米的小块。
2. **煎鸡肉：** 锅中加油，放入蒜瓣炒香，再加入鸡块，煎至表面不再有血色。
3. **调味：** 加入酱油、味精、盐（1.2公斤鸡肉约加10克盐）、适量淀粉（或直接用黄焖鸡酱料），翻炒均匀。
4. **焖煮：** 适量加水，盖上锅盖，小火焖煮，直到鸡肉完全熟烂。
5. **可选配料：** 可加入辣椒（辣的或不辣的都可以），或放入土豆块一起煮，增加口感。
6. **出锅：** 待汤汁收浓，香味扑鼻时即可出锅。

### 提示

* 鸡肉是关键 —— 鸡肉越好，味道越香。
* 蒜、酱油和焖煮过程是黄焖鸡的核心风味。