黄焖鸡 Braised Chicken in Brown Sauce


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.

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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。