Braised Chicken with Sauce
Overview
The lazy man's feast continues, all the materials have been processed, and it's done in one step!
Tags
Ingredients
Steps
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Chop off the tips of the whole chicken wings, separate the middle and the base of the wings and chop them with a knife. Everyone said it was bad to eat the wing tips, so they were thrown away. You can buy the wings directly, but if you can't find them, you have to buy the whole wings. After cutting, add a spoonful of oyster sauce, a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of honey, a little salt and black pepper, stir well, and marinate overnight.
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Cut mushrooms, carrots, and onions into cubes and set aside.
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Cut the potatoes into cubes, put all the vegetables into a container, add salt and a little black pepper and mix well.
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Place ginger slices at the bottom of the rice cooker. Grandma’s antique rice cooker is an uncoated style.
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Place the vegetables tossed with salt and pepper on the bottom and add a spoonful of butter on top. If not, add a tablespoon of butter. Neither? Then a spoonful of cooking oil! Not yet? Then don’t add anything...
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Add one tablespoon of soybean sauce, one tablespoon of sweet noodle sauce, one tablespoon of spicy black bean sauce (yes, it’s from X Jin Kee, if you don’t have a spoonful of Laoganma), one tablespoon of oyster sauce, and one tablespoon of light soy sauce in the bowl, stir well and it’s OK.
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Place the chicken wings skin side down on the vegetables, then pour the prepared sauce evenly on the chicken wings and press the rice cooker button. Simmer for 15 minutes if you see steam coming out.
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After 15 minutes, add the green peppers cut into small pieces to the pot, stir evenly, and simmer for another 7 minutes before serving.
