Q: Can I use a different type of oil instead of peanut oil?
A: Yes, you can use other cooking oils, though peanut oil is preferred for its flavor.
Q: How long should I stew the rooster for best results?
A: Stew the rooster for about an hour, then add potatoes and stew for an additional half hour.
Q: Can I add other vegetables to this recipe?
A: Absolutely! Feel free to add vegetables you like, such as carrots or mushrooms, adjusting the stewing time as necessary.
Braised Rooster with Ginger, Garlic, and Potatoes
Notes
Ingredients:
- Half a large rooster
- Ginger and garlic, as needed
- 8g peanut oil
- 2 tbsp Taitai Le Congjiang cooking wine
- 30g Taitai Le original fresh soy sauce
- 8g Taitai Le oyster sauce
- 5g Taitai Le chicken essence
- 8g rock sugar
- 2 potatoes
- 1 tbsp braised soy sauce
- Chop the rooster into pieces and prepare ginger and garlic.
- Blanch the rooster pieces in water with ginger slices and cooking wine, then rinse with warm water and drain.
- Peel and chop the potatoes, soaking them in water.
- Heat a wok, add peanut oil, and fry the chicken fat to extract oil.
- Add the rooster pieces and stir-fry quickly.
- Add ginger and garlic, continuing to stir-fry.
- Stir in the cooking wine, and fry until evenly mixed.
- Add the soy sauce and braised soy sauce, and continue frying until the chicken is colored.
- Add enough boiling water to cover the chicken, and stew over low heat for an hour.
- After an hour, add potatoes and continue to stew for another half hour.
- When the chicken is soft, increase the heat to reduce the sauce.
- Near the end, add chicken essence, stir well, and turn off the heat.
- Garnish with garlic leaves, green onions, or cilantro before serving.
- High in protein
- Source of essential amino acids from chicken
- Contains carbohydrates from potatoes
- Rich in flavors from various seasonings
