Juicy Chicken with Potatoes
40 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Juicy chicken with potatoes is a Chinese recipe, in China they believe that chicken meat is good to eat in winter, and duck in autumn. Often, chicken dishes are fatty, and not everyone likes it, but by following certain rules of Chinese cuisine, chicken meat can be made less fatty, and at the same time juicy and tasty.
Recipe Ingredients
Cooking Recipe
For the Chinese recipe juicy chicken with potatoes, peel the potatoes and carrots and cut into small cubes.
Cut the bone out of the thighs, and slightly mash the meat with your hands. It is imperative to knead the meat with your hands - this improves the release of fat from the chicken skin.
Put the prepared chicken meat skin side down in a heated frying pan without oil. Fry the chicken, without turning, until slightly golden. During frying, excess fat will come out of the chicken. Drain the fat from the pan, cover the chicken with water and cook for 1 minute. After draining the water, it is no longer needed. Thus, the excess fat from the chicken came out, and it became less fat. Cut the fried chicken into medium pieces.
Pour water into a saucepan and bring to a boil, add potatoes, carrots and cook over medium heat until the potatoes are half cooked. When the potatoes are soft, add the chicken pieces, salt and pepper and stir to combine.
After 5 minutes, add whole cloves of garlic, bay leaf, mix and pour in coconut milk. Reduce the fire to a minimum and simmer for 8-10 minutes. To cook chicken and potatoes faster, you can cook under the lid. Ready chicken with potatoes transfer to a prepared dish, pour over the broth that formed during cooking and serve.