Braised Chicken in Yellow Sauce: A Delectable Shandong Cuisine

Braised Chicken in Yellow Sauce, originating from Shandong Province, has won the hearts of food enthusiasts across China. Renowned for its rich, umami flavor, tender chicken, and the ability to be paired with rice seamlessly, it’s a go – to choice for a filling meal. Here’s a step – by – step guide to cooking this beloved dish at home.​

Ingredients​

For the Chicken​

• 300g chicken thighs. Chicken thighs, with their higher fat content, stay juicy and tender during the cooking process. Remove the bones and cut the meat into 3 – 4 cm cubes.​

For the Vegetables​

• 1 medium potato, peeled and cut into cubes​

• 1 small onion, cut into chunks​

• 1 green pepper, cored and cut into chunks​

• 5 – 6 dried shiitake mushrooms, soaked in water until softened and cut into quarters. Reserve the soaking liquid.​

For the Seasonings​

• 3 cloves of garlic, minced​

• 2 slices of ginger, minced​

• 2 tablespoons of light soy sauce​

• 1 tablespoon of dark soy sauce​

• 1 tablespoon of oyster sauce​

• 1 teaspoon of salt​

• 1/2 teaspoon of sugar​

• 1/2 teaspoon of white pepper​

• 1 tablespoon of cooking wine​

• 2 tablespoons of yellow bean sauce​

• 3 – 4 tablespoons of the mushroom soaking liquid​

• 2 – 3 tablespoons of cooking oil​

Step – by – Step Cooking Process​

Marinating the Chicken​

1. Place the chicken cubes in a bowl. Add 1 tablespoon of light soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of white pepper, and 1 tablespoon of cooking wine. Mix well and let the chicken marinate for 15 – 20 minutes. This step helps to enhance the flavor and tenderize the chicken.​

Pre – cooking the Vegetables​

1. Heat a pot of water and bring it to a boil. Add the potato cubes and blanch them for 2 – 3 minutes. Remove the potatoes with a slotted spoon and set them aside. Blanching the potatoes in advance shortens the overall cooking time and ensures they cook evenly with the chicken.​

Sautéing the Aromatics and Chicken​

1. Heat 2 – 3 tablespoons of cooking oil in a wok or a deep skillet over medium – high heat. Add the minced garlic and ginger. Stir – fry until fragrant, about 30 seconds to 1 minute.​

2. Add the marinated chicken cubes to the wok. Stir – fry the chicken until it changes color and turns light golden – brown on all sides, about 3 – 4 minutes.​

Adding Seasonings and Vegetables​

1. Add 2 tablespoons of yellow bean sauce to the wok. Stir – fry the sauce with the chicken until well – combined. The yellow bean sauce is the key ingredient that gives the dish its characteristic flavor.​

2. Pour in 1 tablespoon of dark soy sauce and 1 tablespoon of oyster sauce. Stir well.​

3. Add the blanched potato cubes, onion chunks, and cut shiitake mushrooms to the wok. Stir – fry for 2 – 3 minutes to coat the vegetables with the sauce.​

4. Pour in 3 – 4 tablespoons of the mushroom soaking liquid. The soaking liquid adds a rich, earthy flavor to the dish. Bring the mixture to a boil, then reduce the heat to low.​

Simmering and Finishing​

1. Cover the wok and let the dish simmer for 10 – 15 minutes. The chicken and vegetables should be cooked through, and the sauce should thicken slightly.​

2. Add the green pepper chunks to the wok. Stir – fry for another 1 – 2 minutes until the green peppers are slightly softened.​

3. Adjust the seasoning according to your taste. You can add a little more salt or sugar if needed.​

Serving​

Transfer the Braised Chicken in Yellow Sauce to a serving bowl. Serve it hot with steamed rice, allowing the flavorful sauce to soak into the rice.