Yellow Braised Chicken, also known as Huangman Ji or Huangma

Ji, is a popular Chinese dish that has been enjoyed for centuries. It is

made with tender chicken pieces, potatoes, and a variety of spices

and seasonings, which are simmered together in a flavorful broth until

the chicken is cooked to perfection. The dish is typically served with

rice and vegetables, making it a complete and satisfying meal.

The history of Yellow Braised Chicken can be traced back to the Qing

Dynasty in China. It was originally created by a chef named Zhang Hongxing

who worked for the imperial court. Zhang was known for his exceptional

cooking skills, and he used his knowledge of Chinese medicine to create a

meal that was both delicious and healthy. The dish became popular among

the royal family and eventually spread throughout China.

Today, Yellow Braised Chicken is a staple in Chinese restaurants around

the world. It is often served at special occasions such as weddings and

other celebrations. The dish is also popular in other Asian countries,

where it is known by different names but is still made with chicken,

potatoes, and spices.

To make Yellow Braised Chicken, you will need the following ingredients:

4 boneless, skinless chicken breasts

2 medium-sized potatoes, peeled and diced

2 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon soy sauce

1 teaspoon sugar

1/2 teaspoon five-spice powder

1/2 teaspoon salt

1/4 cup vegetable oil

2 cups water or broth

Green onions (optional) for garnish

Instructions:

1. In a large pot or wok, heat the vegetable oil over high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.

2. Add the diced potatoes and stir-fry for another 5 minutes until they start to soften.

3. Add the chicken breasts to the pot and cook until browned on all sides. Remove the chicken from the pot and set aside.

4. In the same pot or wok, add the soy sauce, sugar, five-spice powder, and salt. Stir-fry for about 30 seconds until the sauce thickens.

5. Add the chicken back to the pot and pour in enough water or broth to cover the chicken. Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes until the chicken is cooked through and tender.

6. Add the diced potatoes back to the pot and continue cooking for another 10-15 minutes until the potatoes are soft and tender.

7. Serve hot with steamed rice and green onions (if using) on top. Enjoy!