Braised Chicken with Mushrooms and Rice

Ingredients 13

• Chicken legs 鸡腿2 个
• Shiitake mushrooms 香菇4 个
• Green bell pepper 青椒2 个
• Dried red chillies 干辣椒5–6 个
• Ginger 姜to taste
• Sugar 糖to taste
• Shaoxing cooking wine 料酒to taste
• Light soy sauce 生抽to taste
• White pepper powder 白胡椒粉to taste
• Salt 盐to taste
• Cooking oil 油to taste
• Water 水to taste
• Rice (uncooked) 大米to taste

Steps 10

1. 1
   Step 1

   Wash the chicken legs and chop them into pieces about 4 cm big.

   鸡腿洗干净，剁成4厘米左右的块。

2. 2
   Step 2

   If the mushrooms are dried, soak them in water until soft and keep the water. Slice the mushrooms.

   干香菇先用水泡软，泡香菇的水留着，香菇切片。

3. 3
   Step 3

   Slice the ginger and cut the dried chillies into small rings. Cut the green peppers into long pieces.

   姜切片，干辣椒剪成小圈，青椒切长块。

4. 4
   Step 4

   Put a little oil and 1 spoon of sugar in a cold wok. Heat on low, stirring all the time, until the sugar melts and turns dark brown.

   冷锅放少许油和1勺糖，小火加热并不停搅动，直到糖化开、变成深棕色。

5. 5
   Step 5

   Quickly add the chicken, turn the heat to high and stir-fry. Add 2 spoons of cooking wine.

   马上倒入鸡块，转大火快炒，再加2勺料酒。

6. 6
   Step 6

   Add the ginger, dried chillies and 2 spoons of light soy sauce, and stir well.

   加入姜片、干辣椒和2勺生抽，翻炒均匀。

7. 7
   Step 7

   Add water, or the mushroom water, to just cover the chicken. Add the mushrooms, 1 spoon of white pepper and ⅔ spoon of salt.

   加水（或泡香菇的水）没过鸡肉，放香菇片、1勺白胡椒粉和三分之二勺盐。

8. 8
   Step 8

   Stir, cover and simmer on medium-low heat for 15–20 minutes, until the chicken is tender and the sauce is thick but not dry.

   翻匀后盖上盖子，中小火焖15到20分钟，焖到鸡肉软烂、汤汁浓稠但别收干。

9. 9
   Step 9

   Add the green peppers and stir for a short time, just until they are cooked. Turn off the heat.

   放入青椒翻炒几下，青椒刚断生就关火。

10. 10
    Step 10

    While the chicken cooks, wash the rice and put it in the rice cooker with water about one finger joint above the rice. Press cook.

    焖鸡的同时，大米淘净放进电饭锅，加水到高出米面约一个指节，按下煮饭键。