Low Carb Spicy Chiu Chow Braised Chicken
How to Make It
Step 1
In a blender, combine the gochujang, chopped onion, garlic cloves, Chiu chow chili oil, rice wine, oyster sauce, and soy sauce. The mixture should be mostly smooth.
Step 2
Place the chicken legs and thighs into the bottom of a 6-quart Dutch oven.
Step 3
Pour the spicy Chiu chow mixture on top of it. Then add in 2 cups of water. Use 1 cup of water if omitting the potatoes.
Step 4
Cover the pot and bring it to a boil and then down to simmer. Allow it to simmer for up to one hour or until the chicken is very tender and almost falling apart. Taste the broth and add the kosher salt. Adjust by adding more salt as needed. If you are using the potatoes, you will want the broth salty enough to season the potatoes.
Step 5
Slice the potatoes in half lengthwise and add them to the pot. Cook them for 15-20 minutes or until the potatoes are tender when pierced with a paring knife. Serve the dish hot over cauliflower rice or with dark green vegetables.
Ingredients
- Chicken Leg Quarters by Sanderson Farms – 5 pound
- Gochujang Red Pepper Paste by Chung Jung One – ¼ cup
- Onion – 1 small
- Peeled Garlic Cloves by Heb – 12 clove
- Chiu Chow Chilli Oil – 30 gram
- Shaoxing Rice Wine by Gu Yue Long Shan – 2 tablespoon
- Chinese Oyster Sauce – 2 tablespoon
- Soy Sauce – 2 tablespoon
- Kosher Salt – 1-undefined tsp
- Potatoes by The Little Potato Company – 1 pound