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How to Make Delicious Braised Rooster at Home: A Step-by-Step Guide - Microwave Recipes

How to Make Delicious Braised Rooster at Home: A Step-by-Step Guide

Q: Can I use a different type of oil instead of peanut oil?
A: Yes, you can use other cooking oils, though peanut oil is preferred for its flavor.

Q: How long should I stew the rooster for best results?
A: Stew the rooster for about an hour, then add potatoes and stew for an additional half hour.

Q: Can I add other vegetables to this recipe?
A: Absolutely! Feel free to add vegetables you like, such as carrots or mushrooms, adjusting the stewing time as necessary.

Braised Rooster with Ginger, Garlic, and Potatoes


  • Half a large rooster
  • Ginger and garlic, as needed
  • 8g peanut oil
  • 2 tbsp Taitai Le Congjiang cooking wine
  • 30g Taitai Le original fresh soy sauce
  • 8g Taitai Le oyster sauce
  • 5g Taitai Le chicken essence
  • 8g rock sugar
  • 2 potatoes
  • 1 tbsp braised soy sauce
  1. Chop the rooster into pieces and prepare ginger and garlic.
  2. Blanch the rooster pieces in water with ginger slices and cooking wine, then rinse with warm water and drain.
  3. Peel and chop the potatoes, soaking them in water.
  4. Heat a wok, add peanut oil, and fry the chicken fat to extract oil.
  5. Add the rooster pieces and stir-fry quickly.
  6. Add ginger and garlic, continuing to stir-fry.
  7. Stir in the cooking wine, and fry until evenly mixed.
  8. Add the soy sauce and braised soy sauce, and continue frying until the chicken is colored.
  9. Add enough boiling water to cover the chicken, and stew over low heat for an hour.
  10. After an hour, add potatoes and continue to stew for another half hour.
  11. When the chicken is soft, increase the heat to reduce the sauce.
  12. Near the end, add chicken essence, stir well, and turn off the heat.
  13. Garnish with garlic leaves, green onions, or cilantro before serving.
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  • High in protein
  • Source of essential amino acids from chicken
  • Contains carbohydrates from potatoes
  • Rich in flavors from various seasonings