Name: Braised Chicken with Potatoes and Carrots
Prep time: 15 min
Cook time: 75 min
Total time: 120 min
Ingredients: 2 whole chicken legs 2个全鸡腿; 3 cloves garlic (roughly chopped 3瓣蒜，切碎); 3 slices ginger 3片姜; 2 potatoes 2个土豆; 1 carrot 1根胡萝卜; 2 bay leaves 2片香叶; 1 star anise 1个八角; 2 –3 tablespoons cooking oil 2-3汤匙食用油; 700 –800 ml water 700-800毫升水; ¾ teaspoon salt 3/4茶匙盐; 1 tablespoon light soy sauce 1汤匙生抽; ⅛ cup dark soy sauce 1/8杯老抽; Salt and sugar to taste 根据口味加入盐和糖调味

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Braised chicken with potatoes and carrots in a rich savoury sauce served in a bowl

This Braised chicken with potatoes and carrots is one of those dishes I always come back to when I want something warm, comforting, and flavourful. You may need to spend some time searing the chicken and cooking the aromatics but once everything is in the pot, you just let it simmer until done.

The chicken comes out soft and tender, and the potatoes soak up all that savoury, lightly spiced sauce. It is savoury and aromatic, with natural sweetness coming from the carrots, and warmth from the star anise and a subtle herbal fragrance from the bay leaves.

Watch How to Make It

What Is Braising?

Braising is one of my favourite cooking methods — and honestly one of the easiest. You start by browning the chicken to get some colour and flavour on it, then you add liquid and let everything cook slowly over low heat with the lid on. That’s really it.

The low and slow cooking is what makes the chicken so tender it almost falls off the bone. And because everything cooks together in the same pot, the potatoes and carrots absorb all that flavour from the chicken, soy sauce, and spices. It’s a one-pot dish that tastes like you spent way more effort than you actually did.

Ingredients 材料

Serves 2

2 whole chicken legs 2个全鸡腿
3 cloves garlic, roughly chopped 3瓣蒜，切碎
3 slices ginger 3片姜
2 potatoes 2个土豆
1 carrot 1根胡萝卜
2 bay leaves 2片香叶
1 star anise 1个八角
2–3 tablespoons cooking oil 2-3汤匙食用油
700–800 ml water 700-800毫升水

Chicken Marinade 鸡肉腌料

¾ teaspoon salt 3/4茶匙盐

Seasoning 调料

1 tablespoon light soy sauce 1汤匙生抽
⅛ cup dark soy sauce 1/8杯老抽
Salt and sugar to taste 根据口味加入盐和糖调味

How to Make Braised Chicken with Potatoes and Carrots

Step 1 — Marinate the Chicken

Wash the chicken legs thoroughly and remove any blood clots around the bone area. Rub ¾ teaspoon of salt all over the chicken and leave it to marinate for about 30 minutes.

Tip: Don’t skip this step. Even a short marinate makes a real difference to the flavour and helps get rid of any unwanted smell from the chicken.

Step 2 — Prep the Vegetables

While the chicken is marinating, roughly chop the garlic and slice the ginger. Cut the potatoes into chunks and the carrot into large pieces. If any carrot pieces are very big, just cut them in half so they cook evenly.

Step 3 — Pan Fry the Chicken

Heat 2–3 tablespoons of oil in a pot over medium heat. When the oil is hot, add the chicken skin side down. Cook on low to medium heat until the skin turns golden brown, then flip and cook the other side for a few minutes until lightly golden. Remove from the pot and set aside.

Tip: Take your time here. Getting a good golden colour on the skin adds a lot of depth and richness to the final dish.

Step 4 — Sauté the Aromatics and Vegetables

In the same pot, add the garlic and ginger. Sauté until fragrant and the edges start to turn golden. Add the potatoes, carrots, star anise, and bay leaves. Toss everything together a few times.

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Step 5 — Braise

Add the chicken back into the pot. Pour in 700–800 ml of water — you want the water to almost cover the chicken. Add the light soy sauce and dark soy sauce. Bring to a boil, then reduce the heat, put the lid on, and simmer for 45 minutes.

Step 6 — Reduce and Finish

Once done, season with salt and sugar to taste. Remove the lid and let it simmer for another 15 minutes to reduce the sauce. Transfer to a serving bowl and serve with steamed rice.

Braised chicken with potatoes and carrots cooking in pot on the stove

Tips for the Best Braised Chicken with Potatoes and Carrots

Marinate the chicken even if you’re short on time. Thirty minutes is ideal but even 15 minutes makes a difference.
Don’t rush the skin. Getting it properly golden before braising gives the dish so much more flavour — it’s worth the extra few minutes.
Cut your vegetables in similar-sized chunks so they cook evenly. You don’t want some pieces mushy while others are still firm.
Taste before adding more salt. The soy sauces is quite salty, so test and adjust at the end.
The final 15 minutes without the lid is important. This is what concentrates the sauce and gives it that deeper flavour. If you want the sauce to be thicker, you can add cornstarch mixture.

What to Serve with This Dish

This braised chicken is a complete meal on its own, but it’s best served as part of a simple home-cooked spread. Pair it with:

Steamed jasmine rice
Stir-fried bok choy or kai lan
A simple tofu soup

Braised chicken with potatoes and carrots served with steamed white rice

Frequently Asked Questions

Can I use other cuts of chicken?
Yes! Bone-in thighs or drumsticks work really well for braising. I’d avoid boneless chicken breast — it tends to dry out with longer cooking times.

Can I make this ahead of time?
Absolutely. This dish actually tastes even better the next day once the flavours have had more time to develop. Store in an airtight container in the fridge for up to 3 days and reheat on the stovetop over low heat.

What if I don’t have star anise or bay leaves?
The dish will still be delicious without them, just a little less aromatic. You can also swap the star anise for a small piece of cinnamon stick if you like.

How do I know when the chicken is done?
After 45 minutes of simmering, the chicken should be very tender and almost falling off the bone. Poke it with a fork — it should go through easily with no resistance.

Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

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