On the jar: Fernway Potato–shiitake Chicken Braise
stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minFernway Potato-Shiitake Chicken Braise
Independent adaptation of a publicly published Leo Tsai recipe. Not affiliated with, sponsored by, or endorsed by Leo Tsai.
From a starred kitchen.
Ratio
Ingredients
- Vegetable Oil — 30 g 沙拉油
- Garlic — 10 g 蒜頭
- Fresh Chili — 5 g 辣椒
- Soy Sauce — 30 g 醬油
- Salt — 7 g 鹽巴
- Sugar — 3 g 糖
- White Pepper — 1 g 白胡椒粉
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Fernway Potato–shiitake Chicken Braise wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Leo Tsai (蔡瑞郎). Taiwanese. Cited awards include: Michelin 1* (山海樓 / Mountain and Sea House, Taipei).
Originally published as Potato–Shiitake Chicken Braise Seasoning.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Leo Tsai / Michelin Guide Taiwan (Mountain and Sea House) (published as “Potato–Shiitake Chicken Braise Seasoning”). Full citation lives in Provenance.