Farmhouse braised native chicken

Overview

This Shandong-style so-called farmhouse chicken stew is actually a home-cooked dish. It is also called Shandong Spicy Chicken in some restaurants. It is not difficult at all to make. I ate it a lot when I was a kid, but my mother had a light taste and didn't make it that spicy. Sometimes she didn't even add spicy food at all, just stir-fry or stew. Now, if you want to make it yourself, the key is to find a real native chicken.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken
• cinnamon
• cooking wine
• dried red chili pepper
• edible oil
• light soy sauce
• old soy sauce
• onions
• star anise
• sweet noodle sauce
• boiling water
• fragrant leaves
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Clean the native chicken, wash the green pepper and set aside;

   

2. 2 Wash onion and ginger and set aside; wipe dry red pepper and set aside; star anise, cinnamon and bay leaves; set aside;

   

3. 3 Chop the chicken into walnut-sized chunks;

   

4. 4 Remove the seeds from the green pepper and cut into cubes and set aside;

   

5. 5 Cut onion and ginger into large pieces and set aside;

   

6. 6 Heat up the wok, add cold oil to the pan, add about 1 tablespoon of cooking oil, add star anise, cinnamon and bay leaves, turn to low heat and stir-fry slowly until fragrant; (if you like spicy food, you can stir-fry the dried red pepper together)

   

7. 7 Add the chicken pieces, turn to medium-high heat and stir-fry until the chicken changes color, the skin shrinks and is slightly charred;

   

8. 8 Add a little cooking wine and continue to stir-fry until the cooking wine dries up;

   

9. 9 Add light soy sauce and dark soy sauce, stir-fry evenly;

   

10. 10 Add sweet noodle sauce;

    

11. 11 Continue to stir-fry until the chicken is evenly colored;

    

12. 12 Add onion, ginger and dried red pepper, continue to stir-fry until the onion and ginger are fragrant;

    

13. 13 Add an appropriate amount of boiling water. The amount of water depends on the quality of the native chicken. If the chicken is older, add more water and simmer for a longer time, avoiding adding water in the middle. If the chicken is relatively tender, or you are using an ordinary meat chicken, add less water. After boiling over high heat, remove the foam;

    

14. 14 Turn to low heat, cover the pot and simmer for 1 to 2 hours. When the chicken is cooked through, turn to high heat to reduce the juice;

    

15. 15 When the juice is almost gone, add green pepper;

    

16. 16 Stir-fry until the green pepper softens slightly, then add a little salt to taste.