Liuwangzi Braised Chicken

Overview

Liuwangzi is also called nine-layer skin, phoenix eye fruit, etc. It matures during this period and is now basically out of season. In previous years, we could only miraculously meet someone selling Liuwangzi once in our town. This year, the lady selling Liuwangzi sold it for many days. She once even peddled to me when she met me. But I already had ten kilograms frozen in the refrigerator, and I bought it from her. It was the first time I bought it, and I bought as much as she had. Then she remembered that I bought her Liuwangzi last year, 😂 I have no impression at all of a customer like me🤑. In the past few years, I have seen them being sold in the town, and I bought as much as I could, but there was not enough to buy online. Then freeze it in the refrigerator so you can eat it when you want.

Tags

• hot dishes
• home cooking
• chicken
• cinnamon
• liuwangzi
• rock sugar
• star anise
• fragrant leaves
• ginger
• soy sauce

Ingredients

Steps

1. 1 First, peel the Liuwangzi. Boil a pot of boiling water, pour down the Liuwangzi, cook for about a minute, take it out, put it in a basket, do not leave any water in it, then take a knife, prepare a stool, and peel it slowly. The key is to peel off the hard shell, be careful if it is slippery, and wrap it with paper towels if it is slippery. My previous recipe had a peeling process.

   

2. 2 Prepare some slices of ginger.

   

3. 3 Heat oil in a pan and add ginger.

   

4. 4 Add the chicken pieces and stir-fry.

   

5. 5 Prepare star anise leaves, etc. It depends on what you usually like to do.

   

6. 6 Add soy sauce and stir-fry. The amount of soy sauce should be enough to salt the chicken and Liuwangzi, because there is no other salt later.

   

7. 7 Add a little rock sugar and stir-fry. Mine is small yellow rock sugar.

   

8. 8 Add hot water, star anise leaves, etc. also add. Bring to a boil, then reduce to minimum heat and simmer slowly. The primary purpose is to stew until the meat is tender. If the meat is not required to be tender, the time can be reduced appropriately.

   

9. 9 Cover the pot and bring to a simmer. Now I live in a dormitory, and the kitchen is in one room. It is next to the window, so it is difficult to solve the problem of oil fume.

   

10. 10 When the meat is almost stewed, add Liuwangzi and continue to stew. .

    

11. 11 Remember to flip it from time to time. Stew the Liuwangzi until it reaches the state you like. It will definitely be cooked in ten minutes, and it will take more time to become tender. So you can add an appropriate amount if there is not enough water in the middle. If there is more water, increase the heat. When the juice is almost ready, I will take out the star anise leaves and throw them away.

    

12. 12 It’s enough when the juice is almost collected.