Herbal Chicken Pot

Overview

In winter here in Guangdong, the most popular thing in restaurants is to eat herbal stew, including chicken stew, snake stew... This herbal stew is considered a special Cantonese dish. This dish is suitable for simmering and eating in a hot pot. Finish the chicken first and then take the soup. Put the winter melon, yam and vegetables into the pot to absorb the flavor of the herbs. It’s great! I cooked half a chicken today and my boyfriend and I ate it all!

Tags

• hot dishes
• common dishes
• cantonese cuisine
• children
• old man
• autumn recipes
• lunch
• famous dishes
• angelica sinensis
• astragalus
• codonopsis
• coriander
• ginger
• onions
• red dates
• rice wine
• wolfberry
• old hen
• salt
• soy sauce

Ingredients

Steps

1. 1 Handle the old hens, wash them, drain them and set aside.

   

2. 2 First, soak the tangerine peel in warm water until soft, then use a knife to scrape off the white layer of the tangerine peel, and then chop the tangerine peel into small pieces.

   

3. 3 Cut astragalus root and dangshen into sections, cut and core the red dates, cut the angelica root into small pieces if they are large (you don’t need to cut the angelica root into small pieces), slice the ginger, and cut the green onions and coriander into sections for later use.

   

4. 4 Finally, use a large bowl to soak Codonopsis pilosula and Astragalus root in warm water for about 20 minutes, and wash the red dates, angelica root and wolfberry.

   

5. 5 Here is a complete picture of all the materials

   

6. 6 Heat the pan, add oil, and when the oil is hot, add ginger slices and sauté until fragrant.

   

7. 7 Put the chicken down over high heat and stir-fry

   

8. 8 When the chicken turns golden, stir-fry until the water starts to dry up and pour rice wine. Pour in the astragalus root, dangshen, tangerine peel, angelica root, and wolfberry. Stir-fry and then pour in soy sauce.

   

9. 9 Pour hot water again to cover the chicken.

   

10. 10 Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 45 minutes. (If you have a casserole, you can pour it into the casserole and simmer slowly)

    

11. 11 When the time is up, sprinkle with salt, add onions and coriander, and serve. After stewing, you can also put it on the stove and use the soup after the meat is finished as the base of the hot pot. It’s gamey enough!