Home-style chicken stew
Overview
Stewed chicken is a very common home-cooked dish, but some people make it delicious and some people make it not. Therefore, the method is very important. You can try my method. My friends all think it is delicious.
Tags
Ingredients
Steps
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Cut into cubes. Cut the three-yellow chicken into pieces and soak in cold water for 30 minutes to soak out the blood. The soaking time can be longer.
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Blanch. Put cold water in the pot and pour in the soaked chicken pieces.
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Bring to a boil over high heat, then turn to medium-low heat and use chopsticks to stir the chicken pieces so that each piece is scalded with the boiling water.
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Fish out. During the blanching process, there will be a lot of foam in the water. Use a spoon to skim off the foam. Cook for about 2 minutes to remove the chicken pieces. Pour the remaining soup into a clean basin and set aside.
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Heat oil in a pan, heat it to 70%, add a few peppercorns and 1 aniseed, and stir-fry for a few times.
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Add green onions and ginger slices and stir-fry until fragrant.
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Pour in the blanched chicken pieces and stir-fry until all the chicken pieces are evenly coated with a layer of oil. Pour in the light soy sauce and continue to stir-fry a few times.
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Then pour in the chicken broth.
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Then add cinnamon, bay leaves, chili peppers and the remaining peppercorns and aniseed, stir-fry a few times with a spatula, then add salt, dark soy sauce and rice wine, stir, and then cover the pot.
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Bring to a boil over high heat, then reduce to medium to low heat and simmer for about 20 minutes. At this time, you can taste the saltiness to determine whether to add some salt. Then reduce the soup over high heat. When the soup becomes thicker, turn off the heat.
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Plate and serve.
