Name: Chicken with Carrot & Scallion Stew
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Whole chicken; Some Baby onion; Some Potatoes; Some carrot; Some Parsley Stalk; Some Mushroom; Some pepper; Some garlic; Some Dried red pepper; Some crystal sugar; Some Soy sauce; Some Fresh Thyme; Some sea salt; Some Freshly ground black pepper; Some dry white wine

Chicken with Carrot & Scallion Stew

by Alvin's delicious kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Stewed chicken is stewed chicken. It’s not very important for me to say what kind of cooking method, a good chicken, some local vegetables that are easy to get on hand, this is enough. I like to cook whole chickens (especially the fat and tender Wenchang chicken on hand), because the whole chicken has chicken head, chicken butt, chicken liver, chicken heart, chicken gizzard and my favorite chicken butt, these are rare in ordinary people The leftover leftovers are absolutely delicious in my eyes, each has its own characteristics, and even...more troublesome...chicken sausage is also good! ~ Haha, do you think it is weird? No, no, just delicious~"

Chicken with Carrot & Scallion Stew

1. Ingredients list• whole chicken• onion baby• potato baby• carrot• garlic• pepper• parsley stem• dried red pepper• winter mushroom• rock sugar• light soy sauce• fresh thyme• sea salt• freshly ground black pepper• dry white wine

2. Pour olive oil into the pot and fry the chicken in batches over medium-high heat until fragrant.

3. When the chicken is fragrant, the fat will be released. When taking out the fried chicken, drain the fat as much as possible and place it in the pot for later use.

4. Add the peppercorns in the chicken fat and fry them until fragrant. Add the diced potatoes, carrots, onions and garlic.

5. Then add the fragrant chicken, mushrooms, parsley, thyme, and dried red pepper. As for the middle of the pot (do not put it in the soup, so that the spices can slowly release the aroma), add light soy sauce, freshly ground black Pepper, dry white wine, cover for 20s, wait for the alcohol vapor, then open the cover and add appropriate amount of water.

6. Adjust the slow-cooking time according to the different texture of the chicken, and season with salt after 20 minutes. The chicken shouldn’t be too soft. It’s better to keep it a little bit so that it can "eat". Sprinkle with chopped parsley to taste (of course, green onions if you like). Put a spoonful of soup aside and pour a spoonful of soup over the freshly stuffed rice. Served with a chicken drumstick and mushrooms full of gravy, enjoy la!~