Farm Stewed Chicken

Name: Farm Stewed Chicken
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Native chicken; 5, 6 green pepper; 3, 5 Dried red chili; 2 capsules star anise; A paragraph Cinnamon; 2 tablets Bay leaf; Some shallot; Some ginger; Some Cooking Wine; 2 tablespoons Soy sauce; 1 tablespoon Sweet noodle sauce; Some salt; Some Cooking oil; Some boiling water

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This Shandong-style so-called "farmhouse" stewed local chicken is actually a home-cooked dish. It is also called Shandong "spicy chicken" in some restaurants. It is not difficult to make. I didn’t eat it less when I was young, but my mother’s taste was light and not so spicy. Now, if you want to do it yourself, the key is to find a real "native chicken". "

Farm Stewed Chicken

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

2. Wash the green onion and ginger for later use, wipe the dried red chili for later use; set aside star anise, cinnamon and bay leaf

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

4. Remove the seeds of the green pepper and cut into hob pieces for later use;

5. Cut the green onion and ginger into large pieces for later use;

6. Start the wok, heat the wok with cold oil, add about 1 tablespoon of cooking oil, add star anise, cinnamon, bay leaves, turn to low heat and stir fry slowly until it has a fragrance; (If you like spicy food, you can add dried red pepper Stir fry together)

7. Add the chicken nuggets, turn to high heat and stir fry, stir fry until the chicken is discolored, the skin shrinks, and the skin is slightly charred;

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

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

10. Add sweet noodle sauce;

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

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

13. Add the right amount of boiling water, the amount of water depends on the quality of the local chicken. If the chicken is older, add more water to simmer for a long time, avoid adding water in the middle; if the chicken is tender, or use a regular broiler chicken, add less water; After the fire is boiled, the scum is removed;