Iron Wok Chai Chicken

Name: Iron Wok Chai Chicken
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 Chaiji; 1/2 a catty Fresh shiitake mushrooms; 30g Green onions; 3 capsules star anise; 1 Bay leaf; 10g ginger; Count pepper; 2 capsules clove; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 2g salt; 1 small piece Cinnamon

by Kitchen love

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Winter is a season suitable for nourishment. Stew a pot of fragrant "iron pot chaiji", hot soup and rice, that is delicious and nourishing!
Chaiji itself is rich in nutrients such as high-quality protein and minerals, and has a good effect of nourishing blood and qi, nourishing the kidney and nourishing the spleen. It is a high-quality tonic. Choosing to stew in an iron pot can increase the iron content in the human diet, which is beneficial to the prevention and treatment of iron-deficiency anemia.

Iron Wok Chai Chicken

1. Cut off the head, bottom and feet of the Chaiji, cut off the part with more chicken fat, and wash for later use; Cut the clean Chaiji into large pieces, and then soak and wash for another 10 minutes

2. Boil water in the pot, put the chicken nuggets in the water for blanching blood (just boiling), then remove and wash off the floating powder; put the chicken fat in the iron pot, slowly precipitate the fat on a low fire, then add the green onion and ginger to fry

3. After the green onion and ginger are sauteed, put in the cleaned chicken nuggets and cooking wine, stir fry; then put all the seasonings in the pot except salt

4. Add water to submerge the chicken, bring to a boil on high heat and simmer for half an hour; clean the shiitake mushrooms, put them in the pot, add salt and simmer for another 20 minutes, the meat will be cooked and crispy.

Tips:
1. Soak the cut chicken in clean water to remove part of the blood and reduce the fishy smell of the meat;
2. Add cooking wine or rice wine when frying chicken nuggets, which will increase the flavor.