Chaihuo Chicken

2024-04-08 11:25:14 531

An authentic Sichuan farmhouse dish. A delicious chicken cooked with simple seasoning. Chicken meat is delicious and delicious. The soup is rich in flavor. The method is simple and authentic. It is a unique delicacy in rural Sichuan.

Details of ingredients

Little roosterOne
Dried bamboo shootsA handful
lentinus edodesHalf a kilogram
pickled pepper5
pepper10 pieces
OctagonTwo
Fermented black beansOne spoonful
Rapeseed oilA spoonful
rice wineHalf spoon
Douban sauceTwo spoons
soy sauceOne spoonful
Old smokingHalf spoon

Technique

difficultySimple
workmanshipStew
tastesalty and savory
timean hour

Steps to make Chaihuo Chicken

1. We cut the local chicken into large pieces, washed it repeatedly with clean water, and soaked it in blood water.
2. Warm water soaking, secondary soaking, dried bamboo shoots. I need to soak them the night before. After softening, use a kitchen knife to chop it into small pieces. Wash the shiitake mushrooms and break them into large pieces.
3. Put a little oil in the big iron pot. Stir fry the chicken until fragrant. Add rice wine.
4. Take out the chicken from the pot. Pour out the oil in the pot because there is a lot of water in the oil that cannot be reused. Add a little more oil and stir fry the dried black beans.
5. Add scallions, ginger, garlic, Sichuan peppercorns, and star anise pickled peppers.
After the fragrance is released, we add Pixian Douban Sauce. Stir fry over medium and low heat.
7. We add soy sauce. Old smoking. Add chicken chunks, dried bamboo shoots, and shiitake mushrooms.. Quickly stir fry. Add an appropriate amount of water and simmer over high heat to low heat for one hour.
8. Harvest the juice over high heat.