How to Make Yimeng Mountain Stewed Chicken
Mount Yimeng Stewed Chicken is a dish that many people can make, with different flavors depending on the method.Cooking Network shares the recipe for Mount Yimeng Stewed Chicken, simple and delicious, perfect for meals. Using this method, the Mount Yimeng Stewed Chicken will have all five tastes: sweet, savory, fresh, spicy. Similar dishes can be prepared in the same way.
Mount Yimeng Stewed Chicken Ingredients Introduction
Main Ingredients:
Free-range Rooster (1 kilogram)Cantonese Pepper (10 grams) Ginger (20 grams), Scallions (15 grams)Star Anise (3 pieces) Dried Tangerine Peel (10 grams) Corn Olive Oil (50 milliliters) Taro (400 grams)Bean Sprouts( )Soy Sauce (10 milliliters), Salt (as needed) Cooking Wine (10 milliliters) Dried Chili Peppers （ ）( ) Mount Yimeng Stewed Chicken Recipe Steps:First, chop the chicken into pieces and place them in a bowl for later use. Since it is from my own flock, no need to wash or blanch. Prepare all other ingredients. Heat oil in a wok, then add scallions, ginger, Cantonese pepper, star anise, and dried chili peppers to stir-fry until fragrant.Add the chicken pieces into the wok and stir-fry.Stir-fry until the chicken changes color, about 5-6 minutes. After the chicken turns color, add cooking wine, soy sauce, and light soy sauce, stirring constantly to prevent sticking at the bottom of the pan.Continue stir-frying for another 5-6 minutes. Add an appropriate amount of water to cover the chicken. Boil over high heat for about 5 more minutes.
Transfer the chicken with its broth into a multi-functional pressure cooker, add salt and stir well.
Cut taro into cubes and place them in the same pot as the chicken. Cook using the chicken setting on the pressure cooker for approximately 50 minutes until it steams off.Remove the lid once it has vented naturally. Add pre-soaked bean sprouts to the pot, press quick cook mode for about 6 minutes before turning off and removing from heat.
The stewed chicken is now tender, the taro soft and fragrant, and the broth delicious. It's truly delightful.
Serve in a large bowl and place on the dining table; it looks very inviting.
Have you started drooling yet?
As for the leftover chicken parts:Chicken feet and wing tips have tender skin with a rich aroma of chicken.
Additional Tips:If using your own chicken, no need to wash or blanch. For chickens bought from elsewhere, blanching is recommended as they might contain hormones; even if not, it's good to remove impurities by blanching.
Do not directly stew the chicken, stir-fry first before adding water and stewing. If you do not have a multi-functional pressure cooker, you can use an iron pot and cook for about 30-40 minutes.
I used this method just for convenience.Lotus root Cut into dice and place in the inner pot along with the chicken.
9. Press the chicken button on the electric pressure cooker, it should take about 50 minutes.Duck meat Key, it will naturally release steam and open after about 50 minutes.10. Place the pre-soaked bean curd skin in the inner pot, press the quick cook key, and it can be removed from heat after about six minutes.
11. The bean curd skin comes out tender and smooth while the meat is fresh and tender, with soft lotus root, and the broth is deliciously rich. It's truly a treat to serve in a large bowl on the dining table.
And it’s nutritious and healthy.
12. Is this close-up shot really inviting? Is your saliva drooling down?
13. A shot ofChicken claws
and the meaty part between chicken wings,Chicken wings are sticky and have a hint of chicken flavor.Tip: Remember to wash if you raise your own chickens, as no cleaning or boiling is needed. If bought from outside, it’s advisable to boil to remove potential residues or hormones.
1This chicken shouldn’t be stewed directly; it should be fried until fragrant before adding water and stewing. Without an electric pressure cooker, about 30-40 minutes can suffice in a wok.
I used the electric pressure cooker for convenience. Do not stew the chicken directly, fry it until fragrant before adding water to stew. I put it in the electric pressure cooker just for convenience.
