Slow Cooked Chicken
- Ingredients
- Cooking wineA tablespoon
- Large spice podsOne piece
- Stewed chicken Steps for making
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1. Clean the chicken bought from the market by opening its cavity, removing the internal organs.
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2. Cut it into small pieces.
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3. Heat some water but don't bring to a boil, pour it into the bowl with the chicken to remove dirt on the surface, then drain the water.Chicken meat Remove the surface dirt, and drain the water.
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4. Marinate the chicken chunks in ginger and a tablespoon of cooking wine for removing the fishy smell.
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5. Put the marinated chicken pieces into the clay pot, add water to cover the chicken, place one large spice pod (only one is enough; too many may overpower the fresh taste of the chicken).
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6. Bring the fire to a boil, don't be lazy, use a spoon to remove the foam on the surface of the broth to enhance the taste of the chicken.
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7. Switch to low heat and stew until the meat is tender, it takes nearly two hours but can be quicker with a pressure cooker; however, the flavor of slow-cooked in a clay pot is better.
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8. Add salt at the end, let it simmer for another few minutes. Don't add salt too early or the meat will become hard. I added some jujubes,Goji berries halfway through the cooking of the chicken, and when the chicken was nearly done, I remembered that a pot of steamed pumpkin was ready, so I threw in several pieces of already steamed pumpkin and let it cook for a few more minutes. and suddenly decided to cut a few pieces of steamed pumpkin and throw them in Little tips Boil the broth to remove foam on top for better chicken taste.
- Add salt at the end to prevent the meat from becoming hard.
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Using a pressure cooker can save time, but the flavor of clay pot slow-cooked is better.
Salt should be added last, as adding it too early can make the meat tough.
Using a pressure cooker will save time, but it doesn't taste as good as those slowly cooked in a sand pot.
