Chicken with carrot & scallion stew

Overview

Chicken stew means stewed chicken. It doesn't matter what kind of cooking method I say, a good chicken and some local vegetables that are readily available are enough. I like to cook whole chickens (especially the fat and tender Wenchang chicken on hand), because the whole chicken only contains chicken heads, chicken buttocks, chicken livers, chicken hearts, chicken gizzards and my favorite chicken buttocks. These leftovers that are rarely left behind by ordinary people are full of deliciousness in my eyes. Each one has its own characteristics, and even... if it's more troublesome... chicken intestines are also good! ~Haha, do you find it strange? No, no, as long as it’s delicious~

Tags

• hot dishes
• foreign cuisine
• dried red pepper
• fresh thyme
• freshly ground black pepper
• garlic
• light soy sauce
• mushrooms
• onion
• parsley stems
• potato boy
• rock sugar
• whole chicken
• zanthoxylum bungeanum
• carrot
• dry white wine
• sea salt

Ingredients

Steps

1. 1 Ingredients list • Whole chicken • Onions • Potatoes • Carrots • Garlic • Sichuan peppercorns • Parsley stems • Dried red peppers • Mushrooms • Rock sugar • Light soy sauce • Fresh thyme • Sea salt • Freshly ground black pepper • Dry white wine

   

2. 2 Add a little olive oil to the pot, put the chicken in batches into the pot and fry over medium-high heat until fragrant.

   

3. 3 The chicken will release fat while frying. When taking out the fried chicken, try to drain as much fat as possible and keep it in the pot for later use.

   

4. 4 Add Sichuan peppercorns in chicken oil and fry until fragrant, then add diced potatoes, carrots, onions and garlic.

   

5. 5 Then add the fried chicken and mushrooms, and tie the parsley, thyme, and dried red pepper in the middle of the pot (do not put them in the soup, so that the spices can slowly release their fragrance). Add the light soy sauce, freshly ground black pepper, and dry white wine. Wait for 20 seconds for the wine to steam, then open the lid and add an appropriate amount of water.

   

6. 6 Adjust the simmering time according to the different textures of the chicken, and season with salt after 20 minutes. Just don’t make the chicken too soft. It’s better to keep it “gnawable”. Open the pot and season with chopped parsley (of course you can also have green onions if you like). Put aside the oil and pour a spoonful of the soup over the freshly stuffed rice. Pair it with a chicken leg and mushrooms that have soaked up the meat juice. Enjoyla!~