Braised Chicken

Overview

Eating chicken during festivals seems to be a tradition in Chinese families. I got a rooster that eats grain and is free-range before the festival. I have long wanted to try making braised chicken, and this chicken just fulfilled my wish.

Tags

• hot dishes
• cooking wine
• douban
• dried sichuan peppercorns
• dried chili pepper
• ginger and garlic
• green bamboo shoots
• green onions
• light soy sauce, dark soy sauce
• pickled ginger
• pickled pepper
• potatoes
• white sugar
• cock
• pepper
• small green pepper

Ingredients

Steps

1. 1 Cut the rooster into pieces and wash them, cut the potatoes and green bamboo shoots into strips, cut the green onions into sections, slice the ginger and garlic, cut the small green peppers into thick strips, chop the pickled peppers and pickled ginger and set aside.

   

2. 2 Heat a large amount of oil in a pan, deep-fry the potatoes until they are 6-mature and the surface is slightly wrinkled and turn yellow, take them out and set aside.

   

3. 3 Keep the remaining oil on low heat, add dried chili peppers and dried sea peppers, fry until fragrant, then add ginger and garlic slices, stir-fry until fragrant, add ginger pickled peppers and a few small green peppers, stir-fry until fragrant, add a tablespoon of bean paste, and stir-fry for 2 minutes.

   

4. 4 Turn the heat to medium, add the chicken pieces and stir-fry for ten minutes to remove the oil.

   

5. 5 Pour the chicken pieces into the pressure cooker, add an appropriate amount of boiling water, add scallions, light soy sauce, dark soy sauce, cooking wine, and sugar. Cook for 10 minutes after steaming.

   

6. 6 Transfer to the wok or put the green bamboo shoots directly into the pressure cooker, cook for 3 minutes, then add the potatoes, continue to cook for 2 minutes, then add the small green peppers and stir-fry until cooked through, sprinkle a little pepper before serving.

   

7. 7 Taste it and add some salt if it's bland.