Angelica Root Stewed Chicken

Name: Angelica Root Stewed Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: One (about 1000 g) Whole hen; 15 g Angelica root; 10 g Ginger (smashed); 10 g Scallion (cut into sections); 3 g Salt; 10 g Cooking wine; 1 g MSG

A Sichuan-style dish: whole chicken is stuffed with angelica root, ginger, and scallion, then braised until tender. The result is fall-apart tender, savory, and aromatic with a subtle herbal note. Traditionally regarded as a tonic that helps nourish the blood and support liver health.

1h 50m

Easy

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Ingredients

Whole hen One (about 1000 g)

Angelica root 15 g

Ginger (smashed) 10 g

Scallion (cut into sections) 10 g

Salt 3 g

Cooking wine 10 g

MSG 1 g

Instructions

Preparing the chicken

After slaughtering the chicken, remove the feathers, cut open the belly and wash clean, chop off the claws, blanch through with boiling water, then place in cold water to wash clean and drain off the moisture.

Preparing the aromatics

Wash the angelica root and cut it into several slices lengthwise according to the size of the pieces. Wash the ginger and scallions; smash the ginger and cut the scallion into sections for later use.

Stewing

Place the angelica root, ginger, and scallions inside the chicken cavity. Set the chicken breast-up in a clay pot, pour in an appropriate amount of clear water, add the salt and cooking wine. First bring to a boil over high heat, then switch to gentle heat and stew until the chicken is tender and falling apart.