Cuttlefish Stewed Chicken
A soup made by stir-frying pieces of chicken with cuttlefish, then simmering with cold water on low heat for three hours.
Ingredients
whole chicken (cut into pieces)
1200 g
cuttlefish (soaked, tendons and skin removed, cut into pieces)
250 g
Shaoxing wine
1.5 tsp
salt
1 tsp
MSG
a pinch
white pepper
a pinch
ginger
2 slices
scallions
2
Instructions
1
Step 1
Clean the whole chicken and cut into pieces. Soak the cuttlefish, remove the tendons and skin, and cut into pieces.
2
Step 2
Heat oil in a wok until hot, add the chicken along with the Shaoxing wine, ginger, and scallions, and stir-fry briefly (this makes the broth white and fragrant while removing any fishy smell).
3
Step 3
Place the chicken in a stewing pot (or clay pot), add the cuttlefish and an appropriate amount of cold water, and simmer on low heat for about 3 hours. Season with salt, MSG, and white pepper to taste.
