Homestyle Chicken Pieces
A rich, savory home-style stew featuring chicken with bamboo shoots and carrots as the main ingredients.
Ingredients
large spring chicken (gutted, deboned, and cut into pieces)
900 g
carrots (peeled into water chestnut shape)
250 g
vegetable oil (about 50 g actually consumed)
800 g
soy sauce
40 g
doubanjiang (broad bean paste)
100 g
lard
5 g
salt
10 g
ginger (sliced)
5 g
MSG
5 g
broth (1,500 g)
1500 g
scallion (sliced)
to taste
cooking wine
to taste
Instructions
1
Frying the ingredients
Gut and debone the chicken, cut it into pieces, fry in oil heated to roughly 80% hot, then remove. Peel the carrots into water chestnut shapes, briefly fry them in oil as well, then remove. Slice both the scallion and the ginger.
2
Braising the dish
First, fry the doubanjiang until crisp in a little lard, add the broth and simmer for a while, strain off the doubanjiang solids, then add the chicken pieces along with the scallion, ginger, salt, and cooking wine. Bring to a boil, skim off the foam, and simmer over low heat until about 80% tender, then add the carrots. Once both the chicken and the carrots are fully tender, reduce the sauce to concentrate it, adjust the seasoning to taste, and serve.
