Homestyle Chicken Stew
A fragrant and flavorful home-style dish made by frying then braising chicken and carrots.
Ingredients
Young chicken (gutted, deboned, and cut into pieces)
900 g
Carrots (peeled and shaped like water chestnuts)
250 g
Vegetable oil (about 50 g actually used, heated to 80% hot)
800 g
Soy sauce
40 g
Doubanjiang (bean paste, fried in a little lard until fragrant)
100 g
Lard
5 g
Salt
10 g
Ginger (sliced)
5 g
MSG (monosodium glutamate)
5 g
Broth
1500 g
Scallions (sliced)
to taste
Cooking wine (mentioned in steps but not listed in original ingredients)
to taste
Instructions
1
Step 1
Gut and debone the chicken, cut it into pieces, deep-fry in oil heated to 80% hot, then remove. Peel the carrots and shape them like water chestnuts, briefly fry them in oil as well, then remove. Slice the scallions and ginger.
2
Step 2
Fry the doubanjiang in a little lard until fragrant, add the broth and simmer briefly, strain out any doubanjiang residue, then add the chicken pieces along with the scallions, ginger, salt, and cooking wine. Cook through and skim off the foam.
3
Step 3
Simmer over low heat until about 80% tender, then add the carrots. Once both the chicken and carrots are fully tender, reduce the sauce until thickened.
