Stewed Chicken with Angelica
A classic Sichuan dish of angelica stewed chicken, prepared by stuffing the chicken cavity with angelica, ginger, and scallions before slow stewing. The finished dish is tender and savory with a faint medicinal aroma, and is traditionally valued for its blood-nourishing and liver-protecting effects.
Story
This beloved traditional Sichuan dish features whole chicken stuffed with fragrant angelica root, fresh ginger, and scallions, slow simmered to perfection until the meat is fall-apart tender. The finished dish boasts a rich, savory flavor with a subtle herbal undertone, cherished both for its comforting, melt-in-your-mouth texture and its long-held reputation as a nourishing, functional meal.
Ingredients
hen
1 piece (approximately 1000g)
angelica root (original text recognition error)
6g
ginger (crushed)
10g
scallion (cut into sections)
10g
salt
3g
cooking wine
10g
MSG
1g
Instructions
1
Prepare the chicken
After the chicken is slaughtered, remove all feathers, gut and clean it thoroughly, chop off the feet, blanch in boiling water until fully heated through, then rinse with cold water, and drain off excess moisture.
2
Prepare the ingredients
Wash the angelica root, cut it lengthwise into several pieces according to the size of the root chunks. Wash the ginger and scallions, smash the ginger, cut the scallions into sections, and set aside.
3
Stew the chicken
Stuff the angelica root, ginger, and scallions into the chicken cavity, place the chicken in a clay pot with the belly side facing up, pour in an appropriate amount of water, add salt and cooking wine, bring to a boil over high heat, then switch to low heat and stew until the chicken meat is tender and falling apart, and the dish is ready.
