Stewed Chicken with Kelp
A savory stew featuring chicken chunks, kelp, potato, and carrot, enriched with the aromatic flavor of mushroom sauce.
Story
This comforting stew brings together tender chicken and hearty vegetables in a rich, savory broth. The mushroom sauce adds a deep, aromatic note that permeates the kelp and root vegetables as they slowly simmer in the clay pot. Served piping hot, the dish offers a satisfying balance of textures and a warm, home-cooked aroma.
Ingredients
Chicken chunks
400g
Potato
100g
Carrot
80g
Kelp
200g
Light soy sauce
5g
Zhongjing mushroom sauce
8g
Salt
to taste
Cooking wine
5g
Instructions
1
Step 1
Add clear water and cooking wine to the pot
2
Step 2
Chop the chicken pieces
3
Step 3
Add to the water to cook
4
Step 4
Wash after cooking
5
Step 5
Put the washed chicken pieces in the pot to stir-fry
6
Step 6
Stir-fry for two minutes
7
Step 7
Peel and cut the potatoes and carrots
8
Step 8
Cut the kelp
9
Step 9
Add the potatoes and carrots to the stir-fried chicken pieces and mix well
10
Step 10
Add the mushroom sauce after mixing well
11
Step 11
Stir-fry continuously for a while
12
Step 12
Add the kelp to stir-fry after mixing well
13
Step 13
Add light soy sauce and mix well
14
Step 14
Add clear water after stir-frying
15
Step 15
Bring to a boil over high heat, then transfer to a clay pot to stew
16
Step 16
Stew slowly over medium heat
17
Step 17
Stew until the sauce reduces
18
Step 18
Then serve on a plate
