Half steamed and half dry-pot: Say goodbye to just boiled chicken!
Materials
Two Ways to Cook Chicken: Steps for Making Home-Farmed Local Chicken
Clean the chicken, cut it into pieces, and set aside two drumsticks for the child.
Marinate half of the chicken with simple seasonings (oyster sauce, light soy sauce, fermented bean paste, oil, and cornstarch).
Mix well
Marinate for about 15 minutes
Sauté briefly in the pan
Fry until the surface is golden brown.
This chicken is quite fatty; it released a lot of oil.
Drain the chicken fat from the casserole dish, then add shallots, garlic, and ginger slices, and sauté until fragrant.
Chicken skin was also added.
Add the pan-fried chicken pieces
Simmer, adding a little white wine during the process.
Thicken the sauce with a little cornstarch slurry for better flavor.
It smells delicious!
It's done!
One bite a piece
This way of cooking chicken is so delicious with rice!
Marinate the other half of the chicken with goji berries, red dates, shiitake mushrooms, soybeans, a little oyster sauce, and salt for about 15 minutes.
Bring water to a boil, add the chicken, and steam for about 20 minutes (the exact time depends on the size and age of the chicken).
Home-raised chickens always taste really good!
Steaming preserves the chicken's natural flavor, while also making the meat very flavorful, even the broth is sweet and delicious – perfect for mixing with rice.
Let's eat!
Two ways to cook chicken: Tips for raising local chickens
1. Since it's home-raised chicken, I didn't blanch it. 2. Marinating it beforehand will make it more flavorful. You can substitute the steamed soybeans, mushrooms, and other side dishes with your favorites.
