Eat what's in season, and with lychees at their peak, try lychee-infused chicken. The broth is as sweet as coconut chicken, and the chicken is tender and smooth. The best part is that the preparation and ingredients are incredibly simple.
Materials
Steps for making lychee-infused chicken
A 150-day-old sunflower chicken, weighing about 2 pounds, is needed for two people. Therefore, only half a chicken should be chosen, and it shouldn't be too old, as it won't cook through easily when poached, and the meat will be tough.
Chop into small pieces, add half a spoonful of salt and a spoonful of cornstarch, mix well, then add half a spoonful of peanut oil, mix well and marinate for 10 minutes.
Choose lychees harvested from the right-grown white sugar apples.
Peel it, and it's best to remove the pit.
Put water in a pot, add chicken heads and feet, a few slices of ginger, bring to a boil over high heat, then reduce to low heat and simmer for 2 minutes.
Place the marinated chicken in the lowest heat, cover, and marinate for 10 minutes.
Add lychees and goji berries, keep the heat low, cover and simmer for 5 minutes.
Add a little salt to taste, and you're done! The recipe is simple, the soup has a hint of lychee sweetness, and the chicken is very tender.
Prepare a dipping sauce with three small red chilies, a piece of crushed sand ginger, hot oil poured over it, a squeeze of lime juice, a few lime slices, and finally a touch of steamed fish soy sauce or light soy sauce.
Tips for making chicken with lychee
The chicken should not be too old, and the chicken should not be poached over high heat, otherwise the meat will become tough.
