Recipes for cooking chicken in two ways

Marinate chicken pieces with cooking wine for 20 minutes.

Put into an oil-free pan

Stir-fry over medium-low heat until just cooked through, removing excess moisture.

Place the chicken in hot water, add ginger slices and angelica root, cover and bring to a boil over high heat, then reduce to a simmer and cook for about 2 hours. Old chickens are best simmered over low heat to extract the essence of the broth.

Simmer until the broth turns a light milky white. Taste the chicken and check if it falls off the bone. Adjust the salt, MSG, and white pepper to taste. Drain the chicken and set aside.

Soak dried green beans in advance, rinse them clean, and cut them into sections.

Cut the green bell peppers and bell peppers into pieces.

Sauté scallions, ginger, and garlic in the oil in the pan until fragrant.

Add hot pot base

Stir-fry the aromatics until fragrant

Dried green beans put into the pot

Add the cooked chicken pieces to the pot and stir-fry over high heat until evenly mixed.

Add 4 level spoonfuls of the original broth (chicken broth), cover and simmer for 15-20 minutes to cook the dried green beans and infuse the chicken pieces with flavor.

Add the chili peppers before removing from the heat and stir-fry evenly.

Adjust the saltiness and it's ready to serve.

Pour the broth into a bowl and sprinkle with a little chopped scallion.