Recipe for Braised Black Chicken with Young Ginger and Yam

Make sure to squeeze out all the water from the cleaned chicken pieces. Make a few slits in the chicken thighs to help them absorb the marinade, then add cooking wine and rub them in.

Old breed of black-boned chicken raised on farm grain for 1 year

Peel the Chinese yam, cut it into small pieces with a rolling cut, and soak it in water to prevent it from oxidizing and turning black.

Cut the pickled chili peppers into small pieces

Cut pickled ginger into small pieces

Sauté ginger slices and pickled ginger in the oil in the pan until fragrant.

Add the chicken pieces to the pan and stir-fry over high heat to remove excess moisture and cook until done.

Add cooking wine and let it sizzle.

Add star anise and angelica root

Add second batch of soy sauce

Stir-fry evenly

Add 2 small bowls of water to a pot, cover, bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes.

Stir-fry a few times during cooking to ensure even heating, until the broth is reduced to about half.

Yam into the pot

Pour the pickled chili peppers into the pot

Stir-fry evenly, cover and simmer for about 10 minutes until the sauce thickens, then adjust the salt and MSG to taste.

Chicken cooked with pickled ginger and sour chili peppers is flavorful and delicious.