Liangshan Chicken Recipe

Liangshan Chicken is a special delicacy. The most important thing in making Liangshan Chicken is to choose the ingredients. You should choose chicken breeds that exercise regularly and run in the mountains. This is the best choice because such chickens eat natural food. Daily exercise will make the quality of chicken meat very good. In addition, you should also choose some high-quality condiments, such as wolfberry, jujube, adenophora, angelica, etc. to make the chicken.

Liangshan Chicken Recipe

1. Materials:

1. A free-range chicken.

2. 2 pounds of taro (the amount can be increased or decreased according to your preference. Taro is very delicious, so it is recommended to add more).

3. Add black fungus and bamboo shoots as desired.

4. Take as much lettuce, tofu, vermicelli and other vegetables as you like.

2. Liangshan Chicken

Ingredients 2: 25 grams of angelica, 20 grams of astragalus (optional), two garlic cloves, a piece of old ginger, about one or two pickled red peppers, a large piece of pickled ginger, about 80 grams of bean paste, about 80 grams of fermented black beans, dried peppers according to personal preference, about 80 grams of chili oil, a tablespoon of sugar, and some salt.

Peel the taro and cut into pieces, cut the chicken into small pieces and rinse them repeatedly with clean water, slice the angelica, cut the astragalus into sections, blanch the bamboo shoots and tear them into strips, soak the fungus and tear them into small pieces, peel the lettuce and cut into strips, slice the pickled ginger, cut the pickled pepper into two sections, and peel the garlic.

Put about 2 taels of oil in a wok and heat it to 40% hot. Add peppercorns, dried chilies, and bean paste in turn and stir-fry over low heat. After the bean paste is fried until fragrant, add garlic, old ginger, pickled ginger, and pickled chili peppers and continue to stir-fry over low heat. When the bean paste is almost dry and crispy, add the fermented black beans and stir-fry briefly, then add the oil, chili pepper and sugar and stir well.

Add the chicken and fry for about a minute. Add appropriate amount of boiling water and boil for a few minutes, then add angelica and astragalus. After boiling for a few minutes, add a large amount of boiling water, cover and cook over medium heat for about an hour. After about an hour, add taro, lettuce, black fungus and salt, cover and continue cooking for about half an hour until the taro is soft. Remove from heat and pour into hot pot before serving.

Method 2

Main ingredients: 1000g chicken, 250g taro. Accessories: 200g hot pot base, 500g konjac, 2 scallions, 6g adenophora, 1 piece of ginger, 1 head of garlic, 10ml salad oil, 10ml vegetable oil, 1 pinch of fennel, 1 bay leaf, 2 star anise, 12 dried chili peppers, 5g Sichuan peppercorns, 1 spoon of cooking wine, 1 root of angelica, 4 spoons of bone soup.

1. Steam the taro for 8 minutes after it is steamed. You don’t need to steam it too long, just until it is cooked through. If you can insert a chopstick into the taro but the taro is not completely scattered, then it is fine, because you will have to cook it in the pot later.

2. Put salad oil and vegetable oil in the pot and heat it up, then add fennel, bay leaves, star anise, chili pepper, Sichuan pepper, ginger and garlic, and stir-fry with the chicken

3. Stir-fry until the chicken shrinks and the aroma is fully released, then add a little cooking wine and pour in the previously stewed bone broth.

4. Add hot pot base. (PS: The hot pot base is already fried, the protein has been gelatinized to the extreme, and the aroma has been fully exuded. If you stir-fry the base at high temperature, first, the pot will stick. Second, the color will turn black. Third, the taste will be bitter.)

5. Add the Adenophora (after buying the Adenophora, wash it and soak it in boiling water)

6. Bring to a complete boil over high heat, then add the angelica. (Don’t put too much angelica, remember, the medicinal smell of angelica is too strong. If you put too much, the chicken will be ruined. Two whiskers are enough)

7. During the cooking process, boil the konjac first, drain the water, and cook the konjac while the chicken is cooking (if you don't like konjac, you can leave it out)

8. After boiling, turn to low heat and simmer slowly. After about an hour, when the chicken is 70% cooked, put the previously steamed taro in and cook it together. This way, by the time the chicken is done, the taro will not be mushy or stick to the pot, and it will be full of flavor. At this time, you can add konjac, and then when it is almost cooked, put in the scallion sections, and the Liangshan chicken is ready. (You can also change the pot and cook your favorite dishes directly on the induction cooker)