Stir-fried cucumber with chicken (homestyle)

Method

1. 01

   Step 1

   Cut the chicken into pieces, wash and soak it. Then prepare scallions about the length of a finger, slice ginger about the size of a thumb, and peel three cloves of garlic (I bought a black-legged chicken; my mom said it's more fragrant when stir-fried).

   

2. 02

   Step 2

   Place the chicken pieces in a pot, along with the prepared scallions, ginger, and garlic. Add cooking wine, Sichuan peppercorn powder, five-spice powder, and one and a half spoonfuls of salt. Add enough cold water to cover the chicken and bring to a boil.

   

3. 03

   Step 3

   Prepare sliced ​​scallions about one finger's length long and sliced ​​three cloves of garlic (place them on the plate to save food and make them easy to take out).

   

4. 04

   Step 4

   Prepare three cucumbers, wash them, and cut them into chunks or strips (cutting them into strips makes them cook faster and allows them to absorb more flavor; the reason for not slicing them is that chicken contains a lot of bone fragments, and you might choke on them if you slice them).

   

5. 05

   Step 5

   Skim off any foam from the cooked chicken, remove the chicken, rinse it with cold water, and drain it.

   

6. 06

   Step 6

   Pour the skimmed chicken broth into a bowl (leave the chicken scraps at the bottom of the pot, as long as there are no impurities).

   

7. 07

   Step 7

   Pour a large spoonful of oil into the pot and heat until it is 60% cooked.

   

8. 08

   Step 8

   Add the prepared scallions and garlic and stir-fry.

   

9. 09

   Step 9

   After the aroma is released, add the chicken, a spoonful of black pepper, a large spoonful of light soy sauce, a large spoonful of dark soy sauce, a small spoonful of oyster sauce, and a large spoonful of cooking wine. Stir-fry (a large spoonful is two-thirds of a large spoonful, a small spoonful is ½ a large spoonful, and a small spoonful is one-third of a large spoonful).

   

10. 10

    Step 10

    Add the prepared chicken broth to the pot and stir-fry evenly.

    

11. 11

    Step 11

    Add the prepared cucumber and simmer for about ten minutes.

    

12. 12

    Step 12

    Simmer until the water is half gone, then add salt and chicken bouillon and stir-fry evenly (add the salt about one minute before taking it off the heat; adding it too early will make the chicken tough, while adding it too late will result in a lack of flavor).

    

13. 13

    Step 13

    Plate and serve (I forgot to take a picture when it was done cooking, I took one after we finished eating).