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What are the complete set of free-range chicken recipes?
Chicken is an indispensable ingredient on people’s dining tables, whether it is a small dish or various main dishes with a pivotal role, it cannot be separated from chicken. Eating more chicken can supplement protein, and chicken-based nourishing soups are the most suitable for patients after surgery, which is beneficial for wound healing. Free-range chicken is the most popular among chickens, so let’s take a look at the complete set of free-range chicken recipes below?
Method one:
1, When the oil is hot in the pot, add the chopped free-range chicken to remove moisture, then remove and set aside temporarily;
2, Add an appropriate amount of base oil to another pot, when the oil is 50 degrees hot, add ginger, garlic, and chopped chili peppers, and simmer slowly until the oil turns red and emits a fragrance, then turn up the heat and add green and red pepper strips, free-range chicken, and stir-fry for a moment. Add an appropriate amount of dark soy sauce, sugar, and cooking wine to adjust the taste, stir-fry evenly, add an appropriate amount of water, turn to medium heat, cover the pot, and simmer for about 10 minutes, then thicken the sauce and turn off the heat.
Method two:
1, Wash the free-range chicken and green peppers and set aside.
2, Wash the scallions and ginger, wipe the dried red chili peppers clean, and prepare star anise, cassia bark, and dried bay leaves.
3, Cut the free-range chicken into large pieces the size of walnuts.
4, Remove the seeds from the green peppers and cut into irregular cubes for later use.
5, Cut the scallions and ginger into large pieces for later use.
6, Heat the wok, add about 1 tablespoon of vegetable oil to the cold wok, add star anise, cassia bark, and dried bay leaves, and turn down the heat to slowly stir-fry until the fragrance is released.
7, Add the chicken pieces, turn to medium-high heat, and stir-fry until the chicken changes color, the skin shrinks, and becomes slightly crispy.
8, Add a little cooking wine, and continue to stir-fry until the wine is dried.
9, Add light soy sauce and dark soy sauce, and stir-fry evenly.
10, Add sweet soybean paste.
11, Continue to stir-fry until the chicken is evenly colored.
12, Add scallions, ginger, and dried red chili peppers, and continue to stir-fry until the scallions and ginger emit a fragrance.
13, Add an appropriate amount of boiling water, the amount depending on the quality of the free-range chicken. If the chicken is older, more water should be added for a longer cooking time to avoid adding water in the middle; if the chicken is younger or a common meat chicken is used, less water should be added, and the water should be brought to a boil with high heat, then skim the foam.
14, Reduce the heat, cover the pot, and simmer for 1 to 2 hours until the chicken is tender, then turn up the heat to thicken the sauce.
15, Add the green peppers when the sauce is about to thicken.
16, Stir-fry until the green peppers are slightly softened, then add a little salt to taste as desired.
