OctagonBaby ChickenStewPreparation Ingredients:

Main ingredients: 1 young chicken (about 750 grams).

Auxiliary materials:Lettuce leaves 100 grams,Bulb flowers (Carrot) 2 grams,Coriander leaves 5 grams.Seasonings: 3 star anise, 20 pieces of scallion segments,Ginger slices 15 grams, Shaoxing wine 10 grams, colored sugar 10 grams,Dark soy sauce 10 grams,

Fine salt 3 grams,Black pepper powder 1 gram,Monosodium glutamate 5 grams,Sugar 15 grams, thin starch 5 grams, fragrance oil 5 grams, fresh broth 1500 grams,Peanut oil as needed.(Prepare a bamboo grid)Characteristics of Octagon Baby Chicken Stew:Rich in star anise flavor, salty and pure with slight sweetness.Teach you how to make octagon baby chicken stew, how to cook it so it tastes good1. Split the chicken from the back, remove the spine bone, organs, cut off feet,wing tips, wash thoroughly.Blanch the chicken, spine bone, feet, and wing tips, drain with a sieve, pat dry the chicken body evenly with colored sugar.Wash the lettuce leaves.2. Clean the pot, add peanut oil to heat until seven-tenths hot, deep-fry the chicken until orange-red, drain in a sieve.Quickly return to the fire, add star anise, slightly fry with remaining oil, add scallion segments and ginger slices to stir-fry, pour Shaoxing wine, add spine bone, feet, wing tips, cover with bamboo grid, place chicken breast side down on the bamboo grid, season with dark soy sauce, fine salt, black pepper powder, sugar, bring to a boil, cover with lid, simmer over low heat for 1 hour.

Place lettuce leaves in a medium-sized stew pot (earthenware), arrange cooked chicken on top of the lettuce leaves.

Remove scallion segments, ginger slices, star anise from the broth, add flower heads, add monosodium glutamate, thicken the sauce with thin starch and fragrance oil, pour over the chicken.

Place the stew pot on a stove-top burner to heat through, sprinkle with lettuce leaves, cover and serve.

Tip: Using this method, change seasonings by adding appropriate NestleCoffeeand sugar, can make "Café Baby Chicken Stew".Dip the chicken, ribs, feet, and wing tips in boiling water, drain with a colander, pat dry, and evenly coat with sugar color.Wash the lettuce leaves.

2. Wipe the pot to remove any residue, add peanut oil and heat to seven-tenths hot, fry the chicken until it turns orange-red, then drain with a colander.Return the pot to the stove, add star anise, briefly fry in the remaining oil, add scallions and ginger, stir-fry until fragrant, pour in cooking wine, add feet, ribs, and wing tips, cover with bamboo lid, add fresh broth, arrange the chicken breast downward on the bamboo lid, season with soy sauce, salt, pepper, and sugar, bring to a boil, cover, switch to low heat for 1 hour of simmering. Place the lettuce leaves at the bottom of a medium-sized earthenware pot (casserole), place the simmered chicken breast upward over the lettuce.Remove the scallions, ginger, and star anise from the pot liquid, add flavor ingredients, season with monosodium glutamate, reduce the juice to a thick consistency, thicken with water starch and sesame oil, pour over the chicken.Place the casserole on a burner to heat through, sprinkle with lettuce leaves, cover and serve on a tray.

Note: Using this method, by changing the seasonings and adding an appropriate amount of NestléCoffee and sugar, you can make "Café Chicken Casserole".Sugar can be used to make "Café Chicken Stew".2| Coffee Chickens in a Steamer Pot..