Stewed Whole Chicken in Clear Broth
A classic clear stewed chicken dish with delicate flavor, tender meat, and nourishing broth, perfect for family meals.
Ingredients
7 items- Whole chicken 1 (about 1500g)
- Ginger 5 slices
- Scallion 3 segments
- Shaoxing wine 2 tbsp
- Salt to taste
- White pepper a pinch
- Goji berries 1 small handful
Nutrition
Steps （6 steps）
Rinse the chicken thoroughly, cut off head, feet and tail. Soak in cold water for 20 minutes to remove blood, then drain.
Place chicken in a pot with cold water, add 2 ginger slices and 1 scallion. Bring to a boil over high heat, skim off foam, boil for 3 minutes. Remove and rinse with warm water.
Transfer the blanched chicken to a clay pot. Add remaining ginger, scallion and Shaoxing wine. Pour in enough hot water to submerge the chicken, bring to a boil.
Reduce heat to low, cover and simmer gently for about 1.5 hours until the chicken is tender and a chopstick can easily pierce the thickest part of the thigh.
Uncover, skim off excess fat. Season with salt and white pepper, continue to simmer for 5 minutes.
Carefully transfer the chicken to a serving bowl, pour over the broth, garnish with soaked goji berries and chopped scallions. Serve hot.
Tips
1. Add salt only at the end to keep the meat tender. 2. A clay pot retains heat better and deepens flavor. 3. Always rinse the blanched chicken with warm water to prevent meat from tightening.
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