1. How to Cook Black Bean Stewed Tough Chicken
Preparation: 20 minutes
Processing: 2 hours
Serving Size: 2 – 3 people
Ingredients for Cooking Black Bean Stewed Tough Chicken:
- 1 tough chicken
- 50g black beans
- 50g shiitake mushrooms
- 1 tomato
- 3 small bowls of boiled chicken broth
- Spices: [insert spices here]
Steps for Cooking Black Bean Stewed Tough Chicken:
Step 1 Prepare the Ingredients
Start by rubbing the chicken’s skin and gut with salt. Clean the black beans and shiitake mushrooms, and soak them in water for 1-2 hours until they soften. Drain the soaked ingredients and cut the tomatoes into bite-sized pieces.
Marinate the chicken with 1 teaspoon of bouillon, ½ teaspoon of ginger, and minced garlic for about 30 minutes. Keep the chicken whole and tie the legs and wings with scallions. Place the marinated chicken and prepared ingredients in a clay pot, add 3 small bowls of boiled chicken broth, and stew over low heat for 1 hour.
Note: It is recommended to use a clay pot for stewing the chicken instead of a pressure cooker.
After stewing for 1 hour, check the amount of water in the pot. If there is excess water, continue stewing until there is around 1 small bowl of water left. Then, turn off the heat, add more seasonings to taste, and serve in bowls.
For reference: Delicious and nutritious, no different from tough chicken with black bean stew.
2 Tips for Choosing Delicious Tough Chicken
To ensure the deliciousness of black bean stewed tough chicken, it is essential to choose high-quality chicken. When selecting tough chicken, consider the following:
- Color: The chicken’s skin should be shiny black, firm, and smooth, without stickiness.
- Taste: The chicken should have a distinctive strong smell of blood, characteristic of our chicken.
- Size: Good tough chicken usually weighs around 1 kg, feels solid in hand, and is sold with chicken liver.
3 Tips for Making Delicious Tough Chicken Stew
For a tasty tough chicken stew, follow these tips:
Start by stewing the black beans and tomatoes first. Once they release their liquid, add the chicken. This method allows the chicken to absorb flavors better and become tender more quickly.
Cook the chicken over medium heat. When the water boils, reduce the heat to low and simmer for 5 minutes. After 10 minutes, flip the chicken. When the chicken is nearly cooked, add 3 teaspoons of rice wine to the water. Then, turn off the heat, cover tightly, and let it sit for 20 minutes.