Ingredients for Braised Chicken in Winter
500g boneless chicken
150g pork rinds
1/2 carrot
1-2 wood ear mushrooms
Seasonings: Fish sauce, salt, seasoning powder, pepper, cooking oil
How to cook Braised Chicken in Winter
Step 1: First, you need to take the boneless chicken and cut it into small pieces, marinate with 1 tablespoon of fish sauce, 1/2 teaspoon of salt, 1 teaspoon of seasoning powder, 1/2 teaspoon of pepper, and 1/2 teaspoon of minced dried onions.
Step 2: For the chicken bones, chicken feet, and pork rinds, blanch them briefly, wash them clean, then put water in a pot and simmer to extract the gelatinous broth that will help the meat set easily. Note that you should simmer with low heat and open the lid, skim off any impurities.
Peel the carrot, shape it into flowers as desired, then blanch it until cooked. Soak the wood ear mushrooms and dried black fungus until soft, then cut into bite-sized pieces. After simmering for about 1 hour, remove the bones and strain the broth into a pot.
Next, stir-fry the minced dried onions until fragrant, then add the chicken and stir-fry until cooked. Then add the wood ear mushrooms and dried black fungus and stir-fry together.
Step 3: Transfer the stir-fried chicken, wood ear mushrooms, and dried black fungus into the pot of broth, season with appropriate seasonings. Simmer over low heat, regularly skim off any impurities to keep the broth clear.
Step 4: When the chicken is tender, turn off the heat and let it cool. Place carrot flowers at the bottom of the dish or container, then add the chicken, wood ear mushrooms, and dried black fungus, pour enough broth, sprinkle some pepper, and wrap tightly with cling film. Put it in the refrigerator for 3-4 hours until the meat sets. Gently shake the dish to release the meat from the mold, or use a thin knife to gently separate the meat from the mold and invert it onto a plate to enjoy.
Step 5: The set meat is firm and not broken, the chicken meat is tender and sweet, the wood ear mushrooms are crunchy, the dried black fungus is fragrant, and the broth is cool and smooth, with the aroma of pepper. This is a traditional dish in the winter of the Northern region, especially during Tet (Lunar New Year).
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