Jie Jie Chicken Stew
| Chicken Wings/Pipa Legs 800g | Ginger 20 grams |
| Garlic 1 head | Red onion 1 |
| Starch 10 grams | Huang Xiao's Sauce 1 bag (205g) |
Step 1
Cut the onion and ginger into cubes, cut the garlic in half, cut the chicken on both sides, and cut the chicken legs into cubes.
Step 2
Use 100 grams of soy sauce and 10 grams of starch, grab the chicken pieces evenly, pour in a little oil, seal and marinate for 15 minutes
Step 3
Heat the oil in a casserole, add onions, garlic and ginger, stir-fry
Step 4
Add the marinated chicken pieces, add 100 grams of soy sauce, and stir-fry evenly
Step 5
Cover, simmer over medium heat for 5 minutes, open the lid and sprinkle with chopped green onion, done
Step 6
Because it’s so fragrant and tender, I’ve remembered it for a long time after eating it once. I’m reproducing it today so that everyone can enjoy it together. Jie Jie Chicken Pot Cooking Tips✅ Jie Jie is an onomatopoeia in Cantonese. It is a mature method of stewing ingredients. It is similar to pot stewing. You can make a lot of delicious food by analogy.
✅ There is no need to add water to this dish. It can be made in a casserole or a well-sealed cast iron pot. You can also pour it in a circle along the lid of the pot during the simmering process to make the aroma more intense.
✅ The sauce I used already contains the necessary oil for making this dish, so there is no need to add other seasonings, and the dish can be made with one sauce.
