Sichuan Chicken Stew with Chinese Herbs
Sichuan — Mother recipe · ar de en es fr it ja pt ru zh
An authentic Sichuan dish that combines the rich flavor of chicken meat with local aromatic herbs, creating a hearty and comforting soup.
⏱️ 15 min prep + 75 min cottura · 4 porzioni · media
Ingredients
- 4 young chickens
- 10 cm of fresh ginger, grated
- 50g toasted and crushed sesame seeds
- 2 tablespoons vegetable oil
- 300ml chicken broth
- 50g rehydrated dried mushrooms
- 1 packet of powdered ginseng
- 1 packet of jujube (Chinese dates) in powder form
- 2cm of dried tangerine peel, grated
- 3cm fresh ginger, finely chopped
- 50g toasted and crushed black pepper
Method
- In a large pot, heat the oil and fry the chicken for about 10 minutes until golden brown.
- Add the chicken broth, rehydrated mushrooms, dried tangerine peel, powdered ginseng, and jujube. Stir well.
- Bring to a boil, reduce heat and simmer for about 1 hour until the chicken is tender and fully cooked.
- Stir in grated ginger and crushed sesame seeds. Cook for another 5 minutes, stirring occasionally.
- Turn off the heat and stir in toasted and crushed black pepper. Stir well and adjust seasoning with salt if necessary.
The story
Sichuan Chicken Stew with Chinese Herbs is a typical dish from the Sichuan region, known for its spices and aromatic herbs. This stew dates back to imperial China when it was prepared as traditional medicine before becoming part of local cuisine.
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