Ingredients: a rooster and 200 grams of wax gourd.

Ingredients: a little ginger and garlic, a little dried pepper, a little coriander and two star anises.

Seasoning: 20g of cooking wine, 3g of light soy sauce, 2g of light soy sauce, 1g of aged vinegar, 5g of oyster sauce, 1g of salt and 1g of chicken essence.

Steps of stewed chicken with wax gourd

Step 1: First, wash the fresh native chicken (wash it several times to remove the surface fluff), chop it into small pieces with a knife (chop it evenly so that it can be tasted at the same time), then peel and wash the wax gourd, and cut it into wax gourd pieces (or strips can be used) with a knife.

Step 2, add a proper amount of clear water into the pot, add chicken pieces, and add a proper amount of cooking wine and ginger slices at the same time, blanch the chicken pieces (the purpose of blanching is to remove dirt in the chicken pieces, and at the same time, remove some fishy smell), and blanch them for three minutes and then take them out.

Step 3: Pour an appropriate amount of cooking oil into the pot. When the oil temperature is slightly hot, add ginger slices, garlic pieces, dried peppers and star anise and stir-fry. When the nose smells the fragrance, put the blanched chicken pieces into the pot and stir-fry, and stir-fry the water in the chicken pieces. (At this time, the chicken pieces have slightly changed color and will rattle in the pot.)

Step 4, add a proper amount of soy sauce to the pot for coloring (adding soy sauce in advance can stimulate the flavor in the soy sauce), until the soy sauce is evenly wrapped on the chicken pieces, then add a proper amount of clear water to the pot, then add soy sauce, oyster sauce, chicken essence, monosodium glutamate, salt, aged vinegar and a little cooking wine, boil over high fire, and then simmer over low heat for 30 minutes (the stew time of the chicken will be longer).

Step 5: When the chicken looks rotten, put the wax gourd in, cover the back and simmer for 10 minutes (this step is mainly to stew the wax gourd, but also to make the chicken thoroughly cooked and tasty).

Step 6: The last step is simple. Thicken the soup with uncooked flour (the purpose of thickening is to make the soup thick), and then add the onion and coriander to serve.