The Secrets to Making Delicious Stewed Chicken with Yam (Yuerji)
During the days at home, seeing the videos of 'yuerji' (stewed chicken with yam) posted on friends' circles, and hearing the 'brush' sound when hot oil is poured over it, you can almost feel the aroma of chili and flower through the screen.
In the hard dishes of Sichuan cuisine, if there is no final pouring of hot oil, this dish is destined to be without soul.
As a Chongqing native, how can I tolerate days without spicy and numbing flavors? So I quickly made a pot of 'yuerji'.
The recipe is actually very simple, even kitchen newbies can easily master it.
Main ingredients: half a chicken (about 500g), 500g yam.
Excuse me, also this simple?
Okay, I admit, the ingredients do seem a little excessive, but everyone should adjust according to their own circumstances. If you have plenty of ingredients, that's the best.
Step one:
Cut the chicken into small pieces, then wash and drain the blood water.
Step two:
Peel the yam and cut it into small pieces and set it aside.
Step three:
Heat the pot until it smokes, then pour in vegetable oil, add ginger slices and garlic to fry fragrant, then add the chicken pieces and stir-fry.
At this time, you should use high heat to stir-fry, when the chicken surface is slightly browned and cooked, pour in old chicken broth and stir-fry evenly.
Step four:
Pour in the hot pot base and Chongqing chicken base seasoning, about 1000ml of water.
Use high heat to bring to a boil, after simmering for 5 minutes, maintain a gentle simmer.
Step five:
When the chicken is cooked, add the washed and cut yam into the pot, after about 15 minutes, when the yam is soft and sticky, it is ready.
Step six:
Add sugar and chicken broth to adjust the seasoning, when the soup is well-flavored, pour it into a bowl.
Because we directly eat it in the pot at home, so we ignore this step.
Step seven:
The most critical step is here! In the hot, high-temperature hot oil, add chili flakes and flower, then brush it over the yam and potato, when you hear the 'brush' sound, add scallion greens, and this pot of 'yuerji' is complete.
The recipe for 'yuerji' also has many different variations, but the key to Chongqing 'yuerji' is its spicy and numbing flavor, which is great for eating with rice and drinking.
This 'yuerji' recipe is also suitable for many other dishes, such as Chongqing hot and spicy fish. You just need to replace the Chongqing chicken base seasoning with Chongqing hot and spicy fish seasoning.
Anyway, I'm bored at home, so let's improve my culinary skills, try it out!
