Pepper stomach chicken, a beloved Cantonese delicacy, warms both body and soul with its spicy, aromatic broth and tender meat. Here’s a step-by-step guide to crafting this comforting dish.
Ingredients: 1 chicken (cut into pieces), 1 pork stomach (cleaned and boiled), 50 Sichuan peppercorns (lightly crushed), 10 black peppercorns, ginger (sliced), garlic, goji berries, red dates, and salt.
Steps:
1. Prep the chicken and stomach: Blanch chicken pieces in boiling water to remove impurities. Soak the boiled pork stomach in cold water, then cut into strips.
2. Sauté aromatics: Heat oil in a pot, stir-fry ginger, garlic, and crushed peppercorns until fragrant.
3. Simmer: Add chicken, stomach, and enough water to cover. Bring to a boil, then reduce heat. Add goji berries and red dates.
4. Cook low and slow: Simmer for 1.5–2 hours until the chicken is tender and the broth is rich. Season with salt to taste.
Tips: For a spicier kick, add more peppercorns; for a milder flavor, reduce the amount. The broth should be piping hot, perfect for dipping rice or bread. Serve hot and savor the harmonious blend of peppery warmth and savory goodness.
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