Two-Way Chicken: Half Stewed in Fragrant Soup and Half Stir-Fried
Peppers

Experience the ultimate chicken dinner featuring two distinct preparations: a nourishing whole-stewed herbal soup alongside a fiery, aromatic stir-fry packed with fresh peppers and spices.

Ingredients

• 1 whole chicken
• 1 bunch scallions
• 1 large piece ginger
• 4 cloves garlic
• a handful cordyceps militaris
• a handful morel mushrooms
• 1 tbsp Chinese prickly ash
• 2 pieces star anise
• 3 pieces bay leaves
• 1 circle white vinegar
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 circle beer
• 300 g green and red peppers
• 1 portion chicken testicles
• 1 tsp chicken bouillon
• 1 tsp thirteen-spice seasoning
• as needed cooking oil
• as needed water

Instructions

1. 1Place Whole Chicken in Pot

   

   Place the whole, uncut chicken parts into the rice cooker pot along with water to prepare for stewing.

   Tip: Stewing the chicken without cutting it into pieces helps retain a richer and better taste in the soup.
2. 2Prepare Soup Aromatics and Mushrooms

   

   Gather the aromatics and mushrooms needed for stewing the chicken soup, including scallions, ginger slices, cordyceps militaris, morel mushrooms, Chinese prickly ash, star anise, and bay leaves.

   Tip: Prepare all ingredients on a clean plate beforehand so they can be poured into the pot together.
3. 3Add Aromatics and Mushrooms

   

   Pour all the prepared aromatics and mushrooms, including scallions, ginger, cordyceps militaris, morel mushrooms, Chinese prickly ash, star anise, and bay leaves, directly into the pot with the chicken.

   Tip: Do not add seasonings yet; cover the lid and stew directly for an hour.
4. 4Fry Ginger Slices

   

   Heat the wok, pour in an adequate amount of cooking oil, and add sliced ginger. Fry the ginger until it turns golden brown to release its full aroma.

   Tip: Frying ginger first is essential for making stir-fried chicken fragrant.
5. 5Add Chicken to Wok

   

   Add the raw chopped chicken pieces directly into the wok with the hot oil and fried ginger. Allow the chicken to sear without moving it immediately.

   Tip: Do not move the chicken right away to let a proper sear form and prevent sticking.
6. 6Pour White Vinegar

   

   After both sides of the chicken pieces are seared golden and sound popping, pour a circle of white vinegar over them and continue stir-frying until the sour taste dissipates.

   Tip: Adding white vinegar helps enhance flavor and eliminate greasiness during stir-frying.
7. 7Add Scallions and Spices to Wok

   

   Add scallions, garlic, Chinese prickly ash, star anise, and bay leaves into the wok with the seared chicken, continuing to stir-fry.

   Tip: If available, you can also add a small piece of white peony root.
8. 8Pour in Sauces

   

   Pour in light soy sauce, dark soy sauce, and oyster sauce evenly over the chicken in the wok, stirring to coat well.

   Tip: This step adds a rich color and brings out a strong, appetizing aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions