Spiced Chicken Recipe
Spiced and stewed Dishes Recipes

Ingredients

22/3 lbs
1
9 oz
1 bottle
2 T
1 piece
1
1 t
1 t
1 parcel

pig bone
small bottle Kao-Liang wine
rock sugar
brown soy sauce
salt
ginger
chicken
MSG
sesame
spiced bag (brown pepper, aniseeds, liquorices root, cassia bark, dried orange peel and fennel etc.)

Directions:

1. Steam pig bone and a spiced bag in 10 C water over medium heat for 1 hour, remove bone, add Kao-Liang wine, rock sugar, brown soy sauce and salt and ginger and steam again till 10 minutes, to make spiced soup.

Methods:

1. Clean chicken, simmer it in spiced soup over low heat till chicken meat is tender, ( turn often to keep chicken from sticking to the pan and burning) then remove.

2. Cut chicken into bite-sized pieces, and arrange in serving plate in original chicken shape.

3. Mix 3 T spiced soup with 1 t MSG, 1 t sesame oil in a bowl and stir evenly, pour over chicken and serve.

Notes:

1. Spices can be bought in Chinese medicine store.

2. Old spiced soup is better than newly cooked soup.

3. The salted taste of spiced soup is the same as soy sauce, if too salty you may dilute by adding water.

4. Keep spiced soup carefully, it has to be cooked once every two days in summer, every 4-5 days in winter to keep from becoming sour.

5. This juice may be applied to all kinds of food, such as spiced meat, spiced pig liver, spiced pig tongue etc.