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The chicken is fragrant
1 serving
heat pork fat in a wok or pan and fry an entire chicken over high heat until brown. slice the ginger, cut the onion into half rings. finely chop the parsley and dill greens. transfer the bird to a clay mold, add ginger and onions, parsley and dill greens, spices, salt, pour in the chicken broth and steam until tender (1-
1. 5 hours). to prepare the sauce, strain the broth, in which the chicken was cooked for a couple, into a pan. bring to a boil, remove the foam and, rotating the pan, pour a thin stream of corn starch diluted in a small amount of cold water. remove the bird from the tin, divide into portions, put on a heated dish and pour over the cooked sauce.
heat pork fat in a wok or pan and fry an entire chicken over high heat until brown. slice the ginger, cut the onion into half rings. finely chop the parsley and dill greens. transfer the bird to a clay mold, add ginger and onions, parsley and dill greens, spices, salt, pour in the chicken broth and steam until tender (1-
1. 5 hours). to prepare the sauce, strain the broth, in which the chicken was cooked for a couple, into a pan. bring to a boil, remove the foam and, rotating the pan, pour a thin stream of corn starch diluted in a small amount of cold water. remove the bird from the tin, divide into portions, put on a heated dish and pour over the cooked sauce.
chicken - 200 g, pork fat - 2 tbsp. spoons, rice wine - 1 tbsp. spoon, ginger root - 3 cm, onions - 1 pc., parsley greens to taste, dill to taste, corn starch - 1 tsp, cloves - 1 pinch, anise - 1 pc., allspice - 1 pinch, chicken broth - 400 ml
