Two Ways to Cook Chicken: Recipes for Home-Farmed Local Chicken

Clean the chicken, cut it into pieces, and set aside two drumsticks for the child.

Marinate half of the chicken with simple seasonings (oyster sauce, light soy sauce, fermented bean paste, oil, and cornstarch).

Mix well

Marinate for about 15 minutes

Sauté briefly in the pan

Fry until the surface is golden brown.

This chicken is quite fatty; it released a lot of oil.

Drain the chicken fat from the casserole dish, then add shallots, garlic, and ginger slices, and sauté until fragrant.

Chicken skin was also added.

Add the pan-fried chicken pieces

Simmer, adding a little white wine during the process.

Thicken the sauce with a little cornstarch slurry for better flavor.

It smells delicious!

It's done!

One bite a piece

This way of cooking chicken is so delicious with rice!

Marinate the other half of the chicken with goji berries, red dates, shiitake mushrooms, soybeans, a little oyster sauce, and salt for about 15 minutes.

Bring water to a boil, add the chicken, and steam for about 20 minutes (the exact time depends on the size and age of the chicken).

Home-raised chickens always taste really good!

Steaming preserves the chicken's natural flavor, while also making the meat very flavorful, even the broth is sweet and delicious – perfect for mixing with rice.

Let's eat!