Chinese Rooster Stew (红烧大公鸡)



Free range chicken always tastes better than mass farm raised chicken. Sometimes some Chinese supermarkets carry them. I happened to buy one recently and could not wait to make a stew out of it. Head, neck, wings, thighs and drumsticks were used in this dish, the body went to Spicy Sichuan Style Chicken Salad. Essentially a 4 pound chicken can make 2 dishes.

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 1 fresh free range rooster (available in some Chinese supermarket), around 4 lb. Head, neck, wings, thighs and drumsticks used in this dish.
  • 1 tablespoon white wine
  • 1 tablespoon canola oil
  • 3 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • A few slices of ginger
  • 1 green onion (why buy from store? grow your own green onion)
Preparation Time:  15 minutes
Cooking Time:  35 minutes
Servings: 4

Cooking Steps

1. Buy freshly butchered rooster (available in some Chinese supermarket). Rinse clean.
2. Cut off the cock's head, neck, wings, drumstick, thighs, these will be used in this stew. Leave the back and breast (basically the body) to make Spicy Sichuan Style Chicken Salad.
    This step takes about 10 minutes.


Whole cock including head and feet


This stew uses head, neck, wings, thigh and drumstick.


Leave the body and feet for 2 other dishes.

3. Heat a non sticky wok or pan, add 2 tablespoon canola oil, throw a few slices of ginger, a few chunks of green onion, let them pan fry for a few minutes to get the aroma out.


4. Add the cock's head, neck, wings, legs, thighs, let the meat cook for 10 minutes or so.


5. Flip the chicken meat and pan fry for another 10 minutes to fully cook the meat.

6. Add 1 tablespoon white wine, 3 tablespoon soy sauce, 1 tablespoon brown sugar, stir even.
7. Cover the wok to simmer for 10 minutes.

 

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