Day Three of the New Year: Dig Into Super Stir-Fried Chicken with Real Relish
How could a New Year’s Eve table be complete without one spectacular showstopper? Huairou Snail Farm in Beijing is renowned not only for its organic vegetables but also for its free-range roosters — but what’s the tastiest way to cook one? Snail Farm shares its own recipe for “Super Stir-Fried Chicken”. On the third day of the New Year, dig into a plate with real relish!
Ingredients:
One free-range rooster from Snail Farm, colour peppers (for colour), spring onion and ginger, 100g, ten Sichuan peppercorns,
one star anise, one small piece of cassia bark, two slices of dahurian angelica root, light and dark soy sauce, one can of beer, salt
Method: the whole process takes about two hours
1. Wash the rooster and chop into chunks (a fresh chicken needs no blanching); cut the colour peppers into pieces.
2. Heat plenty of oil in a wok; fry the ginger slices until golden, then add the spices and stir-fry until fragrant.
3. Add the spring onion sections, lay the chicken chunks flat in the pan, and sear until the underside is set before stirring.
4. Stir-fry until the chicken is lightly charred and the oil runs clear, then add a splash of dark soy sauce for colour.
5. Pour in the beer and stir-fry again; add boiling water to just cover the chicken.
6. Season with salt and light soy sauce, cover, and simmer over a medium heat.
7. When the sauce has almost reduced, add the green and red peppers and stir-fry.
To buy, follow @Beijing Organic Farmers’ Market
Dinner is served! This New Year, enjoy something wonderful that you can trace to its source.
Foodthink, together with our fellow farmers at the Beijing Organic Farmers’ Market, is serving up a “New Year’s Feast Recipes” collection made from the farmers’ very own produce.
There are no recipes measured to the exact gram or minute in this collection, and no elaborate, fussy techniques.
What there is instead is a settled confidence in the ingredients and plain, heartfelt advice — the kind you give family.
When the produce is grown with care, there’s no need to rack your brains. Straightforward, easy methods and just the right heat — that’s all it takes.
Behind every dish in this collection stands a real person —
our farmers know exactly what makes their produce special, and they know how to do it the most justice.
When a block of tofu can give its name, a chicken can tell its story, and a daikon dares you not to peel it — great flavour simply follows.
From the second to the seventh day of the New Year, one dish from each of our six farmers — a different one every day.
Day Two of the New Year: Steamed Free-Range Mountain Pork
Grown with care, cooked with ease, eaten with peace of mind.
