This so-called “farmhouse” stewed chicken with Shandong flavor is actually a home-made dish, which is also called Shandong “spicy chicken” in some restaurants. It’s not difficult to make. When I was a child, I didn’t eat less, but my mother’s taste was light and not so spicy. Sometimes I didn’t even put spicy at all, just stir fry and stew. Now to do it by yourself, the key is to find a real “native chicken”.


Half chicken (native chicken, domestic)
6 peppers


Step 1
Wash native chicken and pepper

Step 2
Wash scallion and ginger and dry pepper; Star anise, cinnamon and fragrant leaves

Step 3
Cut the native chicken into large pieces the size of walnut

Step 4
Remove the seeds of pepper and cut into hob pieces

Step 5
Cut onion and ginger into large pieces and set aside

Step 6
Start the frying pan, heat the pan and add cool oil. Add about 1 tablespoon of vegetable oil. Add star anise, cinnamon and fragrant leaves. Turn the heat down and stir fry until fragrant

Step 7
Put in the chicken, stir fry over medium high heat until the chicken is discolored, skin shrinks and slightly scorched

Step 8
Add a little cooking wine and continue to stir fry until the cooking wine is dry

Step 9
Add soy sauce and soy sauce, stir well

Step 10
Add the sweet sauce

Step 11
Continue to stir fry until the chicken is evenly colored

Step 12
Add onion ginger and dry red pepper, and continue to stir fry until onion ginger is fragrant

Step 13
Add appropriate amount of boiling water, the amount of water depends on the quality of native chicken. If the chicken is older, add more water and stew for a long time to avoid adding water in the middle; If the chicken is tender, or you use an ordinary broiler chicken, you should add less water, boil it over high heat and remove the froth

Step 14
Turn the heat down to cover the pot and simmer for 1 to 2 hours. When the chicken is cooked and rotten, turn the heat up to collect the juice

Step 15
When the juice is almost finished, add the pepper

Step 16
Stir fry until the peppers soften slightly, and then add a little salt to taste