Braised Pork and Chicken

March 17, 2025 60 Minutes Advanced

Nutritional Information

700 kcal
Calories
60g
Protein
25g
Carbohydrates
35g
Fat
Recipe Hot Dishes
Braised Pork and Chicken

This hearty and flavorful Chicken and Pork Stew combines tender free-range chicken, succulent pork, and aromatic spices for a deeply satisfying meal. The recipe starts by blanching the chicken and stir-frying pork to enhance texture and richness. A fragrant blend of scallions, ginger, garlic, eight horns, chili peppers, and peppercorns builds layers of bold, savory depth. Simmered slowly in soy sauce-infused broth, the chicken becomes incredibly tender while absorbing the rich umami flavors. Sweet corn and boiled eggs add a delightful contrast, making every bite more exciting. Perfect for family dinners, this stew is a comforting one-pot wonder—slow-cooked to perfection and finished with fresh scallions for a vibrant touch. Adjust cooking time based on your chicken’s tenderness, and enjoy a dish that’s both rustic and deeply delicious!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Cut the chicken into small pieces, put water in the pot, and blanch the chicken in cold water. After the water boils, remove the chicken and set aside.
Step 1
2
Step 2
Wash the pork, remove blood, and cut into small pieces. Cut the scallions into segments, and slice the ginger and garlic.
Step 2
3
Step 3
Put the pork in the pot, stir-fry to remove excess moisture, and slightly fry out the oil. Add scallions, ginger, garlic, eight horns, and chili peppers, and stir-fry with soy sauce for a while, then set aside.
Step 3
4
Step 4
Pour oil into the pot, add half of the scallions, ginger, garlic, peppercorns, and chili peppers, and stir-fry until fragrant. Add the chicken and stir-fry, then add the remaining scallions, ginger, and garlic, pour in soy sauce, and stir-fry for a while. Then pour in hot water, add a spoonful of salt, cover the pot, and simmer over low heat.
Step 4
5
Step 5
After about 30 minutes of cooking, add the pre-stir-fried pork, as the chicken I bought was a free-range chicken, which is harder to cook, and ordinary market chicken is more tender and does not require such a long time. I also added a corn and three eggs to stew together. Adjust the salt according to taste, and add water in time if the water is dry to prevent the pot from drying out.
Step 5
6
Step 6
After another 30 minutes of cooking, the water is dry, sprinkle with scallions, and it can be served.
Step 6

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