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Preparation
30 minutes
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Cooking
50 minutes
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Difficulty
Medium
Artichoke chicken stew is a very nutritious and delicious dish. Let’s get into the kitchen with TasteVN to learn how to make this delicious chicken dish for the family to enjoy!
Ingredients for Artichoke Chicken Stew Serves 3
Local chicken 500 gr Fresh artichoke 300 gr Shallots 10 gr Dried red dates 10 gr Minced garlic 10 gr Seasoning powder 3 teaspoons Salt 1 teaspoon Sugar 1/2 teaspoon
How to choose fresh ingredients
How to choose good local chicken
When buying live chicken, choose one with a sharp, shiny beak that is not slimy. The feathers should be smooth and shiny without any foul smell. When you part the feathers, you should see thin, soft skin, and when you press the meat, it should feel firm with some large yellow streaks under the breast and wings. If you see meat and blood vessels under the chicken’s wings, it indicates that the chicken is firm and has little fat.
If you buy pre-made chicken:
- Choose chicken with uneven skin color; the skin should be light yellow with darker yellow spots in some areas like the breast, wings, and back.
- The skin should be bright in color, thin, smooth, and highly elastic. The chicken meat should not have a foul or medicinal smell. There should be no bruises or blood clots on the chicken.
- When you press the chicken meat, it should have a good elasticity and feel firm, not slimy or deformed.
How to choose good artichoke
The best time to buy good artichokes is in the winter, around October to December.
Choose artichokes that feel heavy and firm. The flowers should be bright green, with fleshy leaves tightly closed together. When touching the leaves, they should be quite crisp and easy to break.
Ingredient image
How to prepare Artichoke Chicken Stew
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Prepare the chicken
If you buy live chicken, you need to bleed it, scald it with hot water, pluck the feathers, clean the internal organs, and then wash the chicken thoroughly with salt water. You can ask the seller to help with this step or buy pre-prepared chicken if you don’t have time.
How to clean the chicken properly, without odor:- Pluck all the feathers carefully, including the fine down feathers (the fuzz); the chicken will be whiter and have less odor.
- Rub the entire body of the chicken, the wing crevices, and the belly with a mixture of salt and vinegar in the ratio of 2 salt: 1 vinegar (or a mixture of lemon and salt), then rinse with clean water.
- Smash 1 piece of ginger and mix it with 50ml of white wine, rub it evenly on the chicken, and let it sit for 30 minutes. When cooking, wash the chicken again with water until it is completely clean.
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Marinate the chicken
Slice half of the shallots thinly, keep the other half whole.
Evenly rub 1 teaspoon of seasoning and the sliced shallots over the chicken, massage it thoroughly for 5 minutes, then marinate the chicken for about 30 minutes to let the flavors soak in.
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Prepping artichoke flowers
Wash the artichoke flowers thoroughly.
Cut the stems into pieces about 5 cm long, discarding the older, tougher parts. For the tender stems, peel off the hard outer layer to get to the soft core for cooking.
For large artichoke flowers, cut them into quarters; for smaller ones, cut them in half. Remove the inner stigma to avoid bitterness.
How to properly prep artichoke flowers without bitterness- Use the sharp tip of a knife to carefully cut away the stigma, being careful not to cut too deeply into the flower to avoid waste.
- Prepare a bowl of ice water mixed with a little salt and lemon. As soon as you finish cutting the flowers, immediately place them in this ice water to keep them white and prevent browning.
- When cooking, simply take the flowers out and rinse them again with clean water.
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Stir-frying the chicken
Place a pot on the stove, heat 1 tablespoon of cooking oil, and then add the minced garlic to sauté until fragrant. Next, add the marinated chicken and stir-fry briefly until the chicken is seared.
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Chicken Stew
Put 700ml of warm water into the pot, bring to a simmer, then add the remaining shallots and red apples to cook together.
Let it simmer for an additional 5 minutes, then add the flower stems. After 5 more minutes of boiling, add the artichoke flowers and stir well. Season the pot with 1 teaspoon of salt, 1/2 teaspoon of sugar, and 1 teaspoon of seasoning powder, and stir well.
Simmer for another 30 minutes on low heat, then turn off the stove.
Note: During the simmering process, turn the chicken a few times to ensure it cooks evenly and absorbs the flavors.
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Final Product
The chicken is tender and sweet, infused with the flavor of artichoke flowers, creating a delicious and appealing dish. When eating, you can dip the chicken in a bit of chili salt with lime to enhance the flavor.
Some uses of artichoke
- The most common use of artichoke is to help detoxify the liver, supporting the digestive system to function effectively thanks to the compound cynarin that is abundant in the artichoke plant.
- In addition, artichoke contains phytonutrients that help prevent oxidation, boost the body’s immune system, and prevent cancer.
- Moreover, artichoke also helps prevent cardiovascular diseases, diabetes, improve brain function, musculoskeletal system,…
- Using artichoke is good for pregnant women and those with anemia due to the high iron and folic acid content in the artichoke plant.
- Artichoke also provides fiber that helps prevent constipation, aids in weight loss, beautifies the skin,… and many other wonderful uses.
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Above is a nutritious and simple recipe for stewed chicken with artichoke from TasteVN. Wish you success!
*Refer to images and recipes from Cooky and hellobacsi.com
