When the phrase “Dragon” or “Beef” first appears in a text, the meaning is clear: Dragon.
But in many ways, this is a more nuanced way of describing chicken, especially in terms of what’s available.
Here’s how you can get a taste of the “real thing” and find out for yourself whether it’s worth the effort.
Get a plate of chicken, not the chicken bowl.
A typical plate of meat is a lot of chicken: 2 1/2 lbs., 8 ounces, 8-10 thighs, 4-6 wings, and 4-5 ribeyes.
That’s a lot, so don’t feel like you have to throw that in a bucket or anything.
Cook a few hours at low heat.
The chicken you’ll be cooking should have been seasoned with salt and pepper and cooked for about an hour at a low heat, about 140°F.
In my book, you’re cooking it for two reasons: You’re preparing it to be used, and you’re getting to know it for yourself.
This is a very important step in preparing your chicken.
A chicken should not be cut open until it’s cooked and cooled enough to handle, so cut the bird into chunks.
Cook the chunks on the stove top, then drain the water off with a slotted spoon, and keep the pieces to the side for the rest of the cooking time.
Remove the bones.
Some people say you should remove the bones after they’ve been cooked, but I think you should leave them in.
I’ve seen people say, “You should let the chicken cook a little longer, then pull the bones out,” but that’s really just not the right way to do it.
Don’t forget to remove the ribs, either, because they are the real meat.
Use a knife to cut the skin.
If you don’t have a knife, cut the chicken with a sharp, metal, sharpened knife.
Then carefully slice the skin to expose the juicy meat underneath.
Don’T skip the bones, either.
Just don’t put the skin in there.
Peel the skin off.
If the skin is tough, don’t peel it off.
Just cut the pieces into bite-sized pieces and discard them.
Add the sauce.
Add 1/4 cup of chicken broth to a large skillet or pot over medium-high heat.
Season the chicken pieces with salt, pepper, and black pepper.
Make sure the pieces are fully covered and the water is boiling.
Then, stir to combine and cook for about 10 minutes, until the skin has turned golden and the sauce has thickened.
Add 2 tablespoons of chicken stock to the skillet or pan.
Stir to combine.
If all of the sauce is incorporated, add the chicken and cook the chicken until the sauce thickens, about 5 minutes.
Serve the chicken on top of the stewed veggies, along with the sauce and the bone pieces.
It’s a good time to add more broth to bring the chicken back up to the full flavor of the chicken.
Add chicken broth, cornstarch, salt, and pepper to taste.
The cornstech will give it a little more chew, but it will also help thicken the sauce slightly.
Stir the mixture in until the chicken is cooked through, about 4-7 minutes.
Add more broth if the chicken feels dry.
Serve with the vegetables and some rice and some black pepper to top.