In China's rich and colorful food map, each dish carries a unique regional characteristics, the change of seasons and the taste of hometown. Today, we're going to explore a delicious dish that combines land and sea treasures – stewed sand scallops with chicken. Not only does this dish have an attractive appearance, but its unique flavour and rich layers are unforgettable, and even the rich and delicate soup base is enough to be savored spoonful after spoonful, until the bottom of the bowl is turned upside down.

Prologue: A celebration of taste on land and sea

In Chinese culinary culture, it is not uncommon to combine seafood and poultry, but there are very few dishes that can skillfully combine the two to retain their respective flavors and complement each other. Braised sand scallops with chicken are such a well-made ravioli. It skillfully combines the tenderness of the chicken with the umami of the sand white scallops, and the flavors of the two penetrate each other by simmering them slowly, creating an indescribable harmony and deliciousness.

Ingredients: quality is paramount

If you want to cook a great chicken stewed sand scallop, you need to start by choosing high-quality ingredients. Choose local chickens or free-range chickens with delicate meat and thin skin and meat, which not only taste better, but also have a natural flavor. When selecting sand white shells, you should choose the ones with clean shells, bright colors and strong closed shells, so that the meat is more plump and the sediment content is low, which is the best in seafood. In addition, a few slices of ginger, a few slices of green onions, a little dried chili pepper and an appropriate amount of cooking wine, light soy sauce, dark soy sauce and other seasonings are also indispensable auxiliary materials, which will add more layers of flavor to the dish during the cooking process.

Cooking skills: Meticulous attention

Preparation stage

Cut the chicken into appropriately sized pieces and marinate it with a small amount of salt, cooking wine, and light soy sauce to remove the fishy smell and add flavor. Sand shellfish need to be put into clean water with a little salt and cooking oil in advance, let it stand for a few hours to spit out the sediment, and then wash it for later use. Prepare the chopped green onions, ginger and garlic and the dried chili peppers cut into small pieces, and everything is ready to be put on the pot.

Cooking process

Stir-fry the base: After the oil is heated in the pot, first stir-fry the green onions, ginger, garlic and dried chili peppers to bring out the fragrance, add the marinated chicken pieces when the aroma is overflowing, and stir-fry quickly over high heat until the surface is slightly golden brown to lock in the gravy.

Seasoning and flavoring: Add an appropriate amount of cooking wine to remove the smell, pour in light soy sauce and dark soy sauce to enhance the color and taste, stir-fry evenly, add enough water or broth to cover the chicken about a knuckle deep, boil over high heat, turn to low heat and simmer.

Fusion Seafood: When the chicken is simmered until it is mature and the soup begins to thicken, gently place the washed sand white shellfish on top of the chicken, and continue to cover and simmer over low heat. At this time, avoid turning the sand shells to prevent damaging the flesh and the integrity of the shells, and use steam to naturally open the shells to release the deliciousness inside.

Remove the juice from the pot: As the heat continues to act, the scallops gradually open to release the sweet juice that blends with the chicken broth, giving off an irresistible aroma. When all the shells of the sand white shells are opened and the soup is properly concentrated, sprinkle with chopped green onions to enhance the fragrance, then turn off the heat and remove from the pot.

Tasting moments: the ultimate savoury experience

A plate of hot chicken stewed sand and white shellfish is placed on the table, and the first thing that catches the eye is the golden chicken pieces and the crystal clear sand white shellfish, and the soup is rich and clear, exuding a tangy aroma. Taste a piece of chicken, the meat is tender and juicy, and you can experience the perfect combination of chicken and seasoning in every bite; Take a sip of the soup, blow it down and bring it to your mouth, a symphony of chicken, scallops and spices, with a subtle spiciness in the savory taste.

The most anticipated thing is the plump sand shellfish. When you bite into it, you can feel the sweet juice explode in your mouth, and it is intertwined with the chicken soup for an indescribably wonderful taste. Every bite is an ultimate challenge to the taste buds, and it is intoxicating.

Epilogue: Memories of home, the taste of love

Braised sand scallops with chicken is not just an ordinary dish, it is an expression of emotion and nostalgia for home. Whenever this good wonton appears on the table, it can always evoke the longing for home and the yearning for that simple life. In this fast-paced era, you might as well stop once in a while to make such a loving meal for your family, so that your taste buds can be satisfied in this delicious journey, and your soul can be comforted by the warmth of home.