Braised Chicken with Field Snails
ID: 3a305d51...
This Braised Chicken with Field Snails perfectly combines succulent snails with tender chicken. Slow-cooked in a rich, savory sauce infused with the unique aroma of perilla, this dish is flavorful, spicy, and deeply satisfying—a classic Cantonese-Hunan home-style staple that pairs perfectly with steamed rice.
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🍳 Cooking Flow
Ingredient Preparation: Trim the tail ends of the snails and blanch; cut chicken into bite-sized pieces and prepare aromatics. → Sauté Aromatics: Heat oil and sauté ginger, garlic, spices, and doubanjiang (broad bean paste). → Stir-fry Ingredients: Add chicken and stir-fry until golden, add snails, and season with light soy sauce, dark soy sauce, and oyster sauce. → Braise: Pour in beer, bring to a boil, then cover and simmer over medium-low heat for 20 minutes. → Reduce Sauce: Add green and red chilies and perilla leaves, then finish over high heat, tossing until the sauce thickens.
Cooking Steps
Brief Cooking Order
Ingredient Preparation: Trim the tail ends of the snails and blanch; cut chicken into bite-sized pieces and prepare aromatics. → Sauté Aromatics: Heat oil and sauté ginger, garlic, spices, and doubanjiang (broad bean paste). → Stir-fry Ingredients: Add chicken and stir-fry until golden, add snails, and season with light soy sauce, dark soy sauce, and oyster sauce. → Braise: Pour in beer, bring to a boil, then cover and simmer over medium-low heat for 20 minutes. → Reduce Sauce: Add green and red chilies and perilla leaves, then finish over high heat, tossing until the sauce thickens.
Introduction
This Braised Chicken with Field Snails perfectly combines succulent snails with tender chicken. Slow-cooked in a rich, savory sauce infused with the unique aroma of perilla, this dish is flavorful, spicy, and deeply satisfying—a classic Cantonese-Hunan home-style staple that pairs perfectly with steamed rice.
Step 1
Clean the snails and trim off the tail ends; chop chicken into small pieces, wash, and pat dry. Slice the ginger, peel the garlic, cut the scallion into segments, slice the chilies into rings, and wash and chop the perilla leaves.
Step 2
Bring a pot of water to a boil. Add the snails, a few slices of ginger, and cooking wine. Blanch for 2 minutes, then drain and rinse with warm water. Set aside.
Step 3
Heat oil in a wok. Add ginger slices, garlic cloves, scallion segments, star anise, cinnamon, and bay leaves; sauté over low heat until fragrant. Add a tablespoon of doubanjiang and stir until the oil turns red.
Step 4
Add the chicken pieces and stir-fry over high heat until the surface is golden brown, the moisture has evaporated, and the fat has been rendered.
Step 5
Add the blanched snails and stir-fry over high heat. Pour in light soy sauce, dark soy sauce, oyster sauce, salt, and sugar. Toss until the ingredients are evenly coated.
Ingredients List
Important Notes
⚠️ The tails of the field snails must be thoroughly removed. This not only removes grit and impurities but also makes it easy to suck the snail meat out when eating.
✨ Perilla is the soul of this dish; it perfectly removes the 'cold' nature and fishy smell of the snails while adding a unique fragrance. It is highly recommended not to omit it.
💡 Using beer instead of water for braising helps tenderize the chicken fibers and brings out the natural sweetness of the ingredients, resulting in a more flavorful dish.
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