Ginger-sauce re-cooked chicken

Public reference · Home adaptation The name describes the process: the chicken is first boiled plain until done, then goes back into the wok for a second cook. The name varies between sources — the local-history account writes “re-cooked chicken”, the encyclopedia “ginger-sauce re-cooked chicken”; the added “ginger-sauce” marks ginger as the defining note. That same encyclopedia list of representative jiudouwan dishes includes “ginger-sauce re-cooked chicken” and “steamed duck strips with rice flour”, showing that chicken and duck each occupied more than one place on the table, steamed in one form and braised in another. Since the seat record gives only the three characters and no accompaniments, this version lists taro as optional and records that as an editorial addition; it does not claim any jiudouwan-specific formula. **The seat record names the dish but not the method, and the name varies**: the local-history account gives only “re-cooked chicken”, while the encyclopedia records the same dish as “ginger-sauce re-cooked chicken”. There is no encyclopedia entry under either string, so this version draws on the entry for taro chicken, specifically its braised-taro-chicken method, as the nearest published technique of the same kind — braised chicken with bean paste and ginger — and states plainly that this is a same-technique substitution with no exclusive correspondence to jiudouwan. **Taro is an editorial addition and is optional**: the cited method braises the chicken with small taro, which is that dish's point. Here taro is demoted to an optional ingredient, since the seat record gives only the three characters and no garnish, and it is noted that omitting it yields the more common ginger-sauce braised chicken. **The “finished hot, eaten cool” point is stated explicitly**: re-cooked chicken is left to cool before eating because the heat of ginger juice and bean paste sits better at room temperature. No specific cooling time is given. **Quantities are editorial and untested**: half a dressed chicken at about 350 g and 15 minutes of simmering are editorial settings for four servings; not kitchen-tested. **Technique only, no therapeutic claims**: the cited entry contains warming-tonic claims for chicken legs and spleen-tonic claims for taro; none of it is adopted. Contains soy (bean paste, light soy). **Taro contains oxalic acid and saponins**: oxalic acid affects calcium absorption and is unsuitable for those with impaired kidney function, while the saponins make the skin itch. Taro must be cooked thoroughly — raw taro is irritating and must never be eaten raw — and gloves are advisable when peeling. Contains chicken; not a vegetarian dish. 阿坝州地方志办公室：传统川菜“九斗碗”（发布 2013-08-09） — Menu source 1. It records jiudouwan as also called tianxi and san-zheng-jiukou-xi; the three steamed dishes as rice-flour pork, savory and sweet shaobai (jiasha rou); the braises as braised or steamed pork elbow, pork with bamboo shoots, mixed braise (shaoshijin), re-cooked chicken and fish with chili-bean paste; the cold dishes as braised pork elbow (or steamed pork elbow), pork with bamboo shoots, shaoshijin, re-cooked chicken and fish with chili-bean paste; the stir-fries as bamboo shoots fried in lard, gong bao diced pork and shredded pork with yellow chives; the stew as stewed tuotuosu pork; spinach and flash-fried cabbage as table fillers. It also records that a feast without the three steamed dishes is not a feast, that each bowl holds eight slices of pork, and the serving order of cold dishes, steamed dishes, stir-fries, braises, stews and soup. https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201308/e7ab6e8e28a04dc9836c6b82d420b5c9.shtml 中文百科全書：九斗碗（又称坝坝宴、九大碗） — Menu source 2. It records jiudouwan as a Sichuan feast whose “dou” means a large vessel in Sichuan speech, with nine bowls as a minimum and versions of seven or eleven; its contents as home-style dishes made from whatever chicken, duck, fish, pork, eggs and seasonal vegetables the household has, listing ginger-sauce re-cooked chicken, steamed duck strips with rice flour and peppercorn chicken as representative dishes, served in farmyards on improvised stoves. https://newton.com.tw/wiki/%E4%B9%9D%E6%96%97%E7%A2%97/2750801 中文百科全書：芋兒雞（紅燒芋兒雞 做法一） — Core method (braised taro chicken, method one): half a dressed chicken of 350 g, 500 g small taro, a tablespoon of green peppercorn, five dried chillies, one star anise, three slices ginger; 2 tbsp oil, 2 tbsp light soy, 2 tbsp bean paste and half a tablespoon sugar. (1) Joint the chicken, blanch in boiling water to remove blood and raw smell, drain. (2) Peel the taro and cut into chunks; chop the dried chilli. (3) Heat 2 tbsp oil and fry the green peppercorn, chilli, star anise and ginger over low heat, then add 2 tbsp bean paste and fry evenly. (4) Add the chicken and stir-fry quickly over high heat until coloured, then add the taro and toss. (5) Add 2 tbsp light soy, half a tablespoon sugar and two cups of water, bring to the boil, cover and simmer 15 minutes over low heat. (6) Cook until the taro is soft and the liquor nearly gone, then turn out. The entry also records that taro sap contains saponins that itch the skin, advising gloves or salt or vinegar on the hands, and that the paste and soy already supply salt, so adding more makes the dish too salty and bitter. https://newton.com.tw/wiki/%E8%8A%8B%E5%85%92%E9%9B%9E FDA: Food Allergies — Basis for declaring soy, wheat and sesame allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.