1 Roast Chicken with Barbecue
[Ingredients]
- Tender light chicken … 1000 grams
- Beijing winter vegetables … 50 grams
- Pork fat net … 250 grams
- Eggs … 100 grams
- Shredded pork … 50 grams
- Shaoxing wine … 10 grams
- Soy sauce … 15 grams
- Scallions … 55 grams
- Salt … 5 grams
- Ginger … 5 grams
- Sugar … 15 grams
- Ground Sichuan peppercorns … 3 grams
- Cornstarch … 25 grams
- Peanut oil … 15 grams
[Preparation Method]
- Wash the pork fat net with water, hang to dry. Clean the Beijing winter vegetables thoroughly. Remove impurities from the ground Sichuan peppercorns.
- Place a wok over high heat, add peanut oil and heat until smoking. Stir-fry the shredded pork until separated, then add Beijing winter vegetables and continue stir-frying. Add 5 grams of Shaoxing wine, 5 grams of sugar, and 5 grams of soy sauce, stir-fry briefly, then quickly transfer to a bowl.
- Clean the light chicken, make a slit under the neck to remove the crop, and another 3 cm incision under the right armpit to remove the internal organs. Rinse thoroughly with water. Cut a slit in the neck bone, break the bone while keeping the skin and meat intact, then use the back of the knife to break the leg bones at the joints. In a bowl, mix 10 grams of soy sauce, 10 grams of sugar, salt, 5 grams of Shaoxing wine, and ginger slices into a marinade. Rub the chicken thoroughly with the marinade and marinate for about two hours. Stuff the stir-fried Beijing winter vegetables and shredded pork into the chicken cavity through the armpit, then seal the opening with the head of the chicken.
- Crack an egg into a bowl, beat well, then mix in cornstarch and ground Sichuan peppercorns to make a batter. Lay the pork fat net flat on a cutting board, evenly spread the batter over it. Wrap the chicken in the pork fat net, sealing the edges with the batter. Securely tie the chicken with a long, curved wire clamp, place scallions on top.
- Place the wire clamp in an oven, roast for about half an hour, turn the chicken over, roast for another hour until the skin is crispy and golden brown. Remove from the oven, while hot, cut open on both sides with a knife, peel off the pork fat net, place on a cutting board. Remove the head and wings, cut off the legs, make two incisions on each side of the chicken body, peel off the breast and back skin, pour out the Beijing winter vegetables and shredded pork from the belly, remove the large bones. Cut the back skin into 5 cm long, 1 cm wide strips, chop the leg and breast meat into large pieces, neatly arrange in the center of a plate, shape the head and wings back into chicken form. Place Beijing winter vegetables and shredded pork on the chicken meat, garnish with the pork fat net.
Cooking Key Points
- Place scallions on the wire clamp to prevent the pork fat net from sticking after roasting.
- Maintain oven temperature between 180-200°C when roasting the chicken. Flip the chicken halfway through to ensure even cooking.
Flavor Characteristics
After baking, this dish retains rich flavors infused into the bones, with fat oils seeping out, and crispy, fragrant skin. The chicken meat is delicate and tender.
2 Feng Chicken
[Ingredients]
- Live young rooster … 1500 grams
- Scallions … 10 grams
- Shaoxing wine … 15 grams
- Ginger … 5 grams
- Salt … 100 grams
- Sichuan peppercorns … 15 grams
[Preparation Method]
- Slaughter the live chicken, bleed it out without removing the feathers. Make an incision at the base of the neck to remove the crop, and another small incision under the right wing to remove the internal organs. In a frying pan, add salt and 10 grams of Sichuan peppercorns. Stir-fry over low heat until the peppercorns are dry and fragrant. Remove from heat, crush the peppercorns with a rolling pin while still hot to make Sichuan peppercorn salt.
- Stuff the Sichuan peppercorns into the chicken cavity. Use your fingers to rub the inside of the chicken with Sichuan peppercorn salt thoroughly. Stuff a small amount of Sichuan peppercorn salt into the chicken’s mouth, then tuck the chicken head into the incision under the wing. Tie the wings and legs tightly to the body with twine, with the incision facing upwards. Hang the chicken in a ventilated place for about 7 days. After 7 days, rotate the chicken to ensure even drying. Around 20 days later, the Sichuan peppercorn salt will have infused into the bones, thus creating Feng Chicken.
- Remove the dried Feng Chicken, pluck off the feathers, wash thoroughly, and place in a long basin. Add 5 grams of Sichuan peppercorns, tied scallions, ginger slices, and Shaoxing wine. Steam over high heat for about half an hour. Remove, let cool, then make an incision along the back of the chicken, cut into quarters, remove the large bones, and cut into long strips. Arrange on a plate.
Cooking Key Points
- The key to making Feng Chicken lies in the drying process. Avoid direct sunlight. After about 20 days, the Sichuan peppercorn salt will have infused into the bones and the chicken meat will be flavorful.
- Feng Chicken is a seasonal dish best prepared in early winter and can be stored for a long time.
Flavor Characteristics
This dish is a cold dish for winter, rich in aroma, with tender and fresh chicken meat, best enjoyed with wine. Named Feng Chicken because it is dried by the wind before preparation.
3 Smoked Tender Chicken
[Ingredients]
- Tender light chicken … 1000 grams
- Soy sauce … 250 grams
- Star anise … 5 grams
- Shaoxing wine … 100 grams
- Cinnamon … 5 grams
- Sugar … 45 grams
- Salt … 20 grams
- Scallions … 15 grams
- MSG … 3 grams
- Ginger … 15 grams
- Sesame oil … 15 grams
[Preparation Method]
- Make an incision at the base of the chicken’s neck to remove the crop and esophagus. Make a 3 cm incision near the vent to remove the internal organs. Cut off the chicken feet, break the thigh bones, wash the inside of the chicken abdomen to remove blood stains, and drain well.
- Heat a wok over high heat. Add star anise, cinnamon, scallion knots, ginger pieces, 25 grams of sugar, soy sauce, salt, Shaoxing wine, MSG, and 2000 grams of water. Add the light chicken. Bring to a boil, skim off any foam, cover, and simmer over low heat for 20 minutes. Remove the chicken and drain well.
- In a large iron pot, place 50 grams of wood chips, 15 grams of tea leaves, 20 grams of sugar, and mix with 20 grams of water. Spread this mixture evenly on the bottom of the pot. Place a wire rack inside the pot and grease the rack. Place the chicken flat on the rack. Heat the iron pot over high heat until it starts smoking, then cover tightly. Smoke for 4-5 minutes until yellow smoke appears. Remove from heat, brush sesame oil over the chicken while hot. Let it cool, then chop into pieces and arrange on a plate.
Cooking Key Points
- Ensure the chicken is fully submerged in water while cooking. After bringing to a boil, cover and simmer over low heat until cooked.
- Grease the wire rack to prevent the chicken skin from sticking, ensuring an appealing appearance.
- The key to this dish is the smoking process. Use medium heat and start smoking when the pot emits smoke. Smoke for 4-5 minutes; do not exceed this time.
Flavor Characteristics
The dish has a golden brown color with tender chicken meat and a rich smoky aroma, making it ideal for pairing with wine.
4 Oil-Splashed Whole Chicken
[Ingredients]
- Tender light chicken … 1000 grams
- Sesame oil … 5 grams
- Soy sauce … 25 grams
- Cooking wine … 10 grams
- Sugar … 10 grams
- Ground pepper … 1 gram
- Spicy soybean paste … 5 grams
- Broth … 25 grams
- Scallions … 5 grams
- Peanut oil … 1000 grams
- Coriander (cilantro) … 5 grams
[Preparation Method]
- Clean the light chicken thoroughly, remove all internal organs, cut off the feet, tail, and split open the back. Cut open the thighs along the bone until the bone is exposed. Brush the entire chicken with 10 grams of soy sauce and 5 grams of cooking wine for marination.
- Heat a wok over medium heat, add peanut oil, and heat until the oil is about 60% hot. Submerge the chicken completely in the oil until cooked through. Remove the chicken. Heat the oil to about 80% hot, then fry the chicken again until it turns golden brown. Remove the chicken from the oil.
- Cut the chicken into rectangular pieces and arrange them on a plate in the original shape of the chicken. Mix 15 grams of soy sauce, sugar, spicy soybean paste, coriander, scallions, sesame oil, 5 grams of cooking wine, broth, and ground pepper together. Pour this mixture over the chicken.
Cooking Key Points
- During marination with soy sauce and cooking wine, flip the chicken periodically to ensure even seasoning.
- When frying the chicken, first fry over medium heat to ensure thorough cooking, maintaining the oil temperature at around 60% hot. For the second frying, use high heat to achieve a crispy golden skin.
Flavor Characteristics
The dish is named “Oil-Splashed Whole Chicken” because traditionally, the chicken is partially cooked through steaming or boiling, then hot oil is repeatedly splashed over it to achieve a crispy exterior and tender meat. The dish has a deep golden color, crispy outside, tender inside, not greasy, and pairs well with wine.
5 Delicious Marinated Chicken
[Ingredients]
- Tender fat hen … 1500 grams
- Scallions … 10 grams
- Shaoxing wine … 100 grams
- Salt … 75 grams
- Cinnamon … 5 grams
- Sugar … 4 grams
- Star anise … 5 grams
- Fermented rice wine paste … 150 grams
- Ginger … 10 grams
- Broth … 400 grams
[Preparation Method]
- Remove the feathers from the tender hen, wash thoroughly, and then chop off the head, feet, and wingtips. Place in a pot of boiling water, bring to a boil over high heat, then simmer over low heat for about 30 minutes. Remove from heat, let it cool, then chop into 4 pieces. Rub salt evenly on both sides and marinate for about 1 hour.
- Pour the broth into a pot, add Shaoxing wine, cinnamon, star anise, ginger slices, scallion pieces, 10 grams of salt, and sugar. Stir well and bring to a boil. Let it cool naturally. Crush the fermented rice wine paste and place it in a cloth bag, then immerse it in the cooled broth. Allow it to infuse its flavor, then filter out the residue and remove all spices, leaving behind the marinade.
- Place the chicken in a dish, pour the marinade over it, cover tightly, and refrigerate in the cooked food refrigerator for about 3 hours.
- When serving, cut the chicken into small strips, about 6.5 cm long and 1 cm wide. Arrange on a plate and drizzle with a little of the original marinade.
Cooking Key Points
- Simmer the chicken over low heat to avoid overcooking.
- Rub salt evenly on both sides of the chicken and allow it to marinate for a while.
- After adding cinnamon, star anise, scallions, ginger, and other seasonings, bring to a boil, then let it cool naturally before adding the fermented rice wine paste.
Flavor Characteristics
The dish has a light yellow color, with a fragrant and tender texture, enriched by the strong flavor of fermented rice wine paste. It is a traditional Shanghai delicacy.
6 Frozen Crystal Duck
[Ingredients]
- Tender fat duck … 1500 grams
- Shaoxing wine … 25 grams
- Gelatin … 10 grams
- Monosodium glutamate (MSG) … 2 grams
- Salt … 8 grams
- Sichuan peppercorns … 7 grams
- Ginger … 15 grams
- Chicken broth … 400 grams
- Scallions … 20 grams
[Preparation Method]
- Clean the duck thoroughly, remove the feathers, and use a knife to open the back and remove the internal organs. Wash the duck clean. Blanch the duck in boiling water briefly to remove any blood stains, then remove and clean. Place the duck in a bowl with the breast side down, add ginger slices, scallion knots, Sichuan peppercorns, Shaoxing wine, and 5 grams of salt. Steam over high heat until the duck is tender. Remove from steamer, discard the scallions, ginger, and Sichuan peppercorns. Use a small knife to remove the smaller bones from the duck. Soak the gelatin in cold water for later use.
- Skim off the fat from the duck broth. Strain the broth and pour it into a clean frying pan. Add the chicken broth and bring to a boil over high heat. Reduce the heat to low and gently stir in the gelatin until it melts completely. Add MSG and 3 grams of salt, mix well. Pour a portion of the gelatin mixture into a deeper and longer bowl, forming a layer approximately 0.3 cm thick. Once it has solidified, place the deboned duck breast side down evenly in the bowl. Pour the remaining gelatin mixture from the pan over the duck. Let it cool, then place the entire bowl in the refrigerator.
- When serving, flip the duck out onto a plate and cut it into thick slices, arranging them neatly on another plate.
Cooking Key Points
- After steaming the duck, carefully remove the smaller bones while keeping the skin on the abdomen intact and not broken.
- When cooking the gelatin, bring the broth to a boil over high heat, then reduce to low heat before adding the gelatin, ensuring it completely dissolves.
- When pouring the gelatin mixture, start with a layer, allow it to solidify, then place the duck on top before adding the remaining gelatin mixture to encase the duck.
Flavor Characteristics
This dish has a bright color resembling crystal, with a fresh and tender texture, and a delightful coolness. It’s a seasonal delicacy from the water towns of Jiangnan in the summer and autumn.
7 Sauce Duck
[Ingredients]
- Whole duck … 1500 grams
- Scallions … 10 grams
- Red yeast rice … 25 grams
- Ginger … 10 grams
- Salt … 20 grams
- Star anise … 5 grams
- Rock sugar … 75 grams
- Cinnamon … 5 grams
- Cooking wine … 50 grams
[Preparation Method]
- Clean the whole duck, remove the innards, wash thoroughly, cut off the mouth and feet, and remove any undesirable parts. Blanch the duck in boiling water briefly to remove impurities, then wash off any remaining blood. Rub the inside of the duck cavity evenly with 15 grams of salt.
- Place an iron pot over heat, add 250 grams of water, and add the red yeast rice. Bring to a boil, then pour the red liquid into another pot. Repeat this process three times to obtain 1000 grams of red yeast rice water. Set aside.
- Heat the iron pot, pour in the red yeast rice water. Bundle the scallions, star anise, and cinnamon in a clean cloth and add them to the pot. Bring to a boil, then remove the cloth bundle after a few minutes. Add the duck to the pot, along with rock sugar, 5 grams of salt, and cooking wine. Simmer over low heat for about 2 hours.
- Once the duck is tender and about 200 grams of sauce remains, increase the heat to reduce the sauce. Use a ladle to continuously pour the sauce over the duck while rotating the duck in the pot. When the sauce reduces to about 100 grams, remove the duck from the pot and place it in a serving dish. Let it cool naturally, then cut into pieces and arrange on a plate.
Cooking Key Points
- Blanch the whole duck briefly in boiling water to remove impurities, and rub the inside cavity with salt to enhance flavor.
- When simmering the duck, use low heat to ensure thorough cooking without breaking the skin. Ensure the duck is submerged in the cooking liquid; add additional water if needed. Occasionally turn the duck to ensure even cooking and flavor absorption.
- After cooking, allow the duck to cool completely before slicing to maintain its shape.
Flavor Characteristics
This dish has a deep purple-red color and offers a fresh, fragrant, tender, and slightly sweet taste. It is a traditional delicacy from Shanghai known for its savory flavor profile.
8 Crispy Skin Glutinous Rice Chicken
[Ingredients]
- 1 whole free-range chicken … 1500 grams
- Chinese sausage (lap cheong) … 25 grams
- Glutinous rice … 125 grams
- Cooked ham … 25 grams
- Chicken meat … 50 grams
- Dried scallops … 25 grams
- Chinese preserved sausage (làròu) … 25 grams
- Dried shiitake mushrooms … 25 grams
- Dried shrimp … 25 grams
- White sugar … 1 gram
- Peanut oil … 3000 grams
- Monosodium glutamate (MSG) … 1 gram
- Ground white pepper … 0.5 gram
- 4 egg yolks
- Meat broth … 75 grams
- Shaoxing wine … 60 grams
- Cornstarch … 125 grams
- Chopped scallions … 5 grams
- Sesame oil … 5 grams
- Salt … 5 grams
[Cooking Method]
- Make a 5-centimeter incision at the neck of the chicken, sever the neck bone (attached to the skin and meat), gradually remove the chicken bones and internal organs, and rinse inside and out with water. Wash the glutinous rice thoroughly. Remove the stems from the dried shiitake mushrooms, dice the Chinese sausage, preserved sausage, and ham into approximately 3-centimeter cubes. Shred the dried scallops. Soak the dried shrimp in 50 grams of Shaoxing wine.
- Heat a wok over high heat, add 50 grams of peanut oil, stir-fry the chicken meat for 1 minute, then add chopped scallions, preserved sausage, Chinese sausage, ham, dried shiitake mushrooms, dried scallops, dried shrimp, 10 grams of Shaoxing wine, 3 grams of salt, white sugar, MSG, ground white pepper, and meat broth. Stir-fry until well combined, remove from heat, add sesame oil and glutinous rice, mix well to make the stuffing. Stuff the cavity of the chicken with the stuffing, tie a knot with the skin at the neck to seal the incision, blanch in boiling water briefly to shrink the chicken skin, steam in a steamer for about 1 hour, then remove and let cool.
- Beat the egg yolks in a bowl, add 2 grams of salt, mix well, brush over the entire chicken, sprinkle with cornstarch. Heat peanut oil in a wok over high heat until 80% hot, then fry the chicken in the oil over medium heat for 5 minutes, remove, increase heat to high, fry for another 30 seconds until the skin is crispy, remove and drain the oil. While hot, cut the chicken open with a knife, remove the stuffing, place the breast meat on a large platter, then cut the back of the chicken into long strips and arrange on the stuffing, cut the breast meat into long strips and stack on top, cut the chicken head into two slices and place at one end of the platter, cut the chicken wings into pieces and place on both sides of the platter to resemble a whole chicken.
[Key Techniques]
- Debone the whole chicken, as described in the “Phoenix Swallows Flower Mushrooms” recipe.
- Before steaming, use a steel needle to evenly poke holes around the chicken to prevent the chicken skin from inflating and bursting due to heat during steaming.
- Steam for about 1 hour; if overcooked, it may be difficult to shape during frying.
[Flavor Characteristics]
- Chinese chicken cuisine has a long history. Chickens were valued as early as the Zhou Dynasty, with specific mentions of chicken dishes in ancient texts. Various recipes for chicken dishes have been recorded in Chinese culinary literature throughout history, showcasing different styles and techniques.
- “Crispy Skin Glutinous Rice Chicken” features a unique method with precise control of heat and oil temperature, a variety of ingredients, crispy skin, and tender meat with flavorful stuffing.
9 Curry Chicken Pieces
[Ingredients]
- Tender chicken … 300 grams
- Shaoxing wine … 10 grams
- Potatoes … 150 grams
- Curry oil … 2.5 grams
- Onion … 25 grams
- Salt … 3 grams
- White sugar … 1 gram
- Ground white pepper … 0.5 grams
- Monosodium glutamate (MSG) … 1 gram
- Flour … 20 grams
- Chicken broth … 500 grams
- Rendered lard … 75 grams
[Cooking Method]
- Wash the chicken thoroughly and chop it into approximately 3.5 cm square pieces. Sprinkle with 0.5 grams of salt and ground white pepper, mix well, and marinate briefly. Peel the potatoes and cut them into large dice. Blanch them in boiling water until cooked, then drain. Peel and slice the onion finely.
- Heat a wok over high heat, add 25 grams of rendered lard, and heat until hot. Stir-fry the chicken pieces until the skin tightens and becomes glossy. Add Shaoxing wine and chicken broth. Bring to a boil, then cover and simmer over low heat for about 30 minutes until the chicken is tender. Add the diced potatoes, 2.5 grams of salt, and white sugar.
- In another frying pan over low heat, heat 15 grams of rendered lard, then add the sliced onion. Sauté over low heat until the onion turns deep golden and develops a rich onion flavor. Remove from heat. When the oil in the pan stops smoking, add curry oil and stir well. Add flour and the remaining 20 grams of rendered lard, stir until the flour is cooked. Increase heat to high, then pour in the chicken pieces, potatoes, and broth. Cook until the sauce thickens. Drizzle with the remaining 15 grams of rendered lard before serving.
[Key Techniques]
Ensure the chicken is cooked until tender before adding it to the curry sauce to allow flavors to meld without sticking to the pan.
[Flavor Characteristics]
Curry, originating from India, is known for its rich and spicy aroma, stimulating the taste buds. In summer, it helps to eliminate excess moisture from the body while replenishing necessary salts. In winter, it accelerates blood circulation, providing warmth to the body. Widely appreciated by food enthusiasts worldwide, curry dishes come in various styles, with Curry Chicken Pieces standing out for its vibrant color, tender texture, and rich flavors of curry and onion, making it a delightful appetizer in Western cuisine.
10 Chicken and Ham with Bean Curd Threads
Ingredients:
- Dried tofu … 400 grams
- Monosodium glutamate … 1.5 grams
- Cooked chicken shreds … 50 grams
- Shaoxing wine … 10 grams
- Cooked ham shreds … 25 grams
- Rendered lard … 50 grams
- Pea shoots … 25 grams
- Chicken broth … 250 grams
- Dried scallops … 25 grams
- Meat stock … 250 grams
- Refined salt … 1.5 grams
Method:
- Cut the dried tofu into thin slices, about 15 pieces per block, and then into fine threads about 3.5 cm long. Place in a bowl, sprinkle with a little salt, and soak in boiling water three times with intervals of 1 hour. Rinse thoroughly with clean water and drain well.
- Briefly soak the dried scallops in warm water to soften, remove shells, place in a bowl, add a dash of Shaoxing wine, and steam until fully expanded.
- Heat a wok over high heat, add 40 grams of rendered lard, pour in chicken broth and meat stock, add dried tofu threads and dried scallops, bring to a boil. Add wine and salt, reduce heat and simmer for 15 minutes until the threads are fully expanded and flavorful. Just before serving, add pea shoots and drizzle with 10 grams of rendered lard. Pour the mixture into soup bowls, arrange chicken shreds and ham shreds on top of the tofu threads, place pea shoots around the threads.
Key Techniques:
- Cut the tofu threads thinly and soak in lightly salted water to remove any beany taste, ensuring they are white and tender.
- Cooking must use a combination of chicken broth and meat stock for a rich and flavorful soup base.
Flavor Characteristics:
- “Chicken and Ham with Bean Curd Threads” is a famous dish from the Yangzhou Restaurant in Shanghai. It originated from the Qing Dynasty as “Nine Threads Soup,” made with various ingredients including dried tofu threads, shredded mushrooms, shredded bamboo shoots, silver fish threads, seaweed threads, egg skin threads, and raw chicken threads, simmered in chicken broth, resulting in a delicious flavor.
- Renowned for its meticulous preparation and rich taste, this dish has become one of the iconic dishes of Shanghai cuisine.