How to make Steamed Pomegranate Chicken and the recipes of Steamed Pomegranate Chicken

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Steamed Pomegranate Chicken

Ingredients:

  • 175 grams chicken breast meat
  • 100 grams shrimp
  • 300 grams chicken skin
  • 25 grams pork fat
  • 100 grams cooked winter bamboo shoots
  • 6 grams celery stems
  • 25 grams crab roe
  • 50 grams soaked dried mushrooms
  • 30 grams egg whites
  • 25 grams cornstarch (wet)
  • 5 grams cornstarch (dry)
  • 11 grams salt
  • 2.5 grams MSG (monosodium glutamate)
  • 0.5 grams pepper
  • 2 grams sesame oil

Cooking Method:

  1. Cut the chicken skin into 24 pieces, each piece about 5 cm in diameter, forming circles. Mix 15 grams of egg white with dry cornstarch and salt to make a paste, and spread it on the inside of the chicken skin.
  2. Blanch the celery stems in boiling water, then soak in cold water, drain and dry. Tear each stem into 4 thin strips for tying.
  3. Finely chop the chicken breast meat, shrimp, winter bamboo shoots, soaked dried mushrooms, and pork fat separately. Mix them together thoroughly. Add pepper, MSG, 10 grams of salt, sesame oil, 15 grams of egg white, and 20 grams of wet cornstarch, mix well to make the filling. Divide the filling into 24 portions.
  4. Wrap each portion of filling with a piece of chicken skin to form a pomegranate shape, tying the top with celery stem strips. Decorate each with a dot of crab roe. Arrange them on a plate and steam in a steamer for 8 minutes.
  5. After steaming, prepare a sauce using the chicken’s original juices mixed with wet cornstarch to thicken. Pour the sauce over the steamed pomegranate chicken and serve.

Key Techniques:
Ensure the steaming time is precisely 8 minutes with strong heat to maintain the shape and preserve the freshness of the flavors.

Flavor Characteristics:
“Steamed Pomegranate Chicken” is a famous dish in Chaoshan cuisine with a history of several decades. Its appearance resembles a blooming pomegranate, using chicken meat as the main ingredient, steamed to perfection. Traditionally, chicken skin or chicken breast meat is used for the outer layer, but innovative approaches might use fried egg slices instead, which, while more convenient, may lack the distinctive traditional Chaoshan flavor.

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