Steamed Young Chicken
Ingredients
Main Ingredients and Seasonings:
- Young chicken: 1 (approximately 500 grams)
- Ginger slices: 5 grams
- MSG (monosodium glutamate): 3 grams
- Sliced bamboo shoots: 50 grams
- Shaoxing wine: 5 grams
- Fine salt: 4 grams
- Soy sauce: 0.5 grams
- Chicken broth: 1000 grams
- Scallion segments: 10 grams
Cooking Method
- After slaughtering, plucking feathers, and cleaning the innards, debone the young chicken and chop into walnut-sized pieces. Soak in half a bowl of water.
- Place a wok over high heat, add chicken broth and bring to a boil. Blanch the chicken pieces until partially cooked, then remove and wash clean. Pour the water used to soak the chicken pieces into the pot, stir with a spoon, skim off any blood foam that rises to the surface. Add scallion segments, ginger slices, MSG, Shaoxing wine, fine salt, and soy sauce. Bring to a boil again. Place the chicken pieces, bamboo shoots, ham slices, and soaked mushrooms in a large bowl. Steam until fully cooked.
Key Techniques
- Flatten the deboned young chicken on a cutting board and lightly pat with a knife to score shallow cross cuts. Then chop into walnut-sized pieces to ensure tenderness and succulence.
- The water used to soak the chicken should not be discarded; instead, use it in cooking. This chicken broth enhances the dish’s flavor significantly since it has been infused with the essence of the chicken.
Flavor Characteristics
“Steamed Young Chicken” is a traditional dish from the central plains of China, commonly found in local markets and restaurants. It is a staple for family banquets, renowned for its clear and pure soup, tender and flavorful chicken meat that appeals to both young and old alike.
