1 Braised Chicken with Flower Mushrooms
Ingredients:
- 1 tender hen (about 1250 grams)
- 100 grams of dried shiitake mushrooms, rehydrated
- 25 grams of dried daylily flowers
- 12 dried red dates
- 12 lotus seeds
- 15 grams of rock candy
- 50 grams of wet cornstarch
- 1 gram of MSG
- 50 grams of Shaoxing wine
- 50 grams of soy sauce
- 750 grams of mixed bone stock
- 2 grams of salt
- 0.5 grams of black pepper
- 5 grams of sesame oil
- 1000 grams of lard (about 125 grams used)
- 15 grams of green onions tied into a knot
- 15 grams of ginger slices
- 10 grams of chopped green onions
Instructions:
- Rub the chicken with 25 grams of Shaoxing wine and 10 grams of soy sauce, ensuring it is evenly coated. Clean the shiitake mushrooms by placing them in a pan with 500 grams of water, stirring to remove any sand, then rinse twice more. Cook and peel the red dates. Soak the daylily flowers, remove the stems, and cut into 2 segments. Remove the cores from the lotus seeds.
- In a wok over high heat, heat the lard until it’s about 60% hot. Fry the chicken until the skin turns a deep yellow. Use a hook to hold the wings and drain the oil.
- Place the fried whole chicken in a large clay pot with a bamboo mat at the bottom. Add 25 grams of Shaoxing wine, the green onion knots, ginger slices, 25 grams of lard, 25 grams of soy sauce, 1.5 grams of salt, rock candy, and the mixed bone stock. Cover with a ceramic plate, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour until the chicken is tender. Remove the green onion and ginger, then place the chicken on its side in a large ceramic plate.
- In a wok over high heat, add 50 grams of lard and heat until it’s 70% hot. Stir-fry the shiitake mushrooms and daylily flowers with 0.5 grams of salt. Pour in the reserved broth from the chicken, then add the red dates, lotus seeds, 15 grams of soy sauce, MSG, and green onion segments. Thicken with wet cornstarch to make a rich sauce, pour it over the chicken, sprinkle with black pepper, and drizzle with sesame oil.
Key Points:
- Ensure the clay pot is tightly covered, and do not add additional stock or seasonings midway through cooking. Open the lid only when it is done to preserve the original flavor.
Flavor Profile:
- Shiitake mushrooms are a high-quality variety known for their tender texture and rich flavor, which makes them a staple in Hunan cuisine. “Braised Chicken with Flower Mushrooms” highlights the deep, savory taste of the mushrooms by first frying the chicken to add aroma and then braising it with the mushrooms in the same broth, creating a perfect blend of flavors.
2 Pomegranate Chicken in Paper
Ingredients:
- 400 grams of tender hen meat
- 50 grams of dried shiitake mushrooms, rehydrated
- 100 grams of glutinous rice
- 50 grams of Shaoxing wine
- 10 grams of dried shrimp
- 0.5 grams of black pepper
- 150 grams of cooked pork fat
- 1 gram of MSG
- 50 grams of cooked ham
- 2 grams of salt
Instructions:
- Cut the tender hen meat into 1 cm cubes. Marinate with Shaoxing wine, 1 gram of salt, and 1 gram of MSG for 5 minutes. Rinse the glutinous rice and soak it in boiling water for 10 minutes. Cut the ham, shiitake mushrooms, and dried shrimp into approximately 0.3 cm cubes. Dice the pork fat into small granules.
- In a large ceramic plate, mix the glutinous rice, diced pork fat, shiitake mushrooms, 1 gram of salt, and 0.5 grams of black pepper. Add the ham, dried shrimp, and marinated chicken cubes, spreading everything evenly. Steam in a steamer for about 2 hours until the pork fat has melted. Let it cool slightly, then wrap each portion in a 10 cm square piece of glass paper to form small pomegranate-shaped packets (about 30 in total). Arrange them neatly on a plate and reheat in the steamer before serving.
Key Points:
- The filling should be thoroughly steamed until fully cooked and soft, which takes about 2 hours. After wrapping in glass paper, ensure they are heated through before removing from the steamer.
Flavor Profile:
- Pomegranate Chicken in Paper, also known as Glutinous Rice Chicken in Paper, is a traditional Hunan dish made with tender hen meat, glutinous rice, dried shrimp, ham, and shiitake mushrooms. Wrapped in glass paper and steamed to resemble pomegranates, it is rich, tender, and fragrant, giving it its unique name.
3 Spicy Oil-Braised Tender Chicken
Ingredients:
- 500 grams of tender hen meat
- 25 grams of soy sauce
- 25 grams of cilantro
- 1 gram of MSG
- 2.5 grams of dried red chili peppers
- 1 gram of salt
- 10 grams of chopped green onions
- 25 grams of sesame oil
- 10 grams of yellow vinegar
- 5 grams of chicken fat
- 50 grams of chicken broth
Instructions:
- Clean the tender hen meat and cook it in simmering chicken broth for about 20 minutes until fully cooked. Remove the chicken, let it cool, then discard the coarse bones and cut the meat into strips approximately 5 cm long and 1 cm wide. Finely chop the dried chili peppers and clean the cilantro.
- Heat the sesame oil in a wok over high heat until it reaches medium heat. First, sauté the chopped dried chili peppers and green onions for a few seconds. Then add the soy sauce, yellow vinegar, salt, MSG, chicken fat, and chicken broth. Bring the mixture to a boil, reducing it to a sauce. Pour half of the sauce into a bowl, arrange the chicken strips neatly in the bowl, and then pour the remaining sauce over the chicken. When serving, invert the bowl onto a plate, garnishing with cilantro on the side.
Key Points:
- The chicken should be bone-in to enhance the flavor of the dish.
- Arrange the chicken strips in the bowl with the skin side down and the bone side up. Ensure the chicken is submerged in the sauce for at least 1 hour before serving.
Flavor Profile:
- Spicy Oil-Braised Tender Chicken uses carefully selected tender hen meat, cooked and cooled before being coated in a spicy and tangy sauce. The dish is known for its tender and refreshing taste, making it a popular cold dish in Changsha during the summer.
4 Clear Soup Tender Chicken Balls
Ingredients:
- 300 grams of hen meat
- 35 grams of chicken broth
- 40 grams of cooked ham
- 0.5 grams of pepper powder
- 25 grams of soaked button mushrooms
- 1 gram of MSG
- 10 pieces of Chinese cabbage hearts
- 2.5 grams of salt
- 50 grams of lily bulb powder
- 750 grams of rendered pork fat
- 4 egg whites (about 50 grams)
- 5 grams of chicken fat
Instructions:
- Cut the chicken meat into 2 cm cubes and marinate with 1 gram of salt for 5 minutes. In a bowl, whisk the egg whites until frothy, then mix in the lily bulb powder to create a batter. Coat the chicken cubes with this batter. Slice the button mushrooms and cooked ham into thin pieces about 2 cm long and 1 cm wide.
- Heat the rendered pork fat in a wok to 40% heat. Use a spoon to drop spoonfuls of the batter-coated chicken into the hot oil, frying until halfway done (about 50% cooked). When the chicken balls float on the oil surface, use a slotted spoon to remove them and place them into a large bowl. Add 2500 grams of chicken broth and 1 gram of salt, then steam in a steamer for 1 hour until the chicken is tender and cooked through.
- In the wok, heat 100 grams of chicken broth, then add the button mushrooms, Chinese cabbage hearts, 0.5 grams of salt, and ham slices. Bring to a boil and cook until done. Pour this mixture along with the broth into the bowl of steamed chicken balls. Add MSG, sprinkle with pepper powder, and drizzle with chicken fat.
Key Points:
- Fry the chicken balls until they are halfway cooked, making sure not to let them brown too much. Fry in batches, then steam in chicken broth until tender.
- Maintain the oil temperature at around 40% heat when frying to ensure the chicken balls form properly and remain tender.
Flavor Profile:
- Clear Soup Tender Chicken Balls is a traditional dish from the Changsha region. The white chicken balls floating in the clear broth resemble sweet and tender dumplings. The dish is known for its smooth texture and delicate taste, with the chicken balls melting in your mouth. The preparation requires careful attention to ensure the chicken balls are gently fried and cooked to perfection in the broth.
5 Braised Whole Chicken Legs in Oil
Ingredients:
- 12 chicken legs (1200 grams)
- 10 grams of vinegar
- 100 grams of cilantro
- 50 grams of cornstarch
- 2 tomatoes
- 15 grams of green onions
- 100 grams of onions
- 2 egg whites
- 50 grams of Shaoxing wine
- 15 grams of spicy oil
- 5 grams of salt
- 5 grams of sesame oil
- 10 grams of sugar
- 1000 grams of peanut oil (approximately 150 grams used)
- 0.5 grams of MSG
- 150 grams of mixed bone broth
Instructions:
- Clean and drain the chicken legs. Marinate with Shaoxing wine, 3 grams of salt, sugar, and smashed green onions and ginger for about 2 hours. Steam until about 70% cooked, then remove and let cool. Cut along the leg bone and remove the thigh bone. Mix egg whites with cornstarch to make a batter, coat the chicken legs with it. Peel and finely chop the onions, wash the cilantro, and blanch the tomatoes in boiling water, then peel and cut into wedges.
- Heat peanut oil in a wok over medium heat until it reaches about 60% heat. Fry each chicken leg until crispy and light golden, then remove and drain. Leave 100 grams of oil in the pan, add the chopped onions, and stir-fry until fragrant. Add 2 grams of salt, MSG, spicy oil, and mixed bone broth. Return the crispy chicken legs to the wok and braise for a few minutes until the sauce thickens. Drizzle with sesame oil, arrange the chicken legs neatly around a serving plate, and place cilantro and tomato wedges in the center.
Key Points:
- Braising involves frying the main ingredient first, then adding broth and seasonings, and slow-cooking with a tight lid to achieve tenderness. This dish uses red braising, resulting in a deep red color.
Flavor Profile:
- Braised Whole Chicken Legs in Oil is a famous dish from Hunan banquets. It is characterized by the use of Tianjin spicy oil, which is made from sesame and chili peppers, giving it a golden color, clarity, and a balanced spicy flavor. The chicken legs are tender and rich, with a prominent spicy taste, showcasing the distinct characteristics of Hunan cuisine.
6 Ginger Stir-Fried Chicken Slices
Ingredients:
- 400 grams of chicken meat
- 10 grams of green onions
- 25 grams of fresh ginger
- 1 gram of MSG
- 25 grams of water-soaked shiitake mushrooms
- 3 grams of salt
- 1 egg white
- 2.5 grams of sesame oil
- 50 grams of clear chicken broth
- 1000 grams of rendered pig fat (approximately 100 grams used)
- 50 grams of wet starch
Instructions:
- Slice the chicken into thin strips about 3 cm long and 1 cm wide. In a bowl, beat the egg white and mix with 35 grams of wet starch and 2 grams of salt. Coat the chicken slices with the mixture.
- Clean and peel the fresh ginger, then slice it into thin strips about 1.7 cm long and 1 cm wide. Cut the green onions into 1 cm sections. Wash the shiitake mushrooms, remove the stems, and slice them to a similar size as the ginger.
- Heat the rendered pig fat in a wok over high heat until it reaches about 50% heat. Fry the chicken slices in batches, stirring with chopsticks to separate them, until about 80% cooked. Remove and drain using a slotted spoon.
- Leave 75 grams of oil in the wok, heat to 80% heat, and add the ginger slices, shiitake mushrooms, and 1 gram of salt. Stir-fry briefly, then add the chicken slices. Stir-fry together, add the green onions, MSG, and chicken broth. Bring to a boil, thicken with wet starch, and drizzle with sesame oil before serving.
Key Points:
- Fresh ginger, also known as young ginger, is different from mature ginger. It is crisp, tender, and mildly spicy. It is typically available from late summer to early autumn and is often used in stir-fries with chicken.
Flavor Profile:
- Ginger enhances digestion and stimulates appetite. In Hunan cuisine, it is commonly used as a flavorful ingredient. This dish features tender, flavorful chicken slices with a clean white color, a delicate ginger aroma, a smooth texture, and a slight spiciness.
7 Fried Eight Pieces
Ingredients:
- 3 young chickens (approximately 2000 grams)
- 50 grams of cooking wine
- 5 grams of salt
- 100 grams of peanuts
- 2 grams of MSG
- 2 eggs
- 10 grams of sugar
- 100 grams of cilantro
- 25 grams of sesame oil
- 1000 grams of peanut oil (approximately 100 grams used)
- 20 Sichuan peppercorns
- 15 grams of ginger
- 2 grams of Sichuan pepper powder
- 50 grams of wet starch
- 15 grams of green onions
Instructions:
- Roast the peanuts with salt until cooked, peel, and crush them. Cut half of the green onions into flower shapes and crush the remaining green onions and ginger.
- Remove the bones from the chicken and use the back of a knife to tenderize the meat. Cut the chicken into 4.5 cm square pieces. Marinate with cooking wine, salt, sugar, green onions, ginger, Sichuan peppercorns, and MSG for about an hour. Remove the Sichuan peppercorns, green onions, and ginger, then coat the chicken pieces with a mixture of egg white and wet starch, and roll them in crushed peanuts.
- Heat the peanut oil until boiling. Fry the chicken pieces in batches, removing them after a brief fry. Once the water evaporates from the oil, return the chicken pieces to the oil and fry until crispy and golden brown. Drain the oil, sprinkle with Sichuan pepper powder and chopped green onions, drizzle with sesame oil, and arrange on a plate with cilantro as garnish.
Key Points:
- Deboning the Chicken:
- After slaughtering and cleaning the chicken, place it on a cutting board with the wings facing left and the head pointing to the right. Cut from the neck to the tail to break the skin and flesh.
- Cut through the wing joints and the chicken breast. Hold the chicken bones with one hand and pull the wing back to remove one side of the meat. Repeat for the other side.
- After removing the backbone, the leg bones remain. Cut along the bone near the joint, severing the joint muscles, and then cut through the joint connecting the thigh and drumstick. Remove the thigh bones and the feet (which can be used for other purposes), leaving only the boneless chicken meat.
Flavor Profile:
- This traditional dish features young chicken cut into eight pieces, fried to a golden, crispy exterior while remaining tender inside. It has a savory and flavorful taste, perfect with a glass of wine.
8 Steamed Chicken Wings with Shiitake Mushrooms
Ingredients:
- 12 chicken wings (approximately 900 grams)
- 1000 grams of chicken stock
- 50 grams of Shaoxing wine
- 75 grams of thick shiitake mushrooms
- 1.5 grams of MSG
- 5 grams of salt
- 1 gram of pepper powder
Instructions:
- Clean the chicken wings and cook them in a pot until done. Remove the wing tips and cut each wing into 2 segments. Remove the bones and place the pieces in a green-glazed bowl. Crush the green onions and ginger.
- Soak the shiitake mushrooms in cold water, then use a mortar to scrape off the black skin. Remove the stems, wash the mushrooms, and add them to the bowl with the chicken wings. Add chicken stock, salt, MSG, Shaoxing wine, green onions, and ginger. Seal the bowl with wet paper and steam for 2 hours until tender. Remove the paper, discard the green onions and ginger, and sprinkle with pepper powder before serving.
Key Points:
- Seal the bowl tightly with paper to prevent steam from entering, preserving the original flavor.
Flavor Profile:
- The chicken wings are tender and infused with the rich flavor of shiitake mushrooms. This harmonious combination brings out the savory essence of both the chicken and the mushrooms, making it a traditional and beloved dish in Hunan cuisine.
9 Curried Diced Chicken
Main Ingredients and Seasonings:
- 2 tender young chickens (approx. 1500g)
- 1 egg
- 100g peeled water chestnuts
- 100g diced onions
- 500g lard (approx. 100g used)
- 25g cooking wine
- 10g salt
- 150g peeled water chestnuts
- 2g MSG (monosodium glutamate)
- 10g curry powder
- 100g broth
- 25g sesame oil
- 50g cornstarch slurry
Cooking Method:
- Debone the chicken and tenderize it with the back of a knife. Cut into 1 cm cubes. Marinate with cooking wine and salt, then mix with egg white and cornstarch to coat. Add a little oil to the mixture.
- Cut the water chestnuts into 1 cm cubes. Dice the onion into small pieces. Mix the broth, MSG, and cornstarch slurry to make a sauce.
- Heat a clean wok and add the lard. Heat to 60% hot, then add the chicken cubes, stirring to separate and cook through. Pour into a colander to drain the oil. Leave 50g of oil in the wok, add the diced water chestnuts and onions, and stir-fry with salt. Add the curry powder and stir-fry over low heat until fragrant. Add the cooked chicken cubes and the prepared sauce. Stir-fry a few times, drizzle with sesame oil, and serve.
Key Techniques:
- When stir-frying the chicken cubes in oil, cook until just done.
- Stir-fry the curry powder over low heat until fragrant, being careful not to burn or overcook it.
Flavor Characteristics:
This dish features a golden color, a fragrant and tender taste with a slightly spicy flavor, making it uniquely appealing.
10 Steamed Crispy Chicken Balls
Main Ingredients and Seasonings:
- 1 tender young chicken (approx. 1500g)
- 100g lard (approx. 100g used)
- 100g ham
- 50g dried shrimp
- 100g mushrooms
- 100g pork fat
- 4 eggs
- 1000g baby bok choy
- 50g cooking wine
- 10g salt
- 3g MSG (monosodium glutamate)
- 2g pepper
- 15g green onion
- 15g ginger
- 50g cornstarch slurry
- 1000g chicken broth
Cooking Method:
- Soak the dried shrimp. Dice the pork fat, ham, and mushrooms into soybean-sized pieces. Slice the white part of the green onion, and crush the remaining green onion and ginger to extract the juice with the cooking wine. Remove the outer leaves of the baby bok choy, keeping the small buds, and blanch in boiling water, then cool in cold water. Separate the egg whites from the yolks.
- Clean the chicken by removing feathers, opening it along the backbone, and removing the entrails. Debone the chicken and cut the meat into soybean-sized pieces, then chop a few times. Mix the chicken meat with the egg whites, diced pork fat, ham, dried shrimp, mushroom pieces, MSG, green onion-ginger juice, a suitable amount of salt, and cornstarch slurry to form the filling.
- Heat the lard to 70% hot. Shape the chicken mixture into balls about 1 inch in diameter, and fry until golden. Rinse the fried chicken balls with hot broth, then place them in a green-glazed clay pot. Add chicken broth and salt, then seal the pot tightly with dampened white cotton paper. Steam until the chicken balls are tender and flavorful.
- Take out the steamed chicken balls, remove the paper seal, and meanwhile, bring chicken broth, baby bok choy, salt, and MSG to a boil in a pot. Adjust the seasoning, add the chicken balls, sprinkle with pepper and green onion segments, reseal the pot with the original paper, and serve the pot as it is on a tray.
Key Techniques:
Ensure the green-glazed clay pot is tightly sealed with dampened white cotton paper to prevent steam from entering and to retain the original flavors.
Flavor Characteristics:
This is a traditional dish from Changsha. The chicken balls are tender and aromatic, with a clear and delicious broth. It is a popular dish for festive banquets.