Apple Chicken
An excellent dinner party dish with a bright, glossy white appearance, savory, delicious filling, and rich, fragrant apple aroma.
Ingredients
spring chicken (scored crosshatch, cut into cubes)
500 g
apples (peeled, cored, hollowed out)
5
rehydrated shiitake mushrooms (sliced thin)
25 g
ham (cut into small cubes)
to taste
scallion ginger oil (40g for filling, 10g for sauce thickening)
50 g
soy sauce
10 g
shredded scallions
10 g
scallion pepper wine (10g for filling, 5g for seasoning)
15 g
white sugar
5 g
shredded ginger
5 g
salt
3 g
wet cornstarch
15 g
clear broth
250 g
Instructions
1
Step 1
Slice the rehydrated shiitake mushrooms thinly. Cut the ham into small cubes.
2
Step 2
Rinse the spring chicken, score crosshatch cuts to half the thickness of the meat, then cut into 1cm cubes. Mix the chicken cubes, shiitake slices, and ham cubes with scallions, shredded ginger, soy sauce, white sugar, 10g scallion pepper wine, and 40g scallion ginger oil to form the filling.
3
Step 3
Wash the apples, peel them, cut a 2.5cm square opening at the stem end to remove the stem for use as a lid. Core the apples through the square opening to hollow them out, then blanch the apples in boiling water briefly and drain off excess water.
4
Step 4
Fill the hollowed apples with the prepared filling, cover with the reserved lids, place in a bowl, and steam over high heat until cooked through. Remove from the steamer and drain the original liquid.
5
Step 5
Heat a wok, pour in the clear broth, add salt and 5g scallion pepper wine. Bring to a boil, thicken with wet cornstarch, drizzle with 10g scallion ginger oil, then pour the sauce over the stuffed apples to serve.
