Bean Sauce Chicken
A traditional Cantonese clay pot dish with a rich amber hue and savory, delicious flavor. Served tableside while the hot oil in the clay pot sizzles, releasing a mouthwatering, fragrant aroma.
Ingredients
chopped chicken pieces
250 g
ground white pepper
2 g
ginger slices
10 g
scallion segments
20 g
rehydrated dried shiitake mushrooms
50 g
salt
20 g
pork liver (sliced and washed)
75 g
MSG
10 g
light soy sauce
15 g
sesame oil
5 g
cornstarch
25 g
lard
175 g
Instructions
1
Marinate the Chicken
Wash the chicken pieces clean and drain off the water. Add the salt, MSG, light soy sauce, ginger slices, scallion segments, and shiitake mushrooms, and mix well. Then add the cornstarch and lard and mix well again. Slice the pork liver, wash it, and drain off the water. Toss the liver with light soy sauce, MSG, ground white pepper, sesame oil, and cornstarch.
2
Braise
Heat a wok over medium heat and add an appropriate amount of lard. When the oil is about medium-hot (roughly 60 percent of smoking point), add the chicken pieces, then add the chicken liver. Cover with a lid and cook for about 5 minutes until done. Transfer everything into a clay pot, place the clay pot on the stove and bring to a boil, then it is ready to serve.
