Bowl-Steamed Crispy Chicken

Name: Bowl-Steamed Crispy Chicken
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Ingredients: 1 whole hen; 25 g water chestnuts; 25 g rehydrated black wood ear mushrooms; 4 g fine salt; 25 g soy sauce; 3 eggs; 1 g ground white pepper; 25 g wet cornstarch; 25 g Shaoxing wine; 100 g flour; 25 g scallion segments; 1000 g vegetable oil (75 g actually used); 15 g minced ginger; 100 g chicken broth; 75 g rendered pork fat; 2 g monosodium glutamate

A classic Hubei banquet dish made by battering and deep-frying chicken pieces, arranging them in a bowl, steaming, then inverting onto a plate and finishing with a poured sauce.

1h 35m

Easy

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Ingredients

whole hen 1

water chestnuts 25 g

rehydrated black wood ear mushrooms 25 g

fine salt 4 g

soy sauce 25 g

eggs 3

ground white pepper 1 g

wet cornstarch 25 g

Shaoxing wine 25 g

flour 100 g

scallion segments 25 g

vegetable oil (75 g actually used) 1000 g

minced ginger 15 g

chicken broth 100 g

rendered pork fat 75 g

monosodium glutamate 2 g

Instructions

Step 1: Prepare the Chicken

Slaughter and clean the hen. Cut it into 2 cm cubes, place in a bowl, and rub with 2 g of fine salt. Crack the eggs into the flour and mix well, then coat the chicken pieces with the batter. Peel the water chestnuts and cut them into slices.

Step 2: Fry and Steam

Place a wok over high heat, add the vegetable oil, and heat to about 70% hot. Add the chicken pieces and fry for 5 minutes. Remove with a slotted spoon and arrange them in a bowl. Add the chicken broth, the remaining fine salt, 1 g of monosodium glutamate, and 1.5 g of scallion segments. Place the bowl in a steamer and steam over high heat for 1 hour. Remove, drain off the liquid, and invert the chicken onto a serving plate.

Step 3: Make the Sauce and Serve

Place the wok over high heat, add the rendered pork fat and the reserved steaming liquid, and briefly heat through. Add the water chestnut slices, black wood ear mushrooms, soy sauce, Shaoxing wine, and the remaining monosodium glutamate, and cook for 2 minutes. Thicken with the wet cornstarch, pour the sauce over the chicken pieces, sprinkle with chopped scallion and ground white pepper, and serve.