Braised Chicken with Ginkgo Nuts
Rich and mellow broth with tender chicken and sweet ginkgo nuts.
Ingredients
cleaned young hen (boiled then rinsed clean)
1250 g
ginkgo nuts (shelled, core removed, fried until skin blisters)
250 g
clear broth
750 g
rendered lard
500 g
rendered chicken fat
20 g
ginger
50 g
garlic cloves
50 g
cooking wine
50 g
ground white pepper
2 g
carrot (cut into small plum blossom shapes, blanched)
2 g
salt
5 g
MSG
1 g
wet starch slurry
25 g
Instructions
1
Step 1
Shell the ginkgo nuts and remove their inner cores. Place a wok over high heat, add the lard and heat to 60% of its smoking point. Add the ginkgo nuts and fry until their skins blister, then drain and set aside. Cut the carrot into small plum blossom shapes and blanch until tender.
2
Step 2
Place the cleaned hen in boiling water and cook until fully done, then remove and rinse thoroughly under clean water.
3
Step 3
Add the ginger, scallion, cooking wine, ground white pepper and the hen to the clear broth. Bring the mixture to a boil, then reduce the heat to a low simmer. When the hen is 80% cooked, add the ginkgo nuts and salt. Once the ginkgo nuts are tender, transfer the hen to a serving plate and arrange the ginkgo nuts around it.
4
Step 4
Place the remaining broth in the wok over high heat, skim out the ginger and scallion. Stir in the wet starch slurry until the broth thickens, then add MSG and chicken fat, stir to combine and remove from heat. Pour the sauce over the hen, arrange the blanched carrot plum blossoms around the dish, and serve.
