Braised Chicken with Red Dates

Name: Braised Chicken with Red Dates
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1250 g tender young chicken (slaughtered, plucked, eviscerated, blanched, feet and beak trimmed); 100 g mushrooms (soaked in water, washed to remove sediment, stems removed); 50 g red dates (cooked, peeled); 25 g carrot (peeled, washed, cut into thin shreds); 750 ml clear beef broth; 25 g scallion (15g tied into a knot, 10g cut into 1.5cm long segments); 15 g ginger (peeled, washed, sliced); 50 g cooking wine; 50 g soy sauce (35g for braising chicken, 15g for seasoning); 15 g white sugar; 0.5 g MSG; 5 g sesame oil (for drizzling over sauce); 50 g wet starch (for thickening sauce); 0.5 g ground white pepper; 425 g soybean oil (actual consumption 100g); 2 g fine salt (1.5g for braising chicken, 0.5g for stir-frying mushrooms and carrot shreds)

This traditional Korean dish features tender bamboo shoot chicken first briefly fried in hot oil, then braised with mushrooms, red dates, and carrots. The finished dish has a rich golden hue, with juicy, fragrant chicken that has a smooth, pleasant texture.

1h 30m

Easy

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Ingredients

tender young chicken (slaughtered, plucked, eviscerated, blanched, feet and beak trimmed) 1250 g

mushrooms (soaked in water, washed to remove sediment, stems removed) 100 g

red dates (cooked, peeled) 50 g

carrot (peeled, washed, cut into thin shreds) 25 g

clear beef broth 750 ml

scallion (15g tied into a knot, 10g cut into 1.5cm long segments) 25 g

ginger (peeled, washed, sliced) 15 g

cooking wine 50 g

soy sauce (35g for braising chicken, 15g for seasoning) 50 g

white sugar 15 g

MSG 0.5 g

sesame oil (for drizzling over sauce) 5 g

wet starch (for thickening sauce) 50 g

ground white pepper 0.5 g

soybean oil (actual consumption 100g) 425 g

fine salt (1.5g for braising chicken, 0.5g for stir-frying mushrooms and carrot shreds) 2 g

Instructions

Prepare the chicken

Slaughter the tender young chicken, pluck all feathers, make an incision near the vent to remove internal organs, make an incision on the neck to remove the crop, wash thoroughly, soak in clean water, then remove and wash again. Bring a pot of water to a rolling boil, blanch the cleaned chicken to remove scum and blood, then trim off the feet and beak.

Blanch in oil

Heat a wok, add soybean oil, and heat to 60% of its smoking point. Put the chicken in to deep-fry briefly until both sides are golden brown, then remove and drain excess oil.

Prepare the ingredients

Soak mushrooms in water, wash to remove sediment, and remove stems; cook red dates until soft and peel them; peel the carrot, wash it, and cut into thin shreds; peel the ginger, wash it, and slice it; wash 15g of scallion and tie into a knot; cut the remaining 10g scallion into 1.5cm long segments and set aside.

Braise the chicken

Place the chicken in a ceramic basin, add white sugar, cooking wine, 35g soy sauce, 1.5g fine salt, the scallion knot, ginger slices, and clear beef broth. Cover the basin, bring to a boil over high heat, then shift to medium heat and braise until tender, then set aside.

Stir-fry side vegetables

Heat a wok, add 50g soybean oil, and heat to 70% of its smoking point over high heat. Add mushrooms, carrot shreds, and 0.5g fine salt, then stir-fry until the flavors meld. Transfer the braised whole chicken to a serving plate, and arrange the stir-fried mushrooms and carrot shreds around the chicken.

Reduce sauce and finish dish

Strain the original braising broth into a wok, add red dates, MSG, and 15g soy sauce. Add wet starch and simmer until the sauce thickens, then add scallion segments, sprinkle with ground white pepper, drizzle with sesame oil, and serve.