Bright Moon Red Pine Chicken

Name: Bright Moon Red Pine Chicken
Prep time: 30 min
Cook time: 1 h 35 min
Total time: 2 h 5 min
Cuisine: Chinese
Ingredients: 150 g Chicken leg meat, deboned; 150 g Pork leg meat, fat and lean, minced finely; 150 g Spinach, trimmed and washed; 10 g Ham, cut into chrysanthemum shape; 2 Eggs (1 steamed for plating, 1 mixed with pork paste); 25 g Lettuce leaves, for garnish; 150 ml Chicken broth; 15 g Cooking wine (5 g for pork paste, 10 g for cooking); 15 g Soy sauce; 6 g Fine salt (2.5 g for pork paste, 1 g for spinach, remainder for seasoning); 15 g Spicy soy sauce; 25 g Spicy bean paste; 20 g Sugar (5 g for pork paste, 15 g for seasoning); 15 g Fine dry starch (dusted on chicken); 15 g Slurry (5 g for pork paste, 10 g for thickening); 250 g Soybean oil (75 g actually used); 1.5 g MSG (0.5 g for spinach); 5 g Chopped scallion; 5 g Minced ginger

A traditional classic of Korean cuisine, made by wrapping seasoned minced pork in chicken leg meat and steaming until tender and fragrant. Garnished with contrasting red and green accents and eggs arranged to resemble a bright moon.

2h 5m

Easy

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Ingredients

Chicken leg meat, deboned 150 g

Pork leg meat, fat and lean, minced finely 150 g

Spinach, trimmed and washed 150 g

Ham, cut into chrysanthemum shape 10 g

Eggs (1 steamed for plating, 1 mixed with pork paste) 2

Lettuce leaves, for garnish 25 g

Chicken broth 150 ml

Cooking wine (5 g for pork paste, 10 g for cooking) 15 g

Soy sauce 15 g

Fine salt (2.5 g for pork paste, 1 g for spinach, remainder for seasoning) 6 g

Spicy soy sauce 15 g

Spicy bean paste 25 g

Sugar (5 g for pork paste, 15 g for seasoning) 20 g

Fine dry starch (dusted on chicken) 15 g

Slurry (5 g for pork paste, 10 g for thickening) 15 g

Soybean oil (75 g actually used) 250 g

MSG (0.5 g for spinach) 1.5 g

Chopped scallion 5 g

Minced ginger 5 g

Instructions

Prepare the chicken and pork paste

Place the deboned chicken leg meat skin-side down on a cutting board, flatten it, and use a knife to lightly score a crosshatch pattern on the meat side. Mince the pork into a fine paste and mix evenly with 5 g cooking wine, 2.5 g fine salt, 5 g sugar, 5 g slurry, and half an egg.

Spread the pork paste onto the chicken

Dust the chicken leg meat with fine dry starch, evenly spread the prepared pork paste over the chicken, and gently pound with a knife so the paste adheres to the chicken (otherwise it may separate during cooking). Trim and wash the spinach; set aside.

Pan-fry and steam the chicken

Heat a wok over the flame, slick it with oil, then add 250 g soybean oil and heat. Add the chicken leg meat and first pan-fry the paste-coated side until golden brown, then flip and briefly fry the skin side; pour off excess oil. Add 10 g cooking wine, soy sauce, fine salt, spicy bean paste, spicy soy sauce, MSG, chopped scallion, minced ginger, and chicken broth. Simmer over low heat for 10 minutes until deep red. Remove, cut into strips, arrange meat-side down in a bowl, pour in the original sauce, and steam over boiling water for 1 hour.

Steam the decorative egg

Take a small dish, brush with 1 g soybean oil, peel 1 egg and place it in the dish, arrange ham and rapeseed leaves around it in a chrysanthemum shape, steam over low heat until cooked; set aside.

Plate and finish the dish

Remove the steamed chicken, pour off the original sauce, and invert onto a serving plate with the meat side up. Heat a wok, add 15 g soybean oil, add the spinach segments, season with 1 g fine salt and 0.5 g MSG, stir-fry, then arrange around the chicken. Pour the original sauce into a wok and heat until slightly thickened, thicken with 10 g slurry, pour over the chicken, and place the steamed egg on top of the chicken to finish.