Chicken Bundle in Superior Broth
Layer chicken strips, ham slices, and shiitake mushrooms, tie the stack with cilantro stems into a firewood bundle shape, then steam. The dish is tender, smooth, and savory.
Ingredients
Chicken (cut into 24 strips of 4.5 cm long rectangles, marinated then coated with starch)
120 g
Cooked lean ham (cut into 12 slices)
10 g
Rehydrated shiitake mushrooms (washed and stems removed)
12 (approx. 40 g)
Coriander stems (soaked in boiling water until soft, used for tying)
to taste
Fine salt
2 tsp
MSG
1 tsp
Shaoxing wine
3 tsp
Dried starch
2.5 tsp
Superior broth
3 cup
Instructions
1
Prepare ingredients
Cut the chicken into 24 strips of 4.5 cm long rectangles, marinate with fine salt, MSG and Shaoxing wine, then coat with dried starch. Cut the ham into 12 slices. Soak the coriander stems in boiling water until soft. Wash the shiitake mushrooms and remove their stems.
2
Shape bundles
Layer one chicken strip, one ham slice, one shiitake mushroom and another chicken strip in order, tie with coriander stems into a firewood bundle shape, make 12 bundles in total, and arrange them in a bowl.
3
Steam
Place into a steamer, turn to high heat until steam comes out, then steam over medium heat for about 7 minutes.
