Cream Broth Eight-Treasure Pouch Chicken

Name: Cream Broth Eight-Treasure Pouch Chicken
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Ingredients: 1000 g Chicken (whole chicken, rinse clean, remove bones completely); 10 g Sea cucumber (cut into 1cm cubes, blanch); 10 g Dried scallops (cut into 1cm cubes, blanch); 10 g Lean pork (cut into 1cm cubes, blanch); 10 g Ham (cut into 1cm cubes, blanch); 10 g Fish maw (cut into 1cm cubes, blanch); 5 g Lotus seeds (cut into 1cm cubes, blanch); 5 g Mushrooms (cut into 1cm cubes, blanch); 10 g Bamboo shoot slices (cut into 1cm cubes, blanch; also slice some for later use); 20 g Shaoxing wine; 5 g Refined salt; 10 g Scallions (cut into segments for steaming; also mince some for filling); 10 g Ginger (slice for steaming; also extract juice); 5 g Shiitake mushrooms (slice, blanch and arrange); 5 g Baby bok choy hearts (slice, blanch and arrange); 100 g Cream broth; to taste Clear broth (for steaming); to taste Lard (for finishing the soup)

A traditional classic of Shandong (Lu) cuisine, this dish features a fully intact whole chicken, tender meat, and a rich, savory milky soup.

2 hours

Easy

0 favorites

Cream Broth Eight-Treasure Pouch Chicken

Ingredients

Chicken (whole chicken, rinse clean, remove bones completely) 1000 g

Sea cucumber (cut into 1cm cubes, blanch) 10 g

Dried scallops (cut into 1cm cubes, blanch) 10 g

Lean pork (cut into 1cm cubes, blanch) 10 g

Ham (cut into 1cm cubes, blanch) 10 g

Fish maw (cut into 1cm cubes, blanch) 10 g

Lotus seeds (cut into 1cm cubes, blanch) 5 g

Mushrooms (cut into 1cm cubes, blanch) 5 g

Bamboo shoot slices (cut into 1cm cubes, blanch; also slice some for later use) 10 g

Shaoxing wine 20 g

Refined salt 5 g

Scallions (cut into segments for steaming; also mince some for filling) 10 g

Ginger (slice for steaming; also extract juice) 10 g

Shiitake mushrooms (slice, blanch and arrange) 5 g

Baby bok choy hearts (slice, blanch and arrange) 5 g

Cream broth 100 g

Clear broth (for steaming) to taste

Lard (for finishing the soup) to taste

Instructions

Deboning

Rinse the whole chicken clean, make an opening at the crop area, and carefully remove the entire skeleton.

Preparing the Eight-Treasure Filling

Cut sea cucumber, dried scallops, lean pork, ham, fish maw, lotus seeds, mushrooms, and bamboo shoot slices into 1cm cubes, blanch in boiling water, then mix with scallions, ginger, wine and other seasonings to make the 'Eight-Treasure Filling,' and stuff into the chicken cavity.

Shaping

Tuck the chicken head through the neck opening, close the incision, and briefly scald in boiling water.

Steaming

Place in a soup tureen, add clear broth, scallion segments, ginger slices, Shaoxing wine, and refined salt, steam until cooked, then remove and drain the broth, discarding scallions and ginger.

Plating

Slice ham, shiitake mushrooms, baby bok choy hearts, and bamboo shoot slices, blanch them, and arrange neatly on top of the chicken.

Finishing the Soup

Heat lard in a wok to 60% hot, briefly fry scallion segments and ginger slices, then add cream broth, Shaoxing wine, ginger juice, and refined salt, bring to a boil and remove the scallions and ginger, pour the soup into the tureen, and drizzle with chicken fat to finish.