Dragon and Horse Young Chicken
This is a Sichuan dish made by steaming a young rooster with seahorse and shrimp. The chicken becomes tender and falling-off-the-bone, and it is traditionally regarded as warming to the middle, invigorating yang, and replenishing qi and essence.
Ingredients
Young rooster (slaughtered, de-feathered, eviscerated, feet removed, blanched then cut into chunks)
1 piece (approx. 1000g)
Sea horse (rinsed with warm water, soaked for 10 minutes)
10g
Shrimp meat (rinsed with warm water, soaked for 10 minutes)
15g
Cooking wine
10g
MSG
1g
Salt
3g
Ginger (sliced, original text mistakenly wrote 'm g')
10g
Scallion white parts
15g
Bean starch (mixed into water starch)
10g
Clear soup (appropriate amount)
100g
Instructions
1
Process the chicken
After slaughtering the young rooster, remove feathers, internal organs and feet, wash it, blanch in boiling water, then chop into rectangular chunks, portion into 5-7 bowls
2
Arrange ingredients
Rinse sea horse and shrimp meat with warm water, soak for 10 minutes, place separately on top of the chicken, add scallion white parts, sliced ginger and appropriate amount of clear soup, then steam in a steamer until tender
3
Thicken sauce and plate
Take out of the steamer, remove ginger and scallion, turn the chicken into a bowl, pour the original soup into a pot, bring to a boil and skim off foam, add cooking wine, salt and MSG, thicken the sauce with bean starch to reduce the liquid, then pour over the chicken to serve
