Dragon-Horse Spring Chicken
This Sichuan dish features young rooster steamed with seahorses and shrimp meat until the meat is tender and soft.
Story
The chicken is portioned into small bowls and steamed with aromatic ginger and scallions until it falls apart. A light, savory sauce is thickened with starch and poured over the tender meat for a comforting, warming finish.
Ingredients
Young rooster (cleaned, feathered, gutted, talons removed, blanched, and cut into pieces)
1 whole (approx. 1000g)
Seahorse (rinsed in warm water, soaked for 10 minutes)
10g
Shrimp meat (rinsed in warm water, soaked for 10 minutes)
15g
Cooking wine
10g
MSG
1g
Salt
3g
Ginger (sliced)
10g
Scallion whites
15g
Starch (mixed with water to make slurry)
10g
Clear stock (appropriate amount)
100g
Instructions
1
Prepare the chicken
After slaughtering the young rooster, remove the feathers, internal organs, and claws; wash it, blanch in a boiling pot, then chop into small rectangular pieces, and divide into 5-7 bowls.
2
Arrange the ingredients
Wash the sea horses and shrimp with warm water, soak for 10 minutes, place them separately on top of the chicken, add scallion whites, ginger slices, and an appropriate amount of clear soup, then steam in a steamer until soft.
3
Thicken the sauce and plate
Remove from the steamer and discard the ginger and scallions; turn the chicken out into a bowl; pour the original soup into a pot, bring to a boil and skim off the foam, add cooking wine, salt, and monosodium glutamate, thicken the sauce with bean starch, pour over the chicken, and serve.
