Dragon Horse Spring Chicken
A classic Sichuan dish reputed to warm the body, strengthen yang, and replenish qi and essence. The chicken is simmered until tender and falls off the bone, cloaked in a smooth, silky sauce.
Ingredients
young rooster (feathers, innards and claws removed, washed and blanched in boiling water, then chopped into rectangular pieces)
1 (about 1000 g)
seahorse (rinsed in warm water, soaked for 10 minutes)
10 g
shrimp (rinsed in warm water, soaked for 10 minutes)
15 g
cooking wine
10 g
MSG
1 g
salt
3 g
ginger (sliced)
scallion whites
15 g
bean starch
10 g
clear broth
100 g
Instructions
1
Step 1
Slaughter the young rooster, remove the feathers, innards, and claws, wash it clean, blanch it in a pot of boiling water, then chop it into rectangular pieces and divide them among 5–7 bowls. Rinse the seahorse and shrimp in warm water and soak them for 10 minutes, then arrange them over the chicken. Add the scallion whites, ginger slices, and a suitable amount of clear broth, and steam over boiling water until fully cooked.
2
Step 2
Remove the dish from the steamer and pick out the ginger and scallion. Invert the chicken into a serving bowl. Pour the cooking liquid into a pot, bring it to a boil and skim off the foam, then add the cooking wine, salt, and MSG. Thicken with the bean starch to make a glossy sauce, pour it over the chicken, and serve immediately.
