Egg Plum Chicken

Name: Egg Plum Chicken
Prep time: 40 min
Cook time: 3 h 30 min
Total time: 4 h 10 min
Cuisine: Chinese
Ingredients: 1 (approximately 750 g) young plump hen, plucked (split open along the spine and cleaned, blanched in boiling water then washed); 25 g eggs (for making egg sheets); 15 g cooked ham cubes; 10 g ham crumbs (for sprinkling on egg siu mai); 25 g chicken gizzards and livers (braised with the chicken, then diced after removal); 50 g peeled shrimp (washed and minced into paste); 5 g shrimp roe (for stir-frying filling); 10 g dried mushroom cubes; 20 g bamboo shoot cubes; 25 g bok choy hearts (for plating as garnish); 25 g scallions; 25 g ginger; 30 g soy sauce; 10 g white sugar; 30 g Shaoxing wine; 10 g fine salt; 25 g peanut oil (for stir-frying filling); clear broth (for braising chicken in a clay pot), to taste; rendered lard (for greasing the iron spatula), to taste; cilantro crumbs (for sprinkling on egg siu mai), to taste

A traditional Jiangsu specialty made with a tender young hen as the main ingredient, braised with egg shaomai, ham, shrimp, and other accompaniments. The broth is rich and full-flavored, and the chicken is tender enough to fall off the bone.

4h 10m

Easy

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Ingredients

young plump hen, plucked (split open along the spine and cleaned, blanched in boiling water then washed) 1 (approximately 750 g)

eggs (for making egg sheets) 25 g

cooked ham cubes 15 g

ham crumbs (for sprinkling on egg siu mai) 10 g

chicken gizzards and livers (braised with the chicken, then diced after removal) 25 g

peeled shrimp (washed and minced into paste) 50 g

shrimp roe (for stir-frying filling) 5 g

dried mushroom cubes 10 g

bamboo shoot cubes 20 g

bok choy hearts (for plating as garnish) 25 g

scallions 25 g

ginger 25 g

soy sauce 30 g

white sugar 10 g

Shaoxing wine 30 g

fine salt 10 g

peanut oil (for stir-frying filling) 25 g

clear broth (for braising chicken in a clay pot) to taste

rendered lard (for greasing the iron spatula) to taste

cilantro crumbs (for sprinkling on egg siu mai) to taste

Instructions

Prepare the Chicken

Split the chicken open along the spine and clean it thoroughly, blanch in boiling water, then wash again. Place the chicken along with the gizzards and livers into a clay pot lined with a bamboo mat, add scallions, ginger, Shaoxing wine, and clear broth. Bring to a boil over high heat, skimming off any foam, then cover and simmer over low heat for 3 hours until tender. Remove the gizzards and livers and dice them.

Stir-fry the Filling

Heat a wok over high heat, add oil, then add the diced ingredients (cooked ham cubes, dried mushroom cubes, bamboo shoot cubes). Add soy sauce, white sugar, and shrimp roe, stir-fry until cooked through to make the filling.

Prepare the Shrimp Paste

Wash the peeled shrimp, mince into a fine paste, then mix with seasonings to form shrimp paste.

Make Egg Sheets

Crack the eggs into a bowl, add fine salt and Shaoxing wine, and mix well to form an egg batter. Heat an iron spatula over low heat, grease it evenly with rendered lard, pour in the egg batter with a spoon, and spread it into an egg sheet with a 10 cm diameter.

Assemble the Egg Siu Mai

Place a portion of the cooked filling in the center of each egg sheet, pleat and shape into siu mai, seal the opening with shrimp paste, then sprinkle with ham crumbs and cilantro crumbs. Steam in a bamboo steamer until cooked through, then remove.

Plate and Serve

Remove the whole cooked chicken from the clay pot, place it breast-side up on a large serving platter. Arrange the egg siu mai around the chicken. Cook the bok choy hearts with seasonings and place them along the edge of the platter as garnish. Bring the original chicken broth from the clay pot to a boil with added fine salt, then pour it over the chicken to finish.