Eight Treasure Cloth Bag Chicken in Creamy Soup

Name: Eight Treasure Cloth Bag Chicken in Creamy Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1000 g whole chicken (rinsed clean, deboned); 10 g sea cucumber (cut into 1 cm cubes); 10 g dried scallop (cut into 1 cm cubes); 10 g lean pork (cut into 1 cm cubes); 10 g ham (part diced, part sliced); 10 g fish maw (cut into 1 cm cubes); 5 g lotus seed (cut into 1 cm cubes); 5 g button mushroom (cut into 1 cm cubes); 10 g bamboo shoot (part diced, part sliced); 20 g Shaoxing wine; 5 g fine salt; 10 g scallion (cut into sections); 10 g ginger (sliced); 5 g shiitake mushroom (sliced); 5 g choy sum (sliced); 100 g creamy soup; to taste lard; to taste ginger juice; to taste chicken oil; to taste clear soup

A Shandong-style dish: the chicken is presented whole with tender meat, served in a rich and flavorful broth.

1h 30m

Easy

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Eight Treasure Cloth Bag Chicken in Creamy Soup

Ingredients

whole chicken (rinsed clean, deboned) 1000 g

sea cucumber (cut into 1 cm cubes) 10 g

dried scallop (cut into 1 cm cubes) 10 g

lean pork (cut into 1 cm cubes) 10 g

ham (part diced, part sliced) 10 g

fish maw (cut into 1 cm cubes) 10 g

lotus seed (cut into 1 cm cubes) 5 g

button mushroom (cut into 1 cm cubes) 5 g

bamboo shoot (part diced, part sliced) 10 g

Shaoxing wine 20 g

fine salt 5 g

scallion (cut into sections) 10 g

ginger (sliced) 10 g

shiitake mushroom (sliced) 5 g

choy sum (sliced) 5 g

creamy soup 100 g

lard to taste

ginger juice to taste

chicken oil to taste

clear soup to taste

Instructions

Debone and Prepare Ingredients

Rinse the whole chicken clean, make an opening at the crop, remove all bones intact. Cut sea cucumber, dried scallop, lean pork, ham, fish maw, lotus seed, button mushroom, and bamboo shoot into 1 cm cubes, then blanch in boiling water.

Stuff and Shape the Chicken

Mix scallion, ginger, Shaoxing wine and other seasonings into 'eight treasure filling', stuff it into the chicken cavity. Thread the chicken head through the neck to secure the opening, blanch briefly in boiling water, transfer to a soup pot, add clear soup, scallion sections, ginger slices, Shaoxing wine and fine salt, steam in a steamer until fully cooked, then remove.

Plate and Decorate

Drain off the cooking liquid from the steamed chicken, remove the scallion and ginger. Slice ham, shiitake mushroom, choy sum and bamboo shoot into pieces, blanch, then arrange neatly on top of the chicken.

Prepare the Creamy Soup

Heat lard in a wok to medium-high heat, add scallion sections and ginger slices and fry briefly, then add creamy soup, Shaoxing wine, ginger juice and fine salt. Bring to a boil, remove the scallion and ginger, pour the soup into the serving pot, drizzle with chicken oil to finish.