Eight Treasure Young Chicken

Name: Eight Treasure Young Chicken
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Ingredients: 1 young hen (approx 1500g); 50 g glutinous rice (washed); 25 g cooked chicken gizzard (cut into small dices); 25 g dried scallops (washed and steamed); 20 g soaked winter mushrooms (stemmed, washed, diced); 15 g dried shrimp (soaked in boiling water); 20 g de-seeded white lotus seeds (washed); 15 g Shaoxing rice wine; 25 g tender bamboo shoot tips (cut into small dices); 1 scallion knot; 3.5 g MSG; 15 g wet starch; 1 ginger; 25 g cooked ham (cut into small dices); 5 g fine salt

A famous Hangzhou dish made by stuffing a deboned whole chicken with eight ingredients and steaming it. The chicken retains its intact shape, with tender, succulent meat.

3 hours

Easy

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Ingredients

young hen (approx 1500g) 1

glutinous rice (washed) 50 g

cooked chicken gizzard (cut into small dices) 25 g

dried scallops (washed and steamed) 25 g

soaked winter mushrooms (stemmed, washed, diced) 20 g

dried shrimp (soaked in boiling water) 15 g

de-seeded white lotus seeds (washed) 20 g

Shaoxing rice wine 15 g

tender bamboo shoot tips (cut into small dices) 25 g

scallion knot 1

MSG 3.5 g

wet starch 15 g

ginger 1

cooked ham (cut into small dices) 25 g

fine salt 5 g

Instructions

Debone whole chicken

Slaughter the chicken, clean it thoroughly, and remove the feet. Debone the whole chicken while keeping the skin intact, turn the body back to its original shape, then rinse clean.

Prepare fillings and ingredients

Remove stems from winter mushrooms, wash and dice them. Wash glutinous rice and lotus seeds. Wash dried scallops, place in a bowl, add 100g cold water, steam over high heat for about 30 minutes until cooked. Soak dried shrimp in boiling water and set aside.

Stuff and steam the chicken

Dice cooked ham, chicken gizzard, and bamboo shoot tips separately. Combine with glutinous rice, winter mushrooms, dried shrimp, steamed dried scallops, and lotus seeds. Add 3g fine salt and 2.5g MSG, mix well, then stuff the mixture into the chicken cavity. Tie a knot at the chicken neck to prevent the filling from spilling out. Blanch the chicken in boiling water for 3 minutes to tighten the skin, then rinse with cold water. Place the chicken in a large bowl, add the scallion knot, ginger, Shaoxing rice wine, and 250g water. Steam over high heat for about 2 hours until tender, then remove. Arrange the chicken on a long platter with the cavity side up.

Make sauce and drizzle

Pour the steaming liquid into a wok, add 2g fine salt and 1g MSG, bring to a boil. Thicken the sauce with wet starch to a thin consistency, then drizzle over the chicken and serve.