Eight-Treasures Pouch Chicken in Milk Broth

Name: Eight-Treasures Pouch Chicken in Milk Broth
Ingredients: 1000g Chicken (whole chicken, rinsed clean, intact chicken bones extracted); 10g Sea cucumber (diced into 1cm cubes, blanched); 10g Dried scallop (diced into 1cm cubes, blanched); 10g Lean pork (diced into 1cm cubes, blanched); 10g Ham (diced into 1cm cubes, blanched); 10g Fish maw (diced into 1cm cubes, blanched); 5g Lotus seed (diced into 1cm cubes, blanched); 5g White mushroom (diced into 1cm cubes, blanched); 10g dried bamboo shoots (cut into 1cm cubes, blanched; also cut into slices for later use); 20g Shaoxing wine; 10g fine salt; 10g scallions (cut into sections for steaming; also minced to mix into filling); 10g ginger (sliced for steaming; also juice extracted); 5g shiitake mushrooms (sliced, blanched and used for plating); 5g choy sum (sliced, blanched and used for plating); 100g white broth; to taste clear broth (for steaming); to taste lard (for cooking the soup at the end); shiitake mushroom

A traditional Shandong dish featuring a whole, beautifully shaped chicken that is exceptionally tender, served in a rich and savory broth.

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Eight-Treasures Pouch Chicken in Milk Broth

Story

This traditional Shandong delicacy is a masterpiece of culinary craftsmanship, meticulously prepared to maintain its whole, pristine shape. The meat is incredibly tender, and the resulting milk-hued broth is deeply flavorful and savory, offering a harmonious dining experience that highlights the elegance of classic Lu cuisine.

Ingredients

Chicken (whole chicken, rinsed clean, intact chicken bones extracted) 1000g

Sea cucumber (diced into 1cm cubes, blanched) 10g

Dried scallop (diced into 1cm cubes, blanched) 10g

Lean pork (diced into 1cm cubes, blanched) 10g

Ham (diced into 1cm cubes, blanched) 10g

Fish maw (diced into 1cm cubes, blanched) 10g

Lotus seed (diced into 1cm cubes, blanched) 5g

White mushroom (diced into 1cm cubes, blanched) 5g

dried bamboo shoots (cut into 1cm cubes, blanched; also cut into slices for later use) 10g

Shaoxing wine 20g

fine salt 10g

scallions (cut into sections for steaming; also minced to mix into filling) 10g

ginger (sliced for steaming; also juice extracted) 10g

shiitake mushrooms (sliced, blanched and used for plating) 5g

choy sum (sliced, blanched and used for plating) 5g

white broth 100g

clear broth (for steaming) to taste

lard (for cooking the soup at the end) to taste

shiitake mushroom

Instructions

Debone

Rinse the whole chicken clean. Starting from the opening at the crop, completely debone the chicken, removing the entire skeleton while keeping it intact.

Make the Eight-Treasure Stuffing

Cut the sea cucumber, dried scallops, lean pork, ham, fish maw, lotus seeds, button mushrooms, and bamboo shoots into 1 cm cubes. Blanch them in boiling water, then mix with scallions, ginger, cooking wine, and other seasonings to make the 'Eight-Treasure Stuffing'. Stuff this mixture into the chicken cavity.

Shape

Tuck the chicken head through the neck opening, secure the knife incision, and blanch briefly in boiling water.

Steam

Place the chicken into a soup basin, add clear broth, scallion segments, ginger slices, Shaoxing wine, and fine salt. Steam in a steamer until fully cooked. Remove and drain off the broth, discarding the scallions and ginger.

Plating

Cut the ham, shiitake mushrooms, cabbage hearts, and bamboo shoots into slices. Blanch them and arrange them neatly over the chicken.

Make the Soup

Add lard to a wok/pot and heat until 60% hot. Add scallion segments and ginger slices, fry briefly, then add milk broth, Shaoxing wine, ginger juice, and fine salt. Bring to a boil, then scoop out the scallions and ginger. Pour the soup into the soup basin, drizzle with chicken fat, and it is done.