Garlic Chicken
This nourishing medicinal dish features chicken that is deep-fried, stuffed, steamed until fall-apart tender, and finished with a light starch glaze made from the original cooking broth.
Ingredients
chicken (slaughtered and cleaned)
1
cooking oil (heated to 70% hot)
to taste
garlic cloves
to taste
salt
to taste
sugar
to taste
scallion knot (remove after steaming)
to taste
ginger slices (remove after steaming)
to taste
cooking wine
to taste
starch (mixed with water as a thin slurry for thickening)
to taste
Instructions
1
Step 1
Slaughter and clean the chicken. Place a wok over high heat, add the cooking oil and heat to 70% hot, then add the chicken and fry until golden brown. Remove and drain off the oil.
2
Step 2
Combine the garlic cloves, salt, sugar, scallion knot, ginger slices, and cooking wine in a bowl and mix well, then stuff the mixture into the chicken cavity. Place the chicken breast-side up on a plate and steam over high heat until completely tender. Remove and discard the scallion, ginger, and garlic cloves.
3
Step 3
Pour the steaming liquid from the chicken into a wok, bring to a boil over high heat, thicken with a thin cornstarch slurry, and pour it over the chicken before serving.
