Ginger Hot Nest Chicken
Rich, fragrant ginger aroma with a mild tang and a touch of sweetness.
Ingredients
young chicken (cleaned, giblets removed, washed, boiled until cooked, deboned and cut into strips)
1 (~750 g)
sesame oil
25 g
soy sauce
15 g
vinegar
15 g
scallion
10 g
ginger (crushed into juice)
25 g
salt
5 g
MSG
5 g
broth
250 g
cornstarch slurry
to taste
chili oil
to taste
garlic (sliced)
to taste
Instructions
1
Step 1
Clean the chicken, remove the giblets, wash it, and boil in plain water until cooked through. Remove the leg bones and cut the meat into strips. Sprinkle with a pinch of salt, place into a bowl, pour in the broth, and steam over high heat for about 10 minutes. Crush the ginger into juice and slice the garlic.
2
Step 2
Heat a wok, add the sesame oil, and briefly stir-fry the scallion. Pour in the original steaming liquid from the chicken (invert the chicken onto a plate to keep its shape). Add the soy sauce, MSG, ginger juice, and vinegar, thicken with the cornstarch slurry, and drizzle with the chili oil. When serving, lift off the inverted bowl and pour the hot sauce over the chicken.
