Hibiscus Chicken
Tender in texture and bright white in color, this dish is made by steaming minced chicken with egg whites and features a light, fresh flavor.
Ingredients
Live hen (slaughtered, plucked, gutted, feet chopped off, meat shredded)
1 about 750g
Chicken breast meat (pounded into paste with the back of a knife)
100 g
Pork back fat (crushed)
100 g
Egg whites (added to the meat paste in 3 batches and mixed well)
6
Fine salt (part used to season the hibiscus paste)
15 g
Green peas
8
Wood ear mushrooms
a pinch
Steamed cake (sliced)
5 slices
Shredded scallions
a pinch
Shredded ginger
a pinch
Cooking wine (mentioned in step 5 but not listed in ingredients)
Instructions
1
Boil the chicken and remove the meat
First slaughter the chicken, remove the feathers, open the cavity, take out the organs and wash clean, chop off the two feet, and set the breast meat aside for other use. Soak the whole chicken in cold water for 20 minutes until it turns pale. When the pot of water reaches 80% boiling, place the chicken in and cook for 10 minutes, then remove and rinse the entire body with cold water. Place in a soup pot, cook until done, then remove. Take the meat off and shred it.
2
Prepare the hibiscus paste
Use the back of a knife to pound the chicken breast into a paste and place it in a bowl. Add the 6 egg whites in 3 batches to the paste, stirring in one direction with chopsticks until well combined. Add the crushed pork back fat the same way and stir for 20 minutes, then add the fine salt and stir for another 5 minutes to complete the hibiscus paste.
3
Steam to set
Take a flat plate, spread the chicken breast hibiscus paste evenly on the plate, then place the shredded chicken meat on top of the paste. Steam in a steamer over medium heat for 30 minutes, then remove and let cool to make the 'hibiscus chicken'.
4
Slice and re-steam
When ready to serve, turn out the hibiscus chicken and cut into strips about 6 cm long and 2 cm wide. Return them to their original shape in a steaming bowl, pour clear soup over them, and steam until hot. Remove and invert into a soup bowl or plate.
5
Pour the soup
Pour the original broth into a pot, add wood ear mushrooms, green peas, sliced steamed cake, shredded scallions and ginger, fine salt, cooking wine, and adjust the flavor. Pour over the 'hibiscus chicken' and serve.
