Jiamu Crispy Chicken

Name: Jiamu Crispy Chicken
Ingredients: 1 (whole) Tender chicken (about 1000g, whole boneless chicken); 75g Glutinous rice (soak in water for 1 hour, steam until cooked); 50g Cooked pork tripe tip (cut into small dice); 50g Lean pork (cut into small dice, marinate with 10g soy sauce and cornstarch, then blanch in oil); 25g Cooked ham (minced); 25g Rehydrated dried shrimp (minced); 25g Rehydrated shiitake mushrooms (cut into small dice); 30g Peeled winter bamboo shoots (cut into small dice); 5g Tied scallion knot; 15g MSG; 1 slice Ginger; 15g Shaoxing wine (10g for mixing filling, 5g for steaming chicken); 4g Cornstarch; 25g Maltose; 10g Sugar; 10g Vinegar; 20g Light soy sauce (10g for mixing filling, 10g for steaming chicken); 1500g Rendered pork lard (about 150g consumed); 10g Fine salt

A traditional Xiamen specialty, this dish features a whole chicken stuffed with glutinous rice and assorted ingredients, then deep-fried until golden. The skin turns crisp and lightly sweet, while the filling combines meat and vegetables.

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Ingredients

Tender chicken (about 1000g, whole boneless chicken) 1 (whole)

Glutinous rice (soak in water for 1 hour, steam until cooked) 75g

Cooked pork tripe tip (cut into small dice) 50g

Lean pork (cut into small dice, marinate with 10g soy sauce and cornstarch, then blanch in oil) 50g

Cooked ham (minced) 25g

Rehydrated dried shrimp (minced) 25g

Rehydrated shiitake mushrooms (cut into small dice) 25g

Peeled winter bamboo shoots (cut into small dice) 30g

Tied scallion knot 5g

MSG 15g

Ginger 1 slice

Shaoxing wine (10g for mixing filling, 5g for steaming chicken) 15g

Cornstarch 4g

Maltose 25g

Sugar 10g

Vinegar 10g

Light soy sauce (10g for mixing filling, 10g for steaming chicken) 20g

Rendered pork lard (about 150g consumed) 1500g

Fine salt 10g

Instructions

Debone the whole chicken

Slaughter the chicken, remove the feathers, debone the whole chicken, wash clean, and let dry.

Make the filling

Soak the glutinous rice in water for 1 hour, rinse clean, drain, and place on a plate. Steam in a steamer until cooked, then remove and let cool. Cut the lean pork into small dice, marinate with 10g soy sauce and cornstarch, blanch in oil, then remove. Cut the pork tripe tip, shiitake mushrooms, and winter bamboo shoots all into small dice. Mince the ham and dried shrimp. Combine all the above ingredients with the steamed glutinous rice, add fine salt, MSG, 10g Shaoxing wine, and sugar, and mix well to make the filling.

Stuff and steam the chicken

Stuff the mixed filling into the chicken cavity through the neck opening. Tie a knot at the chicken neck to seal the opening. After stuffing, blanch briefly in a pot of boiling water and remove. Place in a large bowl, add the tied scallion knot, ginger slices, 5g Shaoxing wine, 10g soy sauce, 20g water, and the chicken bones. Steam in a steamer over high heat until cooked. Remove and let dry, then brush the chicken all over with a mixture of maltose and vinegar. Let sit briefly, then brush again.

Deep-fry to finish

Place a wok over high heat, add the rendered pork lard, and heat until 80% hot. Place the chicken in the wok to deep-fry, turning the chicken body continuously. After frying briefly, reduce to low heat and slow-fry until both the chicken and the filling inside are thoroughly cooked. When the color approaches golden brown, increase to high heat and fry briefly, then immediately remove and drain off the oil. Plate and serve.