Jiangnan Hundred Flowers Chicken
A classic Cantonese dish, featuring a filling of shrimp meat and fatty pork tucked into chicken skin and steamed. It showcases vibrant colors, a crisp-tender yet delicate texture, and a light, refreshing flavor.
Ingredients
tender chicken (slaughtered and processed, meat removed leaving head, wings, and skin)
1 (about 1 kg)
ground shrimp meat (pounded into paste)
500 g
pork fat (cut into fine dice)
100 g
minced ham
25 g
crab roe
50 g
crab meat
50 g
egg white
80 g
cilantro
100 g
white pepper powder
10 g
wet starch (30 g for filling, rest for adhering chicken skin)
50 g
salt
10 g
MSG
7 g
Instructions
1
Process the chicken body
Remove the meat from the processed whole chicken, leaving the head, wings, and skin intact
2
Prepare the filling
Pound the shrimp meat into a paste, cut the pork fat into fine dice and mix into the shrimp paste, then add salt, MSG, egg white, white pepper powder, and wet starch (30 g), stir evenly to make a thin filling
3
Prepare the chicken skin
Lay the chicken skin flat, arrange the head and wings in order, then spread a small amount of wet starch (to act as adhesive)
4
Stuff the filling
Spread the thin filling inside the chicken skin, pat it to a thickness of 0.3 cm, then layer minced ham, crab meat, crab roe, cilantro, etc. on top of the filling in order
5
Steam the dish
Place the chicken in a dish, steam in a steamer over high heat for 7-8 minutes until cooked, then cut into long strips using a diagonal cut method, transfer to a long plate, add the head and wings, and arrange to restore the original chicken shape
