Lotus Fragrant Boneless Chicken

Name: Lotus Fragrant Boneless Chicken
Prep time: 50 min
Cook time: 2 h 10 min
Total time: 3 h
Cuisine: Chinese
Ingredients: 1 (approx. 1250 g) Hen (tender hen, not slit open, claws removed, whole chicken deboned); 150 g Lotus seeds (50g washed and steamed until tender, another 100g mixed with mushrooms and diced ham); 25 g Ham (diced); 25 g Soaked shiitake mushrooms (diced); 150 g Water spinach; 5 g Ginger (peeled and pounded); 15 g Starch slurry; 15 g Lard; 10 g Scallion knots; 10 g Shaoxing wine (used in two stages); 3 g Fine salt (2g for filling, 1g for seasoning); 2 g MSG (1g for filling, 1g for seasoning)

A traditional Zhejiang specialty: a whole chicken is deboned, stuffed, and steamed, keeping its complete shape with a white, glossy finish, tender meat, and rich lotus fragrance.

3 hours

Easy

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Ingredients

Hen (tender hen, not slit open, claws removed, whole chicken deboned) 1 (approx. 1250 g)

Lotus seeds (50g washed and steamed until tender, another 100g mixed with mushrooms and diced ham) 150 g

Ham (diced) 25 g

Soaked shiitake mushrooms (diced) 25 g

Water spinach 150 g

Ginger (peeled and pounded) 5 g

Starch slurry 15 g

Lard 15 g

Scallion knots 10 g

Shaoxing wine (used in two stages) 10 g

Fine salt (2g for filling, 1g for seasoning) 3 g

MSG (1g for filling, 1g for seasoning) 2 g

Instructions

Debone whole chicken

Remove claws from the tender hen (not slit open), debone the whole chicken, then flip the chicken body back to its original shape and wash clean.

Prepare filling

Dice mushrooms and ham; wash 50g lotus seeds and steam until tender, set aside. Mix another 100g lotus seeds with diced mushrooms and ham, add 2g fine salt and 1g MSG, stir well, then stuff into the chicken cavity through the neck incision and sew up with thread.

Initial cooking

Tie the neck skin into a knot, blanch in boiling water for 3 minutes, remove and rinse. Place in a pot, add ginger (peeled and pounded), scallion knots, and 5g Shaoxing wine. Steam over high heat for 2 hours.

Plate the chicken

Remove the chicken, drain the broth and set aside. Discard ginger and scallion knots, remove the stitching. Place the chicken breast-side up on a plate.

Pour sauce

Pour the reserved broth into a wok, add 1g fine salt, 1g MSG, 5g Shaoxing wine, and the steamed lotus seeds. Bring to a boil, thicken with wet starch slurry, drizzle with chicken oil, then pour over the chicken and serve.