Pan-Braised Bamboo Chicken
A traditional Yunnan specialty with a glossy red appearance, savory authentic flavor, and a fragrant, crispy-yet-tender texture.
Ingredients
Cleaned bamboo chicken (about 1000g, claws removed, eyes drained, beak tip chopped off, meat pounded loose)
5
Potato (peeled, cut into silver-needle strips)
200 g
Shallot
100 g
Scallion (pounded loose)
10 g
Peanut oil (about 100g actually used)
1000 g
Spiced salt
20 g
White sugar (fried into caramel)
30 g
Shaoxing wine
30 g
Soy sauce
15 g
Sweet bean paste
20 g
Sichuan peppercorn
20
Star anise
3 g
Refined salt
15 g
Instructions
1
Step 1
Cut the bamboo chicken to remove the claws, drain the eyes, chop off the beak tip, and pound the meat loose with a knife. Place it into a stewing pot, add 1000 ml of clear water, salt, soy sauce, Shaoxing wine, star anise, Sichuan peppercorn, and ginger-scallion (pounded loose); fry the white sugar into caramel and pour it into the stewing pot. Place the pot on high heat; once it boils, skim off the foam, then move to low heat and stew for 2-3 hours to reduce the sauce. Remove the bamboo chicken.
2
Step 2
Peel the potatoes and cut them into silver-needle strips; soak in water to rinse off the starch, then drain thoroughly. Heat the wok on high heat, pour in the peanut oil, and heat to medium-hot (about 150°C). Add the potato strips and fry until crispy and golden yellow, then remove and spread them on a serving plate. Next, fry the bamboo chicken until deep red, remove, cut into pieces, and arrange in the original shape on top of the potato strips. Serve with spiced salt, sweet bean paste, and shallot on the side.
