Preserved Mustard Greens Chicken

Name: Preserved Mustard Greens Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 1 (1000 g) whole chicken (deboned, meat separated, skin kept intact); 150 g preserved mustard green stems (leaves removed, cut into thin slices); 100 g winter bamboo shoots (cut into nail-sized slices); 60 g winter mushrooms (cut into nail-sized slices); 100 g lean pork (cut into nail-sized slices); 25 g ham (cut into nail-sized slices); 1 duck egg (beaten); 3 scallions (cut into nail-sized slices); 10 g MSG; 100 g water chestnut flour (for mixing filling and coating); 200 g cooking oil; refined salt, a pinch

Debone a whole chicken, stuff it with preserved mustard greens and other fillings, sew the opening shut, braise until tender, coat in egg and starch batter, fry until golden, then finish with a glossy glass glaze.

1h 30m

Easy

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Ingredients

whole chicken (deboned, meat separated, skin kept intact) 1 (1000 g)

preserved mustard green stems (leaves removed, cut into thin slices) 150 g

winter bamboo shoots (cut into nail-sized slices) 100 g

winter mushrooms (cut into nail-sized slices) 60 g

lean pork (cut into nail-sized slices) 100 g

ham (cut into nail-sized slices) 25 g

duck egg (beaten) 1

scallions (cut into nail-sized slices) 3

MSG 10 g

water chestnut flour (for mixing filling and coating) 100 g

cooking oil 200 g

refined salt a pinch

Instructions

Deboning

Wash the whole chicken clean, remove internal organs, make a 1-inch long cut at the chicken neck, cut the tendons, slowly debone the chicken, remove remaining internal organs, taking care not to break the chicken skin.

Stuffing and Sewing

Remove the leaves from the preserved mustard green stems and slice them thinly, cut the winter bamboo shoots, winter mushrooms, lean pork, ham and scallions into nail-sized slices, then mix with water chestnut flour, MSG and refined salt, stuff the mixture into the chicken cavity, and sew the opening closed with thread.

Braising and Drying

Place the chicken in a clay pot, braise until tender, then remove and let it air dry.

Deep-frying and Coating

Beat the duck egg, mix with an appropriate amount of water chestnut flour to make an egg-flour batter, coat the entire chicken with the batter, place the chicken in hot oil and deep-fry until golden brown, then remove.