Pressed Chicken (Kou Ji)

Name: Pressed Chicken (Kou Ji)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 500g bone-in chicken; 250g carrots (peeled, washed, cut into rolling-cut chunks); 5g Sichuan salt; 0.5g MSG; 10g scallion knots; 10g cooking wine; 5 Sichuan peppercorns; 10g chopped scallions (sprinkled on the pressed chicken after unmolding); 10g ginger (smashed); 50g chicken broth (added for steaming); 1g white pepper; 500g fresh broth (for boiling the chicken)

A light dish of cooked chicken pieces steamed together with carrots, unmolded, and finished with a sprinkle of chopped scallions.

1h 15m

Easy

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Ingredients

bone-in chicken 500g

carrots (peeled, washed, cut into rolling-cut chunks) 250g

Sichuan salt 5g

MSG 0.5g

scallion knots 10g

cooking wine 10g

Sichuan peppercorns 5

chopped scallions (sprinkled on the pressed chicken after unmolding) 10g

ginger (smashed) 10g

chicken broth (added for steaming) 50g

white pepper 1g

fresh broth (for boiling the chicken) 500g

Instructions

Cook and Shape the Chicken

Wash the chicken, place it in a pot and cook it in the fresh broth until done. Remove and chop into long strips. Arrange skin-side down in a molding bowl in a "sealed book" pattern.

Layer the Supporting Ingredients

Peel and wash the carrots, cut them into rolling-cut chunks, and place them on top of the chicken.

Season and Steam

Smash the ginger. Place the ginger, scallion knots, Sichuan peppercorns, cooking wine, MSG, and Sichuan salt on top of the carrots. Pour in the chicken broth and steam in a steamer. Once steamed, remove and discard the scallions and ginger, invert the bowl onto a coarse porcelain serving dish, sprinkle with chopped scallions, and serve.