Red-Braised Hairy Chicken
A nourishing braised chicken dish with wood ear mushrooms and bamboo shoot slices.
Ingredients
Hairy chicken (plucked, eviscerated, feet and head removed, rinsed in clean water to remove blood, drained and cut into chunks)
4
Soaked wood ear mushrooms (trimmed, washed and torn into slices)
50 g
Bamboo shoot slices
50 g
Cooking wine
to taste
Fine salt
to taste
White sugar
to taste
Chopped scallions
to taste
Ginger juice
to taste
All-purpose flour
to taste
Wet starch
to taste
Sesame oil
to taste
Eggs (for coating)
to taste
Instructions
1
Prepare the Hairy Chicken
Remove the feathers, internal organs, feet and head from the hairy chicken, rinse in clean water to remove blood residue, drain and cut into chunks, then place in a bowl. Add fine salt and cooking wine to marinate for 2 minutes, then mix evenly with wet starch, all-purpose flour and eggs. Trim, wash and tear the wood ear mushrooms into slices.
2
Deep Fry
Place a wok over high heat, add cooking oil. Heat the oil to 70% of its smoking point, add the chicken chunks and fry until the exterior is firm and the interior is tender, then remove and set aside.
3
Braise
Pour out the excess oil from the wok, keep it over high heat, add clean water, white sugar, chopped scallions and ginger juice, simmer until the sauce thickens. Immediately add the chicken chunks, cook until the meat is fully done, then add wood ear mushrooms and bamboo shoot slices, cook until the flavors meld. Thicken the sauce with wet starch, drizzle with sesame oil, then remove from the heat and serve.
