Red-braised Young Chicken

Name: Red-braised Young Chicken
Cuisine: Chinese
Ingredients: 1 (about 500g) Whole young chicken (washed, make an opening near the vent to remove the entrails, make an opening at the neck to remove the crop); 150g Scallions (125g tied into knots, 25g cut into 7cm strips); 10g Fresh ginger (peeled, washed, sliced); 25g Cooking wine (10g used for marinating); 25g Soy sauce (10g used for marinating); 10g Granulated sugar; 25g Wet cornstarch; 2.5g MSG; 1000g (about 50g actually used) Soybean oil (for frying the chicken and stir-frying); 10g Sesame oil (for drizzling at the end); 1g Fine salt (used in batches)

Korean-style steam-fried chicken, with a bright glossy red hue and tender, aromatic meat.

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Ingredients

Whole young chicken (washed, make an opening near the vent to remove the entrails, make an opening at the neck to remove the crop) 1 (about 500g)

Scallions (125g tied into knots, 25g cut into 7cm strips) 150g

Fresh ginger (peeled, washed, sliced) 10g

Cooking wine (10g used for marinating) 25g

Soy sauce (10g used for marinating) 25g

Granulated sugar 10g

Wet cornstarch 25g

MSG 2.5g

Soybean oil (for frying the chicken and stir-frying) 1000g (about 50g actually used)

Sesame oil (for drizzling at the end) 10g

Fine salt (used in batches) 1g

Instructions

Preparing the chicken

Wash the young chicken, make an opening near the vent to remove the entrails, make an opening at the neck to remove the crop, then wash again and blanch in boiling water to remove blood residue. Chop off the claws and the tip of the beak, then rub 10g of cooking wine and 10g of soy sauce all over the inside and outside of the chicken, mix well, and marinate.

Frying the chicken

Pour soybean oil into a wok, heat over high heat until about 70% hot, add the chicken, fry until golden brown, then remove and drain the oil.

Preparing the scallions and ginger

Peel and wash the scallions; take 125g and tie into knots, cut the remaining 25g into 7cm strips. Peel, wash, and slice the ginger.

Steaming the chicken

Place the fried chicken into a porcelain bowl, add scallion knots, ginger slices, cooking wine, soy sauce, 0.5g of salt, sugar, and 250ml of cold water. Steam in a steamer over water until cooked through, then remove and cut into pieces.

Stir-frying the scallion strips

Place the steamed chicken onto a serving plate. Heat 25g of oil in a wok, when about 50% hot add the scallion strips and 0.5g of salt, stir-fry until fragrant, then pour next to the chicken on the plate.

Finishing with sauce

Heat 25g of oil in a wok until about 50% hot, pour in the original broth, add MSG and bring to a boil, add wet cornstarch to thicken, pour over the chicken, drizzle with sesame oil, and serve.