Rice Wine Steamed Chicken
A signature dish prepared with Xiaogan yellow hens, marinated in rice wine, steamed, and finished with a rice wine sauce.
Ingredients
Xiaogan yellow hen
1
MSG
5g
fine salt
10g
soaked shiitake mushrooms
50g
scallion
10g
soaked winter bamboo shoots
10g
wet starch
25g
ginger
10g
vegetable oil
25g
Xiaogan rice wine juice
150g
Instructions
1
Step 1
Slaughter the hen, remove feathers, open the cavity from the back to remove internal organs, then wash clean. Wash the shiitake mushrooms and winter bamboo shoots, then slice them.
2
Step 2
Shape the hen neatly, blanch it in boiling water for 2 minutes, then remove. Rub 5g of fine salt all over the inside and outside of the hen, then rub 75g of rice wine juice. Smash 7g of ginger, tie 9g of scallion into a bunch, stuff them into the hen's cavity to marinate for flavor. Cut the remaining ginger into fine pieces, and cut the remaining scallion into sections.
3
Step 3
Place the marinated hen in a steamer, steam over high heat for 1 hour 30 minutes until the chicken is tender. Take it out, place it on a plate and shape it neatly.
4
Step 4
Heat a wok over high heat, pour in 15g of vegetable oil. Add minced ginger, shiitake mushrooms, and winter bamboo shoots, stir-fry briefly. Then pour in the juice from steaming the chicken, add the remaining rice wine juice, fine salt, and MSG to adjust the flavor. Bring to a boil, then thicken the sauce with wet starch. Sprinkle with scallion sections, pour the sauce over the chicken, and drizzle with a little bright oil to finish.
