Rose Hand-Shredded Chicken
Cantonese rose hand-shredded chicken with a golden hue, a fragrant rose wine aroma, and tender, silky meat.
Ingredients
Young hen (about 700-800g)
1
Rose sugar
1 kg
Rock sugar
1 kg
Rose wine
750 g
Light soy sauce
15 kg
Cassia bark
150 g
Licorice root
150 g
Cardamom
25 g
Bay leaves
25 g
Apple
100 g
Star anise
25 g
Instructions
1
Step 1
Wrap the above spices in a thin cloth, place them into a sauce jar, and simmer over low heat until the aroma is released. Add the wine and sugar to create a soy-wine-sugar sauce base. Soy sauce may be added, but never add water.
2
Step 2
Place the slaughtered and cleaned chicken into the rose soy sauce jar and braise until the chicken is tender and falling apart.
3
Step 3
Shred the chicken meat and cut it into chopstick-sized strips.
4
Step 4
Place some of the chicken bones at the bottom of a serving plate as a bed, arrange the chicken on top, and drizzle with a small amount of the original sauce. When serving, garnish the edges with baby bok choy hearts.
