Rushan Cold Chicken
A signature cold dish of the Bai people, shaped to resemble cold chicken. White and glistening, with a milky fragrance, crisp-tender texture, and a rich, sweet savor.
Ingredients
Rushan (Yunnan dairy cheese)
500 g
MSG
2 g
Fine salt
20 g
Soy sauce
20 g
Sesame oil
10 g
Chili oil
20 g
Tofu skin (softened)
50 g
Vinegar
10 g
Chopped cilantro
20 g
Instructions
1
Rolling and Forming
Soften the rushan and tofu skin. Stack every 5 pieces of rushan together, press firmly and roll into a spiral shape resembling a chicken leg. Wrap the tofu skin around the outside of the rushan, then wrap tightly with a coarse linen cloth. Tie with hemp twine into a dense coiled shape. Steam until fully cooked through, then remove the cloth and cut into pieces or slices, arranging them on a plate.
2
Mixing Dipping Sauce
Combine the fine salt, MSG, vinegar, soy sauce, chili oil, sesame oil, and cilantro to make a sauce. Serve on the side for dipping.
