Sima Huai Fu Chicken

Name: Sima Huai Fu Chicken
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Ingredients: 500 g boneless chicken; 250 g Huai mountain yam (peeled, cut into chunks); 25 g scallion; 25 g ginger; 15 g sugar; 25 g cornstarch slurry (mixed with egg to form a batter); 1 egg; 2 star anise; 5 g salt (3 g for marinating chicken, 2 g for steaming); 25 g soy sauce (15 g for marinating chicken, 10 g for steaming); 5 g MSG; 10 g cooking wine; 250 g clear broth; 1000 g rendered pork fat (about 150 g actually used)

A classic Henan (Yu) cuisine specialty made with chicken and Huai yam, prepared by battering and deep-frying, then steaming until the sauce reduces.

1h 20m

Easy

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Ingredients

boneless chicken 500 g

Huai mountain yam (peeled, cut into chunks) 250 g

scallion 25 g

ginger 25 g

sugar 15 g

cornstarch slurry (mixed with egg to form a batter) 25 g

egg 1

star anise 2

salt (3 g for marinating chicken, 2 g for steaming) 5 g

soy sauce (15 g for marinating chicken, 10 g for steaming) 25 g

MSG 5 g

cooking wine 10 g

clear broth 250 g

rendered pork fat (about 150 g actually used) 1000 g

Instructions

Prep and marinate

Rinse the chicken and cut into 2 cm cubes. Marinate with 3 g of salt and 15 g of soy sauce, then toss with the batter made from the egg and cornstarch slurry. Peel the yam and cut into chunks the same size as the chicken.

Deep fry

Heat a wok over high heat and add the rendered pork fat. When it reaches 60% hot, add the chicken and fry until golden, then transfer into a large soup bowl. Drop the yam chunks into the oil and fry until golden, then place them on top of the chicken.

Steam

Add the 2 g of salt, 10 g of soy sauce, scallion, ginger, sugar, star anise, MSG, cooking wine, and clear broth to the large soup bowl. Place in a steamer and cook until tender, then remove.

Reduce sauce and plate

Transfer the chicken and yam onto a serving plate. Pour the cooking liquid into a wok, bring to a boil over high heat, and reduce until thickened. Drizzle the thickened sauce over the chicken and yam, and serve.