Steamed Chestnut Palace Chicken
Palace chicken is poached, deboned, and arranged in a bowl, then steamed with chestnuts until tender. The dish is unmolded onto a plate and finished with a lightly thickened sauce, yielding a golden, soft texture.
Ingredients
Clean palace chicken (1000-1500 g, cleaned and trimmed)
1
Raw chestnuts (peeled, halved)
250 g
Cooking oil
to taste
Sweet bean paste
to taste
Sugar
to taste
Salt
to taste
Chicken bouillon
to taste
Cooking wine
to taste
Cornstarch
to taste
Scallion and ginger slices
to taste
Chicken broth (mentioned in steps, not listed in ingredients)
to taste
Instructions
1
Step 1
Clean the palace chicken thoroughly, place it in a pot of boiling water and cook until about 80-90% done, then remove. Debone the chicken and arrange it skin-side down in a bowl. Peel the chestnuts, cut them in half from the middle, and place them on top of the chicken, ready for further preparation.
2
Step 2
Heat a wok over the flame, add a base of oil, stir-fry the scallion and ginger slices, then add the chicken broth and seasonings. Once it comes to a boil, adjust the seasoning and pour the mixture over the chicken in the bowl. Cover the bowl tightly and steam for 30 to 40 minutes. Remove from the steamer, discard the scallion and ginger, and take out the chestnuts. Pour the broth back into the wok. Invert the chicken onto the center of a large serving plate, ready for the next step.
3
Step 3
Place the wok with the broth over the flame, add the chestnuts, bring to a boil, and adjust the seasoning. Thicken the sauce with cornstarch, drizzle in a little hot oil, then remove from heat. Arrange the chestnuts around the chicken, and spoon the sauce evenly over the dish. Serve.
