Steamed Chicken Strips with Rice Flour

Name: Steamed Chicken Strips with Rice Flour
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 1 about 1000 g Tender rooster chicken (plucked after slaughter, with innards, head, feet and large bones removed); 75 g Rice flour; 50 g Raw chicken fat (minced); 25 g Ginger (finely chopped); 25 g Scallion (finely chopped); 15 g Soy sauce; 25 g Sweet bean paste; 25 g Fermented tofu liquid; 10 g Sugar; 0.5 g Sichuan peppercorn powder; 15 g Shaoxing wine

A steamed chicken dish with a brownish-yellow hue, glossy and oily finish, and rich, mellow, aromatic, delicious flavor.

1h 20m

Easy

0 favorites

Ingredients

Tender rooster chicken (plucked after slaughter, with innards, head, feet and large bones removed) 1 about 1000 g

Rice flour 75 g

Raw chicken fat (minced) 50 g

Ginger (finely chopped) 25 g

Scallion (finely chopped) 25 g

Soy sauce 15 g

Sweet bean paste 25 g

Fermented tofu liquid 25 g

Sugar 10 g

Sichuan peppercorn powder 0.5 g

Shaoxing wine 15 g

Instructions

Prepare the aromatics

Finely chop the ginger; finely chop the scallions; mince the raw chicken fat.

Prepare the chicken and season

After slaughtering and plucking the chicken, remove the innards, head, feet, and large bones. Cut the chicken into strips about 5 cm (roughly 1.5 cun) long and 1.2 cm (roughly 0.4 cun) wide, chop the wings into pieces, and place everything in a bowl. Add the soy sauce, sweet bean paste, fermented tofu liquid, Shaoxing wine, sugar, Sichuan peppercorn powder, chopped scallion, chopped ginger, and chicken fat, and mix well. Then add the rice flour and combine thoroughly.

Steam

Arrange the chicken strips neatly in a steaming bowl with the skin pressed against the bowl, place the wing pieces on top, and steam over high heat until cooked through. Remove from the steamer and invert onto a serving plate to serve.