Steamed Chicken with Rice Wine

Name: Steamed Chicken with Rice Wine
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 plump tender chicken (approximately 700g, gutted and cleaned); a pinch scallion segments; 12.5 g ginger slices; 165 g yellow rice wine; 6.5 g salt; 100 g fermented rice wine juice; a pinch monosodium glutamate; to taste water (for steaming)

A Beijing-style dish of tender, plump chicken steamed with huangjiu and fermented rice wine juice, yielding a clear broth with rich flavor and succulent meat.

55 min

Easy

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Ingredients

plump tender chicken (approximately 700g, gutted and cleaned) 1

scallion segments a pinch

ginger slices 12.5 g

yellow rice wine 165 g

salt 6.5 g

fermented rice wine juice 100 g

monosodium glutamate a pinch

water (for steaming) to taste

Instructions

Preparation and Steaming

Prepare the chicken by cutting off the feet and claws, making a slit along the spine, removing internal organs, blanching in boiling water to remove blood impurities, then rinsing thoroughly with clean water. Place the chicken in a bowl (spine side up), add water, yellow rice wine, fermented rice wine juice, salt, scallion segments and ginger slices, then steam until tender. Remove the scallions and ginger, take out the whole chicken and invert it into a bowl (spine side down).

Sauce Application

Take a small amount of the original steaming broth from the chicken, add monosodium glutamate and bring to a boil, then pour over the chicken before serving.