Steamed Chicken with White Croaker

Name: Steamed Chicken with White Croaker
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 150 g Cooked chicken breast (cut into 12 equal rectangular pieces); 50 g Chicken wings (cut into 6 pieces); 100 g White croaker (cut into 10 pieces of 2 cm long x 1 cm wide, remainder cut into small cubes); 3 g Refined salt; 1 g MSG; 25 g Shaoxing wine; 200 g Original chicken broth; 5 Sichuan peppercorns (for lining the bottom); 10 g Scallion and ginger (5 g for lining, rest for final use); 10 g Cooked chicken oil (drizzled over finished dish)

白鲞扣鸡 (Steamed Chicken with Dried Pomfret)

This traditional Zhejiang dish uses cooked chicken breast, chicken wings, and dried pomfret as its core ingredients. Steamed and finished with a drizzled savory sauce, it has a salty, aromatic, soft and silky texture.

50 min

Easy

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Ingredients

Cooked chicken breast (cut into 12 equal rectangular pieces) 150 g

Chicken wings (cut into 6 pieces) 50 g

White croaker (cut into 10 pieces of 2 cm long x 1 cm wide, remainder cut into small cubes) 100 g

Refined salt 3 g

MSG 1 g

Shaoxing wine 25 g

Original chicken broth 200 g

Sichuan peppercorns (for lining the bottom) 5

Scallion and ginger (5 g for lining, rest for final use) 10 g

Cooked chicken oil (drizzled over finished dish) 10 g

Instructions

Cutting and Prep

Cut the cooked chicken breast into 12 equal rectangular pieces, and the chicken wings into 6 pieces. Cut the white croaker into 10 pieces of 2 cm long by 1 cm wide, and dice the remaining portion into small cubes.

Arranging in Bowl

Prepare a medium bowl, line the bottom with Sichuan peppercorns and 5 g of scallion and ginger. Place the chicken breast pieces in the center of the bowl, arrange the white croaker pieces on both sides of the chicken, then place the chicken wings and the remaining white croaker cubes on top.

Steaming

Add the Shaoxing wine and original chicken broth, then steam over the pot until the white croaker is cooked through.

Plating

Remove from the steamer and invert onto a serving plate.

Pouring Sauce

Pick out and discard the scallion, ginger, and Sichuan peppercorns. Add the MSG, remaining scallion and ginger, and the boiling original chicken broth, then drizzle the cooked chicken oil over the top to finish.