Steamed Pomegranate Chicken

Name: Steamed Pomegranate Chicken
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 175 g Chicken breast (minced into small pieces); 100 g Shrimp (minced into small pieces); 300 g Chicken skin (cut into 24 rounds, each 5 cm in diameter); 25 g Pork fat (minced into small pieces); 100 g Cooked winter bamboo shoots (minced into small pieces); 6 g Celery stalks (blanched and torn into 4 strips to use as string); 25 g Ham (minced); 10 g Crab roe (for garnish); 50 g Rehydrated dried shiitake mushrooms (minced into small pieces); 30 g Egg white (15 g mixed with cornstarch to make a paste, 15 g mixed into the filling); 11 g Fine salt (10 g for the filling, 1 g for the paste); 25 g Wet cornstarch (20 g for the filling, 5 g for the white sauce); 2.5 g MSG; 5 g Dry cornstarch (for the paste); 0.5 g White pepper; 2 g Sesame oil

A classic Chaoshan specialty shaped like a blossoming pomegranate, made by wrapping a chicken filling in chicken skin and steaming until set.

1h 15m

Easy

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Ingredients

Chicken breast (minced into small pieces) 175 g

Shrimp (minced into small pieces) 100 g

Chicken skin (cut into 24 rounds, each 5 cm in diameter) 300 g

Pork fat (minced into small pieces) 25 g

Cooked winter bamboo shoots (minced into small pieces) 100 g

Celery stalks (blanched and torn into 4 strips to use as string) 6 g

Ham (minced) 25 g

Crab roe (for garnish) 10 g

Rehydrated dried shiitake mushrooms (minced into small pieces) 50 g

Egg white (15 g mixed with cornstarch to make a paste, 15 g mixed into the filling) 30 g

Fine salt (10 g for the filling, 1 g for the paste) 11 g

Wet cornstarch (20 g for the filling, 5 g for the white sauce) 25 g

MSG 2.5 g

Dry cornstarch (for the paste) 5 g

White pepper 0.5 g

Sesame oil 2 g

Instructions

Prepare the chicken skin

Cut the chicken skin into 24 rounds, each about 5 cm in diameter. Mix 15 g of egg white with the dry cornstarch and fine salt to form a paste, and spread it on the inner side of each piece of chicken skin.

Prepare the celery

Blanch the celery stalks in boiling water, then plunge into cold water. Remove and pat dry, and tear each stalk into 4 thin strips to use as tying strings.

Make the filling

Finely mince the chicken breast, shrimp, winter bamboo shoots, shiitake mushrooms, and pork fat separately into small pieces. Combine them and mix well, then season with the white pepper, MSG, 10 g of fine salt, sesame oil, 15 g of egg white, and 20 g of wet cornstarch until evenly blended. Divide the filling into 24 equal portions.

Wrap and steam

Use one piece of the prepared chicken skin to wrap each portion of filling into a pomegranate shape, tie the opening with a strip of celery, and garnish the top with a small dab of crab roe. Arrange the dumplings on a plate and steam over brisk boiling water for 8 minutes, then remove from the steamer.

Finish with sauce

Stir the remaining wet cornstarch into the chicken juices from the steaming plate to make a light white sauce, and drizzle it over the steamed pomegranates before serving.