Steamed Pomegranate Chicken

Name: Steamed Pomegranate Chicken
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 175 g chicken breast (minced into small pieces); 100 g shrimp (minced into small pieces); 300 g chicken skin (cut into 24 pieces, 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 then soaked in cold water, torn into 4 strips to use as ties); 25 g ham bits; 10 g crab roe (for garnish); 50 g rehydrated winter mushrooms (minced into small pieces); 30 g egg white (part for batter, part for filling); 11 g refined salt (part for batter, part for filling); 25 g wet starch (part for filling, part for sauce thickener); 2.5 g MSG (for filling); 5 g dry starch (for batter); 0.5 g white pepper powder (for filling); 2 g sesame oil (for filling)

Traditional Cantonese steamed pomegranate chicken (Chǎo Shíliú Jī) is a pomegranate-shaped dish made by wrapping a filling of chicken, shrimp and other ingredients in chicken skin, and is fully cooked after just 8 minutes of steaming.

35 min

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 pieces, 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 then soaked in cold water, torn into 4 strips to use as ties) 6 g

ham bits 25 g

crab roe (for garnish) 10 g

rehydrated winter mushrooms (minced into small pieces) 50 g

egg white (part for batter, part for filling) 30 g

refined salt (part for batter, part for filling) 11 g

wet starch (part for filling, part for sauce thickener) 25 g

MSG (for filling) 2.5 g

dry starch (for batter) 5 g

white pepper powder (for filling) 0.5 g

sesame oil (for filling) 2 g

Instructions

Chicken skin preparation

Cut chicken skin into 24 round pieces, each 5 cm in diameter. Mix 15 g egg white, dry starch and refined salt into a batter, then spread it on the inner side of the chicken skin pieces.

Celery stalk preparation

Blanch celery stalks in boiling water, then soak in cold water. Take them out, drain and air dry, then tear each stalk into 4 strips to use as ties.

Filling preparation and wrapping

Mince chicken breast, shrimp, winter bamboo shoots, winter mushrooms and pork fat into small pieces separately, then mix well. Add white pepper powder, MSG, 10 g refined salt, sesame oil, egg white and 20 g wet starch, stir evenly to make the filling. Divide the filling into 24 portions and set aside. Wrap each portion with a piece of chicken skin to form a pomegranate shape, secure the opening with a celery strip, garnish the top with crab roe, and place on a plate.

Steaming

Put into a steamer and steam for 8 minutes. Take out, mix chicken broth with wet starch to make a white sauce, then drizzle the sauce over the dish to serve.