Stuffed Seven-Star Chicken
Shrimp paste stuffed into chicken slices and steamed with seven toppings — a classic Chaoshan (Teochew) dish.
Ingredients
Whole chicken (boned and scored, cut into 24 rectangular pieces)
750 g
Shrimp meat (pounded and minced into shrimp paste)
300 g
Fine salt
6 g
Egg white
2
Superior stock
300 g
Fatty pork (50 g diced, the rest minced)
60 g
Shaoxing wine
15 g
MSG powder
to taste
Cooked egg yolk (minced)
10 g
Minced celery
10 g
Minced ham
10 g
Minced green peas
10 g
Minced red bell pepper
10 g
Minced dried flounder
10 g
Instructions
1
Step 1
First, bone the chicken and score the flesh in a crosshatch pattern, then cut it into 24 rectangular pieces. Add 2.5 g MSG powder, 15 g Shaoxing wine, and 2.5 g fine salt, and marinate the chicken for later use.
2
Step 2
Pound the shrimp meat forcefully, then mince it into a paste and transfer to a bowl. Add 3.5 g fine salt, 5 g MSG powder, and 1 egg white. Using two pairs of chopsticks, beat vigorously into a smooth shrimp paste, then fold in 50 g diced fatty pork and mix well. Set aside for later use.
3
Step 3
Arrange the chicken pieces on a serving plate and top each piece with a layer of the shrimp paste. Then arrange the 7 garnishes — minced ham, minced pork, minced green peas, minced celery, minced red bell pepper, minced cooked egg yolk, and minced dried flounder — on top of the shrimp paste in a seven-star pattern. Steam over brisk heat for 7 minutes, then remove. Pour the juices from the plate into a pan, add 300 g superior stock and 2.5 g MSG powder, thicken with wet cornstarch slurry, and pour the sauce over the chicken. Serve immediately.
