Taihe Dipped Chicken
Traditional Hubei dish where chicken is boiled, fried, and cut into pieces, served with Taihe tea sauce and a dipping sauce.
Ingredients
spring chicken
1000 g
Taihe tea
15 g
sesame oil
1000 g
cooking wine
50 g
white sugar
100 g
MSG
3 g
refined salt
15 g
ground black pepper
3 g
scallion segments
100 g
sliced ginger
25 g
broth
2000 g
Instructions
1
Step 1
Eviscerate the chicken, scald to remove feathers and wash thoroughly. Place scallion segments and sliced ginger inside the chicken cavity, coat the inner and outer surfaces of the cavity evenly with refined salt, then set aside.
2
Step 2
Take an iron wok, add broth and bring to a rolling boil over high heat. Add the chicken and cook until it is 60% cooked through, then remove it. Drain off all excess water, wipe dry with a cloth, let cool, then coat the chicken evenly with cooking wine.
3
Step 3
Pour out the broth from the original wok, add white sugar and stir-fry until it turns golden yellow, then coat the chicken with this caramelized sugar. Wash the original wok, place it back on the heat, pour in sesame oil and heat to 70% of its smoking point. Fry the chicken until it turns golden brown, then remove it and drain off excess oil.
4
Step 4
Take a small bowl, add Taihe tea to it, pour in 200 g of boiling water. Steep the tea until fragrant, then remove the tea leaves and set aside.
5
Step 5
Take another small bowl, add MSG, ground black pepper, refined salt and an appropriate amount of the original stock, stir to make a seasoning dip and set aside.
6
Step 6
Remove the scallions and ginger from the chicken cavity, debone the chicken, cut it into large even pieces and arrange neatly on a plate. Serve immediately with the Taihe tea sauce and the seasoning dip.
