Tri-Color White-Sauce Chicken
Simmer dressed young chicken with red and white radish and celtuce; the finished dish features the signature three-ingredient profile of this recipe.
Ingredients
Young chicken (1250g, cleaned)
1
Sichuan salt
8 g
Carrot (peeled and shaped into rounds)
500 g
MSG
3 g
White radish (peeled and shaped into rounds)
500 g
Shaoxing wine
50 g
Celtuce (peeled and shaped into rounds)
500 g
Wet starch
10 g
Scallion
10 g
Refined chicken fat
15 g
Ginger (crushed)
5 g
Milk broth
500 g
Instructions
1
Step 1
Marinate the cleaned young chicken with 5g Sichuan salt, Shaoxing wine, crushed ginger, and scallions, then place it in a steaming bowl and steam over a bamboo steamer.
2
Step 2
Peel the carrot, white radish, and celtuce, shape each into 12 rounds, and braise them together with milk broth in a pot.
3
Step 3
Once the carrots, white radish, and celtuce become tender, transfer the chicken onto a serving plate, then add milk broth to the wok (original text truncated).
