White Crispy Chicken

Name: White Crispy Chicken
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Ingredients: 300 g Young hen chicken breast and leg meat (four pieces, bones removed); 150 g Large white shrimp (peeled); 25 g Cooked ham slices; 25 g Winter bamboo shoot tip slices; 15 g Shiitake mushroom slices (rehydrated); 50 g Pork fat (minced into a paste); 5 g Shrimp roe; 25 g Green leafy vegetables (for lining the platter); 25 g Starch (for dusting); 30 g Shaoxing wine (for marinating); 7.5 g Fine salt; 25 g Scallions; 15 g Ginger; 25 g Light soy sauce; 35 g Lard (for stir-frying); 15 g Chicken fat (for pouring sauce)

A classic Jiangsu dish, served on a bed of leafy greens for an elegant white-and-green presentation. The chicken is tender with a fresh, delicate flavor.

1h 30m

Easy

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Ingredients

Young hen chicken breast and leg meat (four pieces, bones removed) 300 g

Large white shrimp (peeled) 150 g

Cooked ham slices 25 g

Winter bamboo shoot tip slices 25 g

Shiitake mushroom slices (rehydrated) 15 g

Pork fat (minced into a paste) 50 g

Shrimp roe 5 g

Green leafy vegetables (for lining the platter) 25 g

Starch (for dusting) 25 g

Shaoxing wine (for marinating) 30 g

Fine salt 7.5 g

Scallions 25 g

Ginger 15 g

Light soy sauce 25 g

Lard (for stir-frying) 35 g

Chicken fat (for pouring sauce) 15 g

Instructions

Marinate the chicken

Wash the chicken, take four pieces of leg and breast meat, remove all breast and leg bones, pound and tenderize with the flat of a knife, then add Shaoxing wine, fine salt, scallion, and ginger juice to marinate.

Make the shrimp filling

Finely chop the shrimp meat and pork fat separately into a paste, add shrimp roe and the seasonings, and mix well to form the shrimp filling.

Wrap and steam

Dust the chicken with a layer of dry starch, spread the shrimp filling evenly on top, gently score with a knife to smooth the surface, place on a plate together with the gizzards and liver, and steam until cooked through. Remove the crispy chicken, drain off the juices, and slice the gizzards and liver.

Steam inverted in a bowl

Cut the crispy chicken into long slices, arrange together with the sliced gizzards and liver and the other ingredients (cooked ham slices, winter bamboo shoot tip slices, and shiitake mushroom slices) inverted into a bowl, pour in the steamed chicken juices, and steam for 30 minutes.

Plate the dish

Stir-fry the green leafy vegetables until just cooked and arrange them as a bed in a hollow serving platter. Remove the steamed crispy chicken and invert it onto the platter, draining off the original juices.

Pour the sauce

Place a wok over heat with cooked lard, add scallions and ginger and fry until fragrant, then remove. Add light soy sauce, chicken fat, and the other seasonings, bring to a boil, and pour over the crispy chicken to serve.