Wine-Steamed Chicken

Name: Wine-Steamed Chicken
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Ingredients: 1 (750 g) live young chicken; 25 g ginger block; 100 g milk bamboo shoot tips (boiled in water, cooled, and cut into ivory-shaped blocks); 25 g scallion knot; 25 g rehydrated shiitake mushrooms (cut into fingernail-sized pieces); 5 g pepper powder; 50 g wind-cured ham slices (cut into fingernail-sized pieces); 10 g refined salt; 150 g osmanthus wine

Tender chicken steamed with osmanthus wine—fragrant, succulent, and infused with the wine's aroma. A traditional dish from the Song Dynasty.

2h 35m

Easy

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Ingredients

live young chicken 1 (750 g)

ginger block 25 g

milk bamboo shoot tips (boiled in water, cooled, and cut into ivory-shaped blocks) 100 g

scallion knot 25 g

rehydrated shiitake mushrooms (cut into fingernail-sized pieces) 25 g

pepper powder 5 g

wind-cured ham slices (cut into fingernail-sized pieces) 50 g

refined salt 10 g

osmanthus wine 150 g

Instructions

Preparing the chicken

Slaughter the young chicken, drain the blood, scald in 60–80°C water to remove the feathers, and chop off the feet. Make an opening under the right wing to remove the innards, wash the chicken clean, rub refined salt and cooking wine evenly over the inside and outside of the chicken, add pepper powder, and marinate until ready to use.

Stuffing with ingredients

Boil the bamboo shoot tips in water, rinse and cool them in clear water, and cut them into ivory-shaped blocks. Then cut the shiitake mushrooms and wind-cured ham into fingernail-sized pieces, and stuff everything into the chicken cavity through the rib area.

Steaming

Place the chicken in a basin, add the ginger blocks, scallion knots, and osmanthus wine. Put the basin into a steamer pot, cover tightly, and steam over high heat for 2 hours.