Wrapped Roasted Chicken
Also known as "Char Siu Chicken," it is one of Chongqing's "Three Bao" (three signature wrapped dishes). The chicken is wrapped in pork caul fat and roasted, with the cavity filled with a preserved mustard greens and pork stuffing.
Ingredients
young cockerel (1250g, plucked, eviscerated, boneless)
1
ginger
30 g
egg white batter
100 g
pork caul fat (washed and air-dried)
500 g
soy sauce
30 g
pork fatty and lean meat (cut into thin strips)
100 g
Shaoxing wine
15 g
pickled mustard greens (washed and cut into short segments)
100 g
Sichuan salt
5 g
sweet and sour lettuce
100 g
sesame oil
25 g
pickled red chili peppers (cut into strips)
4
lard
30 g
scallion
50 g
Instructions
1
Step 1
After slaughtering the young cockerel, drain its blood, remove feathers, internal organs, head, feet, wings, leg bones and neck bones, wash it clean, and drain off excess moisture. Rub the inside and outside of the chicken evenly with soy sauce, Shaoxing wine, ginger, scallion and Sichuan salt, then marinate to let the flavors absorb.
2
Step 2
Cut the pork fatty and lean meat into thin strips, wash the pickled mustard greens and cut into short segments, and cut the pickled red chili peppers into strips. Place a wok over high heat, use lard to stir-fry the meat strips until they separate and the fat renders, then add the pickled mustard greens and chili strips, stir-fry to mix evenly, then stuff the mixture into the chicken cavity through the opening.
3
Step 3
Wash the pork caul fat and air-dry it, then spread it on a cutting board, trimming off the tough edges of the caul fat. After shaping the chicken neatly, place it on the pork caul fat, after wrapping the first layer, start brushing with egg white batter, make sure the overlapping edges are sealed firmly with batter, wrap a total of three layers of caul fat. Then skewer the chicken with a small roasting fork, and brush another layer of egg white batter on the outside.
4
Step 4
Roast the skewered chicken over a charcoal grill, turning it occasionally until it turns golden brown. When the chicken is cooked through, remove the outer two layers of caul fat, cut them into 4cm long, 1.5cm wide slices; discard the innermost layer of caul fat that was directly wrapped around the chicken. Place the sliced caul fat at one end of the serving plate, brush the chicken body with sesame oil, debone it and cut it into 4cm long, 1.5cm wide strips, arrange the chicken strips in the middle of the plate. Take the pork filling out of the chicken cavity and arrange it at the other end of the plate. Surround the plate with sweet and sour lettuce to serve.
