Yuexiu Chicken
A classic Cantonese dish made by gently poaching Qingyuan chicken in fragrant sesame oil, yielding an appealing golden hue, crisp skin, tender meat, and an aroma that reaches the bone.
Ingredients
whole chicken (Qingyuan chicken preferred, dressed)
1 (about 1 kg)
fried egg shreds
30 g
shredded bamboo shoots
20 g
sesame oil (for poaching the chicken)
800 g (net consumption about 100 g)
salt
15 g
sand ginger powder
25 g
Instructions
1
Marinating
Place the salt and sand ginger powder in a bowl, add a little water to form a paste, and rub it evenly inside the chicken cavity. Also rub a small amount onto the chicken skin, then marinate for about 1 hour.
2
Poaching
Heat an aluminum pot over high heat, place the chicken together with the sesame oil in the pot. After 5 minutes, reduce to low heat and cook for 10 minutes. Turn the chicken once, then cook for about 5 more minutes until done.
3
Plating
Remove the chicken from the pot, chop into pieces, drain off the oil, and spoon the original cooking juices over the top. Arrange on a serving plate, garnished around the edge with fried egg shreds and shredded bamboo shoots.
