Braised Chicken in Pot

Braised Chicken in Pot

　　I.

　　Ingredients:

　　1.

　　Main ingredient: One young chicken (about 750g).

　　2.

　　Accompaniments: 25g ham.

　　3.

　　Seasonings: Two egg whites, 250g fresh broth, 1000g cooked lard (about 100g used), chopped scallions, minced ginger, salt, MSG, soy sauce, cooking wine, wet starch, and a suitable amount of small-ground sesame oil.

　　II.

　　Preparation Method:

　　1.

　　Slaughter the chicken, pluck the feathers, make an incision along the back, remove the internal organs and clean. Debone the chicken while keeping the wing tips, feet, and head (cut the head in half, and slice the thicker parts of the legs evenly). Dice the ham. Mix the egg whites with wet starch to form a smooth batter and set aside.

　　2.

　　Lightly marinate the chicken with salt and cooking wine, then season with MSG. Coat it with the egg white batter. Take a flat plate, grease it with cooked lard, and lay the chicken flat on the plate, maintaining the shape of a whole chicken.

　　3.

　　Heat a wok over high heat, pour in the cooked lard, and when it reaches about 60% heat, slide the chicken into the wok. Fry both sides until golden red, then remove and drain the oil. Leave 10g of oil in the wok, add the chopped scallions and minced ginger, and stir-fry quickly. Pour in the fresh broth, add salt, soy sauce, and MSG. Then put the chicken back into the wok and toss for a while. When the broth reduces to one-third, remove the wok from the heat, take out the chicken, cut it into pieces, and arrange it on a plate to resemble the original shape of the chicken. Pour the sauce from the wok over the chicken, sprinkle with diced ham, and drizzle with small-ground sesame oil. Serve.

　　III. Features: The chicken is delicious and rich in flavor, and it is a traditional dish from Ganzhou.

　　3. Features: The chicken is tender and delicious, with a rich and mellow flavor. It is a traditional dish of Ganzhou.