Braised Chicken in Pot

Braised Chicken in Pot

　　Braised Chicken in Pot is a distinctive Shandong cuisine dish. Rich in high-quality protein, fat, vitamin B1, niacin, and various minerals, it offers benefits such as nourishing kidneys, strengthening the stomach, fortifying tendons, enriching yin, and replenishing blood. It features a tender, soft, fragrant, and juicy texture with excellent color and flavor.

　　　It has a tender, soft, fragrant, and juicy texture with excellent color and flavor. When served with shredded scallions, radish strips, and sweet bean paste, the flavor is even more delightful.

　　Preparation Method

　　Method One

　　　　Ingredients

　　1000g chicken, 25g starch, 25g flour, 25g egg, 20g Shaoxing wine, 4g salt, 10g soy sauce, 10g scallions, 10g ginger slices, 5g cinnamon, 5g star anise, 5g Sichuan peppercorns, 1000g peanut oil (actual usage 100g). Braised Chicken in Pot

　　　　Preparation Steps

　　1. Slaughter a plump hen, remove feathers, make an incision along the spine, remove internal organs, and chop off the claws.

　　Wash clean; 2. Place the cleaned chicken in a stockpot, boil until cooked, then remove and place it skin-side down on a cutting board. Remove all bones and half of the lean meat.

　　3. Then, place the chicken skin-side down in a large bowl.

　　4. Boil fatty pork until cooked, slice it into large thin pieces, and place on top of the chicken.

　　5. Place the chicken lean meat on top of the fatty pork.

　　6. Add soy sauce, salt, and the above seasonings. Place scallions, ginger, Sichuan peppercorns, and star anise on top, add one spoonful of broth, and steam until cooked.

　　7. Beat egg whites and wet starch in a bowl with chopsticks, add a little flour and vegetable oil, and mix well.

　　8. Take a large plate, grease it, pour half of the mixed batter onto it, and spread evenly.

　　9. Remove the steamed chicken, discard scallions, ginger, and Sichuan peppercorns, drain the remaining juice, pat dry with a clean cloth, shape into a round form, and place it on top of the batter.

　　10. Pour the remaining batter over the chicken to wrap it completely.

　　11. Heat the pot over high heat, add vegetable oil. When the oil is about 40% hot, hold the plate with your left hand and slowly push the batter and chicken into the pot with your right hand. Fry until the bottom turns golden, flip it over, and fry the other side until both sides are golden. Remove from oil.

　　12. Drain the oil, cut into three strips, then chop into domino-sized pieces.

　　13. When plating, place two pieces on each side (after chopping), and arrange the middle piece on top of the two, forming a saddle bridge shape. Sprinkle with Sichuan pepper salt.

　　14. Serve with scallion segments, sweet bean paste, and lotus leaf buns.

　　Method Two

　　　　Ingredients

　　4 chicken breast fillets, 2 eggs, appropriate amount of flour

　　Cooking wine, scallions, ginger, chicken broth

　　Preparation Steps

　　1. Pound the chicken breast fillets into a fine paste using the back of a knife; finely chop scallions and ginger separately; take the egg white from one egg, beat the remaining yolk and another egg together; set aside an appropriate amount of flour.

　　2. Place the prepared chicken paste in a bowl, add the egg whites in several batches and stir well. Then add minced ginger, minced scallions, cooking wine, and salt, and mix until evenly combined.

　　3. Heat oil in a frying pan over low to medium heat. Take a small portion of the chicken paste, spread it flat in the pan to form a small patty. Repeat with the remaining chicken paste to make all the patties, then remove them.

　　4. Dip both sides of the patties in flour, then coat them with beaten egg. Return them to the pan and fry until golden brown. Once done, you can also add an appropriate amount of chicken broth and simmer until the liquid is nearly gone before plating.