Braised Chicken in Bean Paste

Braised Chicken in Bean Paste

　　Braised Chicken in Bean Paste

　　Ingredients: one 1250g plump young chicken, 100g fatty pork, 40g bean paste, 25g coriander, 10g scallions, 10g ginger slices, 6g MSG, 5g sugar, 10g sesame paste, 10g Shaoxing wine, 200g light second broth.

　　Method: 1. Clean and dry the chicken, break the neck bone, chop off the legs below the knees, remove the backbone but keep it. Slice the fatty pork into thin pieces and make a few shallow cuts. Remove residue from the bean paste and mash it into a paste. Mix it into a sauce. 2. Combine the MSG, sesame paste, Shaoxing wine, and sauce, stir well,

　　and evenly coat the inside and outside of the chicken. Marinate for about 15 minutes, then place the ginger, scallions, and coriander stems inside the chicken cavity. 3. Clean and dry a clay pot, line the bottom with a bamboo rack, spread the fatty pork slices on it, place the chicken and chicken feet in the pot, and pour the light second broth along the edge of the pot (avoid pouring it over the sauce on the chicken). Cover with the lid, seal the edges of the lid tightly with damp paper, then place it over a charcoal or gas stove. Bring to a boil over high heat, then simmer over low heat for about 20 minutes until cooked. Remove (be careful with the heat control; do not add water midway as it will affect the quality). Reserve 150g of the original juice for later use.

　　4. Chop off the chicken head and neck, wings, then debone the meat. Cut the bones into sections and arrange them on a plate. Cut the chicken meat into pieces and arrange them on the bones to resemble the shape of a whole chicken. Drizzle with the reserved juice, and garnish with coriander leaves on both sides to finish.

　　Features: Light yellow in color, it retains the original flavor with tender, smooth meat and a rich aroma of bean paste. It is one of the famous dishes of Chaoshan cuisine.