Zhao Qingbin (Chunwa) Braised Chicken in Brown Sauce

Zhao Qingbin (Chunwa) Braised Chicken in Brown Sauce

　　Zhao Qingbin (Chunwa) Braised Chicken in Brown Sauce

　　Features:

　　Tender and crispy meat, juicy bones, rich flavor without greasiness, and is both aromatic and nourishing. Main ingredients:

　　One one-year-old rooster (whole chicken). Seasonings:

　　Two eggs (use only the whites), mung bean starch flour (soaked in water), refined lard, scallion segments, ginger chunks, yellow bean paste, soy sauce, and an appropriate amount of star anise. Method:

　　1. Cut the chicken along the chest wall, remove the head and claws, clean the internal blood, chop into one-and-a-half-inch cubes, and sprinkle with starch flour and egg whites;

　　2. Deep-fry in boiling oil until golden brown, remove, and drain off excess oil;

　　3. Add ginger slices, star anise, scallion segments, bean paste, salt, place in a steaming bowl, put into a steamer, steam over high heat for one hour until fully cooked, then remove and invert the bowl.