Shenzhen chicken pot
Chinese Cooking Demystified · ♥ 4.7K likes · 131.1K views · 10 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 kg chicken
- ½ tsp salt
Marinate the cleaved chicken with salt, white pepper powder, cornstarch, soy sauce and Shaoxing wine, mix well.
- ½ tsp white pepper powder
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp oil
Coat with about a tablespoon of oil and marinate about half an hour, or an hour for wings.
Pre-fry the chicken over a high flame in a wide non-stick pan, dipping each side of the pan into the flame about 20 seconds at a time for two minutes.
- 1½ tbsp soy sauce
Flip the pieces and repeat for another two minutes, then set aside.
Mixing the grab-bag sauce
- 1 tbsp Shaoxing wine
- ½ tbsp natural peanut butter
- ½ tbsp Sichuan chili bean paste
- 1 cube furu
- ½ tsp white pepper powder
- ¼ tsp five-spice powder
- ¼ tsp chicken bouillon powder
- ¼ tsp Sichuan peppercorn powder
- 0.125 tsp MSG
- 0.125 tsp salt
- 1 tbsp hoisin sauce
Mix the sauce: soy sauce, Shaoxing wine, peanut butter, chili bean paste, furu, white pepper, five-spice, chicken bouillon powder, Sichuan peppercorn powder, MSG, salt, hoisin and chuhou paste.
- 4 tbsp oil
- 2 whole shallots
- ¼ whole onion
In a clay pot or cast iron add four tablespoons of oil and fry the quartered shallots and sliced onion over medium-low until softened and sweet, about ten minutes.
Frying the aromatics and the sauce
- 4 cloves garlic
- 1 inch ginger
- 6 whole hot dried chilies
Add the six hot dried chilies, mix quickly, then add the sauce.
Fry it all together about five minutes until the oil separates.
Covering and cooking at the table
- ¼ whole onion
- 3 sprigs cilantro
Add the chicken and mix well, sprinkle over the second quarter onion and the cilantro.
Fry and roast covered over a medium flame about eight minutes, ten for big wings, stirring every two minutes.
- hot boiled water
- beef
- deep fried tofu skin
Once the chicken is eaten, add enough hot boiled water to turn it into a hot pot.
- dried Hong Kong style egg noodles
Boil thinly sliced beef, deep fried tofu skin or dried Hong Kong style egg noodles in the remaining sauce.