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Yi pounded chicken

Chinese Cooking Demystified · ♥ 4.9K likes · 101.7K views · 11 min video

Read about whole bird in the BrightCulinary Book

Yi pounded chicken, from the video
Timestamp
Ingredients
Method
Techniques
▶ 2:19
  • 3 kg chicken
  • scallion
  • ginger
  • cool water
Put the chicken in cool water with a little scallion and ginger.
Poaching the whole chickenBoilingRead
▶ 2:37
Bring to a boil, skim, and cook 90 minutes, turning every so often.
Shredding the meat, slicing the skinShredding
▶ 2:37
Remove and let dry at least 30 minutes, up to a couple of hours.
▶ 2:37
Shred the chicken by hand.
▶ 2:54
Separate the skin and slice it with a knife; set chicken and skin aside.
▶ 3:49
  • 15 g toon seeds
  • 2 g white pepper
In a large mortar pound the toon seeds, white pepper, Sichuan pepper, salt, bouillon powder and MSG until powdery.
Pounding the spice base
▶ 4:07
  • 3 g Sichuan pepper
  • ¾ tsp salt
  • ¾ tsp chicken bouillon powder
  • ¼ tsp MSG
  • 1½ tbsp toasted chili powder
Add 1.5 tbsp toasted chili powder and pound briefly to mix.
▶ 4:23
Heat the rapeseed oil until smoking, pour it into the mortar and mix well.
Hot oil, chilies and the final pound
▶ 4:23
  • ¼ cup rapeseed oil
Add the shredded chicken and mix.
▶ 4:40
  • 1 whole xiaomila millet chili
  • 2 whole green medium chilies
  • 1 tbsp toasted chili powder
Add the sliced fresh chilies, another tablespoon of chili powder and the skin; pound thoroughly for a few minutes until the chilies are broken up.
▶ 4:58
Move to a serving plate.
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