Pomegranate Chicken [Cantonese]

Recipe name Pomegranate chicken

Belongs to the cuisine of Cantonese cuisine

Type Alternative Diet

Basic features "Cooking pomegranate chicken" is a famous dish with Chaoshan flavor and has a history of decades. Its shape resembles a flowering pomegranate, and the main ingredient is steamed to form its name. Traditionally, chicken skin or breast is used to make skin, and innovators must use fried. Although this change is more convenient to do, it also has characteristics. But it is much inferior to the traditional Chaoshan flavor.

Basic Ingredients Chicken Breast 175 g 100 g Chicken Skin 300 g Pork Fat 25 g Cooked 100 g Stalk 6 g Minced 25 g Crab Yellow 10 g Shiitake Mushrooms 50 g Clear 30 g Refined Salt 11 g Wet Starch 25 g Monosodium Glutamate 2.5 g Dry Starch 5 g Pepper 0.5 g Oil 2 g

step:

1. Cut the chicken skin into 24 pieces, each in a round shape with a diameter of 5 cm. Mix 15 grams of clear, dry starch and fine salt into a paste and apply to the inside of the chicken skin.

2. Soak the stems with boiling water, soak them in cool water, fish them out to dry, and tear each stem into 4 wires for use as a rope.

3. Chop the chicken breast and shrimp, shiitake mushrooms and pork fat into small pieces, mix well, add pepper, flavor, fine salt 10 grams, oil, egg leaves, wet starch 20 grams and mix well into filling, divide into 24 parts, set aside. Each portion is made of a piece of chicken skin, wrapped into a pomegranate shape, pricked with a stem, garnished with crab yellow, placed on a plate, steamed in a steamer for 8 minutes, removed, and mixed with the original juice of the chicken to humidify the starch into a white sauce, drizzled and ready.

note:

The fire is strong enough, steaming for 8 minutes, long steaming is not good, umami is lost. Welcome to upload your recipe compositions