Cooking pomegranate chicken is a famous dish with unique characteristics of The Chaoshan region of Guangdong Province, which has a history of decades. It resembles a flowering pomegranate, and the main ingredient is chicken, which is steamed to form its name. Traditionally, chicken skin or breast is used to make skin, and innovators must use fried eggs. Although this change is more convenient to do, it also has characteristics. But it is much inferior to the traditional Chaoshan flavor. The improved "pomegranate chicken" is also a Taiwanese dish that has existed since ancient times.
Ingredients: 1 piece of chicken breast, 6 shiitake mushrooms, 2 slices of hot pot shoots, 1 carrot, 1 celery, 3 eggs, 5 shallots, 1 teaspoon starch, 1 tbsp sesame oil, 1/2 tbsp salt, 1/2 tbsp sugar, and black pepper.
Prepare all the ingredients and see if anything is missing
2. Carrots, celery, shiitake mushrooms and bamboo shoots are chopped separately, and chicken breasts are chopped
3. Mix chopped carrots, chopped celery, shiitake mushrooms, bamboo shoots and chicken
4. Add a little ground black pepper
5. Add sugar and salt
6. Add 1/2 tbsp of Sweet Valley Sesame Oil
7. Use chopsticks to stir in one direction until it is strong and set aside as a filling
8. The egg is whipped evenly, add a little starch, then sieved, the number of sieving with everyone, the more times will definitely be symmetrical a lot, eat better taste, try to be more than 10 times.
9. Pour a little egg mixture into a pan, shake well and fry over low heat to form a thin egg skin
10. Cut 4 slices into 1 egg skin and wrap one slice into the appropriate filling
11. Tie the mouth with blanched green onion leaves, drain the dish, and steam for about 10 minutes in water
12. Add starch and water and remaining sesame oil to heat and mix into a sauce, drizzle on the pomegranate chicken
The number of times the eggs are sieved really depends on everyone, so that the eggs and starch are fully even and taste better when eating.