Famous Authentic Chinese Recipe - Longgang Chicken soaked in Fine Stock
1 young defeathered and paunched chicken (about 1.28kg)
2 slices ginger
1 red head onion
1 ½ tbsp wine
Adequate amount of fine stock
A dash each of salt and pepper
1 tsp salt
1 tbsp wine
3 tsp water chestnut powder
½ cup fine stock
Wash the chicken clean, marinate its inner and outer sides well with the B ingredients and insert ginger and onion into its abdomen. Using the fresh tender parts of kales, scald them in hot oil, fry them until cooked, season them, drain and garnish about two thirds of the rim with them.
Bringing the A ingredients to boil with the fine stock flooding the whole chicken, put the (1) in, reduce the fire to mild heat and simmer the chicken until thoroughly cooked. Do not use high heat so as to prevent the roughened chicken due to overdoing.
Take the chicken of (2) out, remove ginger and onion, cut it into pieces, place them in a plate, bring the fine stock of C to boil, season it, stir water chestnut powder solution in and pour the mixture over the chicken for serving when hot.
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