Ingredients:
1 whole chicken, about 2 1/2 lb. (1 kg)
1/4 tsp. (1 g) fennel seed
4 tsp. salt, or to taste
1/4 tsp. (1g) Dahurian angelica root, chopped, if available
5 oz (150g) scallions chopped
1/2 tsp. whole Sichuan peppercorn
5 tsp. (25g) fresh ginger, shredded
1/2 tsp. whole Sichuan peppercorn
1/4 tsp. (2 g) cloves
3 1/2 tbsp wine
1/4 tsp. (1 g) fennel seed
4 tsp. salt, or to taste
1/4 tsp. (1g) Dahurian angelica root, chopped, if available
5 oz (150g) scallions chopped
1/2 tsp. whole Sichuan peppercorn
5 tsp. (25g) fresh ginger, shredded
1/2 tsp. whole Sichuan peppercorn
1/4 tsp. (2 g) cloves
3 1/2 tbsp wine
Directions:
2. Place the chicken on a heat-proof dish in a steamer and steam for 1 1/2 hours. Remove from the heat and let cool. Discard the seasonings in the body cavity.
3. Chop the chicken into 1 inch by 2 inch (5cm by 3 cm) chunks and serve.
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