Huangmenjimifan – braised chicken rice
Ingredients: chicken thigh, light soy sauce, liaojiu a.k.a. Shaoxing wine, cornstarch, crushed ginger · 60 min cook time · 685kcal · ₩12,500
Ingredients
500grams chicken thigh, 1tablespoon light soy sauce, 1tablespoon liaojiu a.k.a. Shaoxing wine, 1tablespoon cornstarch, 1inch crushed ginger, 5inches Dacong, 2ea star anise, 2heaping tablespoons Tianmianjiang sweet bean paste, 2tablespoons light soy sauce, 2tablespoons granulated sugar, 4ea dried shiitake mushrooms, 0.5liter hot boiled water, 0.5ea green mild chili, 0.5ea red mild chili, 2cups oil, 2tablespoons oil, 1tablespoon liaojiu aka Shaoxing wine, 0.25teaspoon white pepper powder, 0.25teaspoon MSG, 1teaspoon cornstarch, 1tablespoon water, 1teaspoon toasted sesame oil, 4servings white rice
Instructions
1. Take 500 grams of chicken thigh, cut off a couple chunks of extra meat to make it more even, and with force chop it up. Alternatively, if you want an easier time cleaving, you could also get some wings and just chop each part in half.
2. Marinate the cleaved chicken with 1 tablespoon each of light soy sauce, liaojiu a.k.a. Shaoxing wine, and cornstarch. Give that a real thorough mix, and set aside for at least 15 minutes.
3. Reconstitute four dried shiitake mushrooms in a half a liter of hot boiled water for about one hour (or cool water for eight hours). Tear the mushrooms into smaller pieces and keep the soaking liquid for braising.
4. Pass the chicken through oil. Get about two cups of oil up to a blistering 200 centigrade, and drop in the chicken pieces. Fry until the exterior of the chicken gets to a reddish-brown hue, about three minutes over max flame. Take out the chicken, and let the oil strain out.
5. Longyau: get your wok piping hot, shut off the heat, add in about two tablespoons of oil, and give it a swirl to get a nice non-stick surface.
6. With the flame on medium, immediately go in with 1 inch of crushed ginger, about 5 inches of Dacong (or 5 scallion whites), and two star anise. Fry those until fragrant, about forty five seconds.
7. Scooch the aromatics up the side of the wok and add in two heaping tablespoons of Tianmianjiang sweet bean paste. Fry that for about thirty seconds until it ever so slightly starts to stick to the wok.
8. Pour a tablespoon of liaojiu aka Shaoxing wine over your spatula and around the side of the wok. Give that a quick fifteen second mix together.
9. Do the same move with two tablespoons of light soy sauce. Combine, then go in with two tablespoons of granulated sugar and let that dissolve in, about 15 seconds.
10. Pour in your now-strained mushroom soaking liquid, up your flame to high, add in the chicken, the mushrooms, and about a quarter teaspoon of white pepper powder. Get that all up to a boil.
11. Cover, then keep at a heavy simmer for about 20 minutes. (Optionally transfer to a claypot for this step).
12. After 20 minutes, the liquid should have reduced by about one quarter. Keep things uncovered and boil on high until reduced by one half in all.
13. Season with an optional quarter teaspoon MSG, and thicken with a slurry of one teaspoon cornstarch mixed with a tablespoon of water.
14. Nestle in your half green and half red mild chili cut into sections (or bell pepper instead), drizzle in a teaspoon of toasted sesame oil, cover, and serve.
15. Be sure to eat this alongside some white rice to sop up all that braising liquid.
Source: Watch the original video