Beauty and Health Food Therapy Recipe Essentials

Author: Han Xiyan, Wu Jie / Country: Mainland China
Publisher:
Publish Date: 2006-06-01
Features:
Ingredients: 1 whole young chicken, 200g broccoli, 30g pine nut kernels, 20g each of scallions and ginger, 1 spice packet (containing 3g each of Sichuan pepper, star anise, and cinnamon, 1g each of bay leaf and clove), 15g each of cooking wine and soy sauce, 3g salt, 2g MSG, 400g stock, 10g cornstarch, 100g oil, and 10g honey.
Tips: Use low heat to fry the pine nut kernels. Use medium heat to fry the chicken.
Instructions:
(1) Prepare the young chicken, brush it evenly with honey. Wash the broccoli and cut it into pieces. Cut the scallions into segments and the ginger into slices.
(2) Heat oil in a pan to 60°C (140°F), add the pine nut kernels and fry until golden. Remove and set aside. When the oil temperature reaches 110°C (230°F), add the young chicken and fry until colored. Remove and place in a container.
(3) Place the scallion segments, ginger slices, spice packet, soy sauce, stock, 10g cooking wine, and 2g salt in the container with the chicken. Transfer to a steamer and steam until tender. Remove the chicken and place it in the center of a plate. Heat 20g oil in the pan, add the broccoli, remaining cooking wine, salt, and 1g MSG, and stir-fry until cooked. Arrange the broccoli around the chicken. Boil 200g of the original chicken stock, add MSG, thicken with cornstarch, add the pine nut kernels, drizzle with sesame oil, and pour over the chicken. Serve.
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