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Soups and Congees
1 black chicken, breast meat removed, sliced, and set aside
2 knobs of fresh ginger, mashed with the side of a cleaver
1/2 teaspoon salt
8 whole cloves
1/2 cup corn oil
1 small pickled cucumber, sliced thin
1/2 carrot, peeled and sliced thin
1/2 scallion, white part only, sliced thin
2 slices fresh ginger, sliced thin
1 Tablespoon wolfberries
1 teaspoon thin soy sauce
1 Tablespoon rice wine
1 teaspoon Chinese black vinegar
1 teaspoon sesame oil
1 Tablespoon cornstarch mixed with the same amount of water
1. Not using the breast meat, cut the rest of the chicken into four or five pieces. Put it into a strainer and pour four cups of boiling water over it. Then bring six other cups of water to the boil, add the chicken, ginger knobs, salt, and cloves and simmer for two hours.
2. Remove chicken and set it aside. Discard the solids; then strain the liquid. There should be about a cup and a half of chicken stock remaining. Discard skin and bones and mince the chicken.
3. Heat oil and stir-fry the chicken slices for one minute, remove and drain, and return two tablespoons oil to the pan.
3. Fry the pickled cucumber, carrot, scallion, and ginger for one minute, then add minced chicken, chicken slices, wolfberries, soy sauce, rice wine, vinegar, sesame oil, and the strained chicken broth. Bring this mixture almost to the boil, then add the cornstarch mixture and boil just until it thickens. Serve