Cooking Methods
For optimal flavor, you can try rubbing the chicken all over with coarse salt instead of shallots and ginger. Alternatively, you can omit the ginger and shallots altogether. The simplest method is steaming in a rice cooker: after cooking rice, wait 10 minutes. Yongming chickens are plump, with short necks, yellowish-brown feathers, tender and juicy meat, high fat content, and thick, fatty skin, making them an excellent choice for steaming and frying.
Storage: Slaughtered, cut, and packaged in Hong Kong. Store in the refrigerator and consume within 1-2 days.
Cooking Tips
Steaming: Steam the upper back for 15 minutes, then flip and steam the bottom for another 15 minutes. After turning off the heat, do not open the lid and wait 10-15 minutes. This method is more prone to slipperiness. Adjust the time according to the size of the chicken. Check the chicken's spleen area for blood. Poaching (with chicken broth): This method is more complex; consult an experienced friend for advice.
Don't let the chicken fat, broth, and marbling ruin the chicken flavor!
When steaming chicken, try reserving the chicken fat and marbling. Render the fat in a wok over high heat, then pan-fry the chicken in the rendered fat. Fry the skin side first, then the meat side; this will make the skin crispier and the chicken flavor richer.
The chicken fat and broth from steaming can be used for main dishes or noodles. The components of the chicken fat enhance the natural aroma of the food. Locally raised chickens produce healthier fat than commercially available chicken.
Roasted Chicken Recipe
Drying Before Roasting Makes It Crisper
The key to roasting chicken is ensuring the skin is dry; this will result in a crispy exterior.
Make a sauce with maltose and white vinegar, coat the chicken skin, and let it air dry indoors or freeze until dry. During roasting, brush with a little oil and honey several times to increase crispiness and prevent drying.
This is a tip shared by one of our experienced chefs:
Poaching Chicken Method - Johnson Lee
Wash the chicken thoroughly and scrub it clean. Bring water to a boil and add ginger and scallions (the water should cover the chicken).
Tie the chicken wings and suspend the chicken in the boiling water for about 15-20 seconds. Remove the chicken and drain the water from its cavity. Repeat this process three times. Then, immerse the chicken in the water again. Once it boils vigorously, turn off the heat. To make the chicken tender, cover and poach for 20 minutes.
To make it fully cooked, poach for 30 minutes. Then, place the chicken in ice water to cool completely. Chop the chicken and serve. 😊
