梅菜煀鸡 Mei Cai Braised Chicken

[Ho Kwok Leung]

梅菜煀鸡
用特产梅菜烹制，风味别致。

食材
嫩子鸡1只（约1500克），

配料
一级梅菜芯75克，
猪肉丝75克。
浸发香菇丝25克，
姜丝1克，
葱条10克，

调料
盐5克，
味精2.5克，
白糖15克，
老抽15克，
生抽10克，
芝麻油0.5克，
胡椒粉0.1克，
绍酒15克，
干淀粉5克，
湿淀粉15克，
植物油110克。

烹饪方法
1.
鸡宰净，去内脏洗净；梅菜芯浸洗干净。
2.
梅菜芯切成粗丝，加入肉丝、菇丝、姜丝、白糖、精盐2克、味精1克、干淀粉、油20克拌匀，填入鸡腹腔内，用竹签串缝刀口，并用水草扎牢，以防馅料流出。
3.
中火烧热炒锅，下油50克，放葱条爆香，烹入绍酒，下深色酱油、精盐3克和汤（水）500克，将鸡放入，加盖用中火煀约20分钟取出。倒出鸡腹腔内的梅菜馅料于碟中，将鸡切成块，放在梅菜上，摆成鸡形。
4.
中火烧热炒锅，下油15克，倒入原汁，加浅色酱油、味精，用湿淀粉勾芡，放麻油和油15克推匀，淋在鸡面上便成。
煀制时要掌握火候，不可中途加汤水，以免影响质量。

特点
皮滑肉嫩，梅菜清香，味鲜美。

**Mei Cai Braised Chicken**
A distinctive dish crafted with the specialty preserved mustard greens (Mei Cai).

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**Ingredients**
- 1 tender young chicken (approx. 1500g)

**Additions**
- 75g premium Mei Cai core (preserved mustard greens)
- 75g shredded pork
- 25g soaked and shredded shiitake mushrooms
- 1g shredded ginger
- 10g scallion stalks

**Seasonings**
- 5g salt
- 2.5g MSG (optional)
- 15g sugar
- 15g dark soy sauce
- 10g light soy sauce
- 0.5g sesame oil
- 0.1g white pepper powder
- 15g Shaoxing wine
- 5g cornstarch
- 15g cornstarch slurry (for thickening)
- 110g vegetable oil

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**Cooking Method**
1. Clean the chicken thoroughly, removing innards. Rinse the Mei Cai core and soak to remove excess salt.
2. Cut the Mei Cai core into thick strips. Combine with shredded pork, mushrooms, ginger, sugar, **2g salt**, **1g MSG**, cornstarch, and **20g oil**. Mix well and stuff the mixture into the chicken cavity. Secure the opening with bamboo skewers and tie with kitchen twine to prevent leakage.
3. Heat **50g oil** in a wok over medium heat. Fry scallion stalks until fragrant. Add Shaoxing wine, dark soy sauce, **3g salt**, and **500g water/broth**. Place the chicken in the wok, cover, and braise for **20 minutes**. Remove the chicken, drain the stuffing onto a plate, and carve the chicken into pieces. Arrange the chicken over the Mei Cai stuffing, maintaining its shape.
4. Heat **15g oil** in the wok. Pour in the braising liquid, add light soy sauce and remaining MSG. Thicken with cornstarch slurry, then stir in sesame oil and **15g oil**. Drizzle the sauce over the chicken.
**Note**: Maintain consistent heat during braising; avoid adding water midway to preserve quality.

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**Features**
Tender, silky-skinned chicken paired with fragrant Mei Cai, delivering a savory and aromatic harmony.