豆酱焗鸡 Clay Pot Chicken with Puning Bean Paste

[Ho Kwok Leung]

豆酱焗鸡
传统名菜，四季皆宜。

食材
嫩子鸡1只（约1000克），
肥猪肉100克，

调料
绍酒5克，
普宁豆酱40克，
芝麻酱2.5克，
味精2.5克，
姜10克，
葱10克，
芫荽10克。

烹调方法
1.
把鸡宰净，晾干后切去鸡爪，用刀背砍断鸡的颈骨、翅骨和脚骨。
2.
把豆酱滗出汁，豆酱渣捣烂再加入酱汁中，加芝麻酱、味精一起搅匀，然后涂抹于鸡身里外，腌30分钟；芫荽、姜葱放进鸡腔内；肥肉切成薄片待用。
3.
取平底沙锅一个，放入清汤（水）100克，用竹算子垫底，把肥肉铺上，再把鸡放在肥肉上，滴绍酒在鸡身上。
4.
用草纸一张在清水里拖过，封在沙锅上，再将锅盖盖紧。旺火烧沸后改用小火，保持锅里的汤不致烧干，约焗30分钟即熟。
5.
消毒砧板，待鸡稍冷却后切块，再取原汤淋上，配以消毒芫荽伴边即成。

【特点】
鸡呈浅金黄色，肉肥美香滑，带有豆酱香味。


**Clay Pot Chicken with Puning Bean Paste**
A classic dish enjoyed year-round.

**Ingredients**
- 1 young chicken (about 1000g), cleaned
- 100g pork fat (thinly sliced)

**Seasonings**
- 5g Shaoxing wine
- 40g Puning bean paste (普宁豆酱)
- 2.5g sesame paste
- 2.5g MSG
- 10g ginger (sliced)
- 10g scallions
- 10g cilantro

**Cooking Method**
1. **Prepare the chicken**: Pat the chicken dry. Remove the claws and use the back of a knife to crack the neck, wing, and leg bones.
2. **Marinate**: Strain the liquid from the bean paste, mash the solids, then mix with the liquid, sesame paste, and MSG. Rub this marinade inside and outside the chicken. Let sit for 30 minutes. Stuff the cavity with cilantro, ginger, and scallions. Set aside the pork fat slices.
3. **Assemble the pot**: Place a shallow clay pot on heat. Add 100g broth (or water) and line the bottom with a bamboo mat. Layer the pork fat slices on top, then place the chicken over them. Drizzle Shaoxing wine over the chicken.
4. **Cook**: Cover the pot with a sheet of parchment paper soaked in water, then seal with the lid. Bring to a boil over high heat, then reduce to low heat. Braise for 30 minutes, ensuring the liquid doesn’t dry out.
5. **Serve**: Sanitize a cutting board. Once the chicken cools slightly, chop into pieces. Drizzle with the braising liquid and garnish with fresh cilantro.

**Features**
The chicken boasts a golden-amber hue, succulent and aromatic meat, infused with the savory depth of Puning bean paste.