清芙蓉鸡 Qing Furong Chicken (Steamed Chicken with Egg White)

[Ho Kwok Leung]

清芙蓉鸡
富有营养，夏、秋最宜。

食材
嫩子鸡1只（约750克），
鸡蛋5只，
火腿末10克，

调料
味精5克，
精盐5克，
鱼露7.5克，
胡椒粉2克，
芹菜末5克，
姜3克，
葱3克，
绍酒3克。

烹调方法
1.
鸡宰净，切去鸡爪，鸡身抹上精盐，姜、葱、绍酒放入鸡腔腌制片刻，盛于盘中。
2.
烧沸蒸锅，放入鸡用旺火蒸约15分钟，取出，去掉大骨，把鸡肉切成长方形，砌入汤盅摆整齐（鸡皮向上）。加入味精、鱼露、胡椒粉和清汤（水）600克，再下蒸笼用旺火蒸30分钟。
3.
鸡蛋去壳，取蛋清，用筷子猛力搅拌成棉花状，然后揭开蒸笼，将蛋清倒在鸡肉上面，迅速盖上，续蒸半分钟后取出，把火腿末、芹菜末撒在面上即成。

【特点】
色白如雪，鸡肉嫩滑，汤清鲜美。

**Qing Furong Chicken (Steamed Chicken with Egg White)**
Nutritious and ideal for summer and autumn.

**Ingredients**
- 1 young chicken (about 750g)
- 5 eggs
- 10g ham, minced

**Seasonings**
- 5g MSG
- 5g salt
- 7.5g fish sauce
- 2g white pepper
- 5g celery, minced
- 3g ginger
- 3g scallion
- 3g Shaoxing wine

**Cooking Method**
1. Clean the chicken, remove the claws, and rub the surface with salt. Place ginger, scallion, and Shaoxing wine inside the cavity to marinate briefly. Transfer to a plate.
2. Bring a steamer to a boil. Steam the chicken over high heat for 15 minutes. Remove, debone, and cut the meat into rectangular pieces. Arrange neatly in a soup tureen (skin side up). Add MSG, fish sauce, white pepper, and 600g of clear broth (or water). Return to the steamer and steam over high heat for another 30 minutes.
3. Separate the egg whites from the yolks. Vigorously beat the egg whites with chopsticks until fluffy. Open the steamer, pour the egg whites over the chicken, cover immediately, and steam for 30 seconds. Remove, then sprinkle minced ham and celery on top.

**Features**
Snow-white in color, tender and smooth chicken, with a clear and flavorful broth.