Ingredients Jump to Instructions ↓

  1. 1 young defeathered and paunched chicken (about 1 1/58kg)

  2. 12 kales

  3. 2 slices ginger

  4. 1 red head onion

  5. 1 1/2 tbsp wine

  6. Seasonings:

  7. A:

  8. Adequate amount of fine stock

  9. A dash each of salt and pepper

  10. B:

  11. 1 tsp salt

  12. 1 tbsp wine

  13. C:

  14. 3 tsp water chestnut powder

  15. 1/2 cup fine stock

Instructions Jump to Ingredients ↑

  1. Wash the chicken clean, marinate its inner and outer sides well with the B ingredients and insert ginger and onion into its abdomen. Using the fresh tender parts of kales, scald them in hot oil, fry them until cooked, season them, drain and garnish about two thirds of the rim with them.

  2. Bringing the A ingredients to boil with the fine stock flooding the whole chicken, put the (1) in, reduce the fire to mild heat and simmer the chicken until thoroughly cooked. Do not use high heat so as to prevent the roughened chicken due to overdoing.

  3. Take the chicken of (2) out, remove ginger and onion, cut it into pieces, place them in a plate, bring the fine stock of C to boil, season it, stir water chestnut powder solution in and pour the mixture over the chicken for serving when hot.


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