Jade Flower Chicken Recipe 
Chinese Recipes from Razzle Dazzle Recipes

 

Jade Flower Chicken

For the scallion oil:

1-1/2 cups peanut oil
3 to 4 bunches scallions (1 pound), trimmed, white parts lightly smashed, each scallion cut into 2-inch pieces

For the chicken:

2-3/4 pound chicken breast, rib bones and skin intact, large-breasted oven roaster preferred
2 tablespoons, plus 2 teaspoons, Mei Kuei Lu Chiew or gin, divided
1-1/2 teaspoons plus 1/8 teaspoon salt
2 teaspoons sugar
3 scallions, trimmed and cut into 3-inch pieces
1-inch-thick slice fresh ginger, cut into 4 slices, plus 1/2-inch-thick slice fresh ginger, lightly smashed
3/4 pound broccoli florets, cut into pieces 2-1/4 inches long and 1-1/2 inches wide
6 cups cold water
1/2 teaspoon baking soda
1 tablespoon scallion oil or peanut oil
1/2 teaspoon ginger juice (although available in small bottles, you can make a better-quality ginger juice yourself by simply grating fresh ginger into a bowl, then pressing it through a garlic press)
1/2 teaspoon sesame oil

For the sauce:

1/2 tablespoon soy sauce
1 tablespoon tapioca flour
Pinch freshly ground white pepper

If using, make the scallion oil: Heat a wok over medium heat. Add the peanut oil, then the scallions. Bring to a boil, then lower the heat and simmer for 20 to 30 minutes, stirring occasionally. When the oil turns golden brown, it is done.

Turn off the heat. Strain oil through a fine strainer into a bowl, and cool to room temperature. Do not discard the scallions. Pour the scallion oil into a glass jar, and refrigerate until needed. The oil will keep at room temperature for 1 week or refrigerated for up to 6 months. Place the scallions in a plastic container and refrigerate. They will keep indefinitely and are a fine addition to stocks and soups.

Make the chicken: Wash the chicken breast well, remove the fat and membranes, drain and dry. Cut in half lengthwise, place in a cake pan or steam-proof dish, rub with 2 tablespoons Mei Kuei Lu Chiew or gin, sprinkle with 1-1/2 teaspoons of the salt and the sugar, and rub in. Put half the scallions and 2 of the ginger slices underneath the chicken, the remaining scallions and the other 2 ginger slices under the skin. Place the cake pan in a steamer, cover, and steam for 30 minutes.

As the chicken steams, blanch the broccoli: Place the cold water, the 1/2-inch ginger slice and the baking soda in a pot, and bring to a boil over high heat. Add the broccoli, and stir well until the broccoli turns bright green, about 5 seconds. Turn off the heat, run cold water into the pot, drain and reserve.

Heat a wok over high heat for 30 seconds, add 1 tablespoon of the scallion oil or peanut oil and the remaining 1/8 teaspoon salt, and coat the wok with it using a spatula. When a wisp of white smoke appears, add the broccoli, stir well, and cook for 1 minute. Mix the 1/2 teaspoon ginger juice with the remaining 2 teaspoons of Mei Kuei Lu Chiew or gin, and pour the mixture around the edge of the wok and stir-fry for 2 minutes, making certain the broccoli is well-coated. Add the sesame oil, and stir well. Turn off the heat, transfer the broccoli to a heated platter, and arrange it as a border.

Remove the skin and bone from the chicken, and cut the breast into 1/3-inch slices across. Arrange the chicken slices on a platter with the broccoli surrounding them.

Mix the soy sauce, tapioca flour, pepper and one cup of the steaming liquid to make a sauce. Heat the wok over high heat, and add the sauce. Stir continually until it thickens and bubbles. Turn off the heat, ladle the sauce over the chicken and serve.

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