Remove excess fat from the inside of the chicken.
Place smoking mix onto a piece of foil and into a wok on high heat.
The mixture will start to burn, then place the chicken on a rack in the wok and cover with another wok to form a seal.
Turn heat down to medium and cook for 15 minutes.
Remove chicken and place in a steamer on medium for 20 minutes.
Remove chicken and cool.
In a hot pan with a small amount of vegetable oil, fry garlic, ginger and eschallots until they are golden brown.
Add shao xing wine and ignite to remove all of the alcohol, reduce all the way down.
Add shiitakes and cook for two to three minutes, then add palm sugar and caramelise lightly before adding yellow bean soy and chicken stock.
Simmer for 20 minutes.
Heat vegetable oil in a wok until hot.
Split chicken in half down the backbone and fry until very crispy all over.
Remove and rest on wire rack in a warm place.
Steam the broccolini and place on the bottom of the plate.
Pour braised shiitakes over.
Cut the chicken into small pieces and spread over the plate.
Serve with a bowl of steamed rice.
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