Grandma's Chinese Steamed Brined Chicken 煎焗雞髀
A simple, humble home cooked dish is all Grandma's Chinese Steamed Brined Chicken is, just salt brined chicken panfried to crisp up the skin and then steamed with ginger and spring onion. Simple, but boy oh boy, the moment my mama mentioned it, it all came crashing into my mind, how ridiculously tenderly delicious it was...and how I always secretly hoped my gran would make it for dinner...
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups water
- 2 tbsp salt
- 2 tbsp sugar
- 5 chicken drumsticks
- 2 tsp Shao Hsing rice wine
- 1/8 tsp salt
- 1 tsp sesame oil
- 2 stalks spring onion, cut to 2 inch lengths
- 1 inch ginger, sliced 1/8 inch thick
Instructions
- 1
Remove shrimp shell and head, reserving then for the stock. Use scissors to snip open along the back curve of shrimp and remove the black vein. Wash shrimp. If shrimps large cut into two and three pieces.
- 2
Prepare rice vermicelli by placing into pot or bowl and covering completely with boiling water. Cover and leave for 5 mins. Test if cooked through and remove immediately from hot water and run under cool tap water to stop cooking process.
- 3
Add shrimp shells and heads, water, ginger, bay leaf and shrimp paste to pot and heat to a boil. Reduce heat to a simmer and cook for 10 mins.
- 4
Strain stock and return just the stock to the pot. Add in the shrimp and white pepper and cook another few mins until shrimps just turn pink.
- 5
Add noodles and let cook for a minute or until the noodles are warmed through.
- 6
Ladle noodles to bowls, add a splash of olive oil and top with chopped spring onions.