Chaozhou Preserved Kumquat Chicken
The salty-sweet aged kumquat blends with tender chicken, steamed to perfection with a rich broth that whets the appetite—an innovative Chaoshan dish.
Ingredients
11 items- Chicken thigh meat 500 g
- Chaozhou preserved kumquat (Laoyaohu) 100 g
- Ginger 20 g
- Green onions 2 stalks
- Cooking wine 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- White pepper powder pinch
- Sugar 1 tsp
- Cornstarch 1 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （6 steps）
Wash and cut chicken thighs into chunks, drain. Add cooking wine, light soy, dark soy, white pepper, sugar, and cornstarch, mix well. Finally, drizzle sesame oil to seal moisture, marinate for 15 minutes.
Pit the preserved kumquats and mash with a knife handle or chop finely. Slice ginger and cut green onions into sections.
In a deep plate, lay ginger slices and green onion sections at the bottom. Spread marinated chicken evenly on top and sprinkle with mashed kumquat.
Bring water in a steamer to a boil. Place the plate in, cover, and steam over high heat for 15 minutes (20 if whole thighs), until a chopstick can pierce the thickest part easily.
Pour the steaming liquid into a small pot. Simmer over medium heat to thicken slightly, about 2 minutes. Taste and adjust seasoning.
Pour the thickened sauce back over the chicken. Garnish with chopped scallions or cilantro. Serve immediately.
Tips
Preserved kumquat is salty-sweet, so be mindful of soy sauce when marinating. Adjust steaming time based on chunk size; doneness is key. Reducing the broth concentrates flavor.
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