Feng Dun Mu Dan (Stewed Chicken with Pork Stomach)
An Anhui classic dish of whole chicken stewed with pork stomach until tender, resembling phoenix and peony, with rich broth and auspicious meaning.
Ingredients
9 items- Whole chicken 1 (about 1500g)
- Pork stomach 1 (about 500g)
- Scallions 1 stalk
- Ginger 1 piece (20g)
- Cooking wine 2 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Baby bok choy (optional) 3 heads
- Quail eggs (optional) 6
Nutrition
Steps （8 steps）
Clean the chicken and tuck the drumsticks inside the cavity; rub the pork stomach with flour and salt, rinse, and blanch in cold water with ginger and scallion for 5 minutes, then rinse.
Line the bottom of a clay pot with a bamboo mat, put in the whole chicken and stomach, add scallion, ginger, cooking wine, and enough hot water to submerge.
Bring to a boil over high heat, skim off foam, then reduce to low heat, cover, and simmer for about 2 hours until the chicken thigh is easily pierced with a chopstick and the stomach is tender.
Remove the scallion and ginger, season with salt and white pepper, stir gently, and simmer another 5 minutes to blend flavors.
Carefully transfer the chicken and stomach to a platter, chicken breast up; cut the stomach into strips about 6cm long and 2cm wide, arrange around the chicken like peony petals.
Strain the braising liquid through a fine sieve, return to the pot, and boil over high heat for about 5 minutes to thicken slightly; adjust seasoning.
Blanch baby bok choy and have quail eggs ready; arrange them alternately around the stomach strips as garnish.
Pour the thickened sauce over the chicken and stomach. Serve hot, exuding rich aroma.
Tips
Thoroughly clean the pork stomach with flour and salt, and blanch to remove odor; use a bamboo mat to prevent sticking; free-range chicken yields deeper flavor; final reduction enhances color and taste.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.