Ingredients (for 4):
- Chicken - 1
- Dried scallop marinade
- Water - 3.6 litre
- Ground plaice powder - 30 g
- Chinese ham - 120 g
- Dried shrimps - 120 g
- Dried scallops - 150 g
- Peeled ginger - 120 g
- Galangal - 60 g
- Sand ginger - 10 slices
- Cumin seeds - 2 tbsp
- Clove - 1/2 tbsp
- Bay leaves - 10
- Star anise - 3
- Pork bones - 300 g
- Seasoning for marinade
- Brown sugar slab - 600 g
- Salt - 350 g
- Shaoxing wine - 45 g
- Osmanthus wine - 30 g
- Chinese rose wine - 15 g
- Dipping sauce
- Grated ginger - 2 tbsp
- Finely chopped spring onion - 2 tbsp
- Salt - 1/4 tsp
- Hot oil - 3 tbsp
Procedures:
1. Soak the dried scallops in hot water until softened.
2. Prepare the herbs and spices of the marinade. Cut the galangal and ginger in slices.
3. Toast the dried shrimps until fragrant, then remove.
4. Toast the Chinese ham until fragrant, then remove.
5. Blanch the pork bones and drain.
6. Heat up the water, then add in the pork bones and other marinade to boil. Then turn to low heat and boil for 2 hours.
7. Trim the fat of the chicken and remove the innards. Rinse well.
8. Prepare the seasoning for the marinade.
9. Grate the ginger and finely chop the spring onion. Mix together in a bowl and add salt.
10. Pour in hot oil and mix well as dipping sauce.
11. Blanch the chicken in boiling water. Bring the water to boiling again, then turn to low heat and cook for 5 minutes. Turn off the heat and cover with lid to allow the chicken to slowly cook for 30 minutes. Remove and put the chicken in iced water.
12. Turn off the heat of the marinade and add the seasoning. Stir well to dissolve the sugar.
13. Put the chicken in the marinade for one hour.
14. Serve by cutting the chicken in small portions.
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