Wuchangjou Chicken
Wuchangjou Chicken
Ingredients
For the Chicken Loaf
- 500 g chicken meat, diced
- 2 tablespoons cornstarch
- 1 egg yolk
- 1 tablespoon dark soy sauce
- 1 teaspoon red fermented bean curd, mashed (or 1/2 teaspoon beetroot powder)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon chicken powder, optional
For Frying
- 3 cups cooking oil, for deep frying, as needed
Instructions
- 1
Place the diced chicken meat into the bowl of a food processor.
⏱️ 1 min
- 2
Add the cornstarch, egg yolk, dark soy sauce, red fermented bean curd (or beetroot powder), sugar, salt, white pepper, and chicken powder (if using) to the food processor.
⏱️ 2 min
- 3
Secure the lid on the food processor and process all ingredients until they are thoroughly combined and form a smooth, pink/red colored paste or fine mince. Use a spatula to scrape down the sides of the food processor bowl to ensure all ingredients are incorporated and finely ground.
⏱️ 5 min
- 4
Transfer the processed chicken mixture into a square baking pan. Spread the mixture evenly within the pan, pressing it down to create a compact block.
⏱️ 3 min
- 5
Place the square baking pan containing the chicken mixture onto the bottom rack of a steamcooker. Close the lid of the steamcooker. Set the steamcooker to steam for 25 minutes (or use the 'Meat' setting if available).
⏱️ 2 min•🌡️ 100
- 6
Once steaming is complete, carefully remove the hot pan from the steamcooker using a metal pan lifter. Let the steamed chicken loaf cool down completely. This cooling process is crucial for the loaf to firm up before slicing.
- 7
Once cooled, remove the chicken loaf from the pan. Slice the chicken loaf into rectangular pieces of desired thickness.
⏱️ 4 min
- 8
Heat a sufficient amount of cooking oil in a wok or deep frying pan over medium-high heat (approximately 175-180°C / 350-375°F).
⏱️ 2 min
- 9
Carefully place the sliced pieces of Wuchangjou Chicken into the hot oil. Fry the pieces until they are golden brown and crispy on all sides, turning them with a spatula as needed.
⏱️ 8 min
- 10
Once fried, remove the pieces from the oil and drain any excess oil on a wire rack or paper towels.
⏱️ 1 min
- 11
Serve the hot, fried Wuchangjou Chicken pieces on a plate.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Wuchangjou Chicken
For the Chicken Loaf
- 500 g chicken meat, diced
- 2 tablespoons cornstarch
- 1 egg yolk
- 1 tablespoon dark soy sauce
- 1 teaspoon red fermented bean curd, mashed (or 1/2 teaspoon beetroot powder)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon chicken powder, optional
For Frying
- 3 cups cooking oil, for deep frying, as needed
Instructions
- 1
Place the diced chicken meat into the bowl of a food processor.
⏱️ 1 min - 2
Add the cornstarch, egg yolk, dark soy sauce, red fermented bean curd (or beetroot powder), sugar, salt, white pepper, and chicken powder (if using) to the food processor.
⏱️ 2 min - 3
Secure the lid on the food processor and process all ingredients until they are thoroughly combined and form a smooth, pink/red colored paste or fine mince. Use a spatula to scrape down the sides of the food processor bowl to ensure all ingredients are incorporated and finely ground.
⏱️ 5 min - 4
Transfer the processed chicken mixture into a square baking pan. Spread the mixture evenly within the pan, pressing it down to create a compact block.
⏱️ 3 min - 5
Place the square baking pan containing the chicken mixture onto the bottom rack of a steamcooker. Close the lid of the steamcooker. Set the steamcooker to steam for 25 minutes (or use the 'Meat' setting if available).
⏱️ 2 min•🌡️ 100 - 6
Once steaming is complete, carefully remove the hot pan from the steamcooker using a metal pan lifter. Let the steamed chicken loaf cool down completely. This cooling process is crucial for the loaf to firm up before slicing.
- 7
Once cooled, remove the chicken loaf from the pan. Slice the chicken loaf into rectangular pieces of desired thickness.
⏱️ 4 min - 8
Heat a sufficient amount of cooking oil in a wok or deep frying pan over medium-high heat (approximately 175-180°C / 350-375°F).
⏱️ 2 min - 9
Carefully place the sliced pieces of Wuchangjou Chicken into the hot oil. Fry the pieces until they are golden brown and crispy on all sides, turning them with a spatula as needed.
⏱️ 8 min - 10
Once fried, remove the pieces from the oil and drain any excess oil on a wire rack or paper towels.
⏱️ 1 min - 11
Serve the hot, fried Wuchangjou Chicken pieces on a plate.
⏱️ 1 min