Eight Treasure Gourd Chicken | Eight Major Cuisines of China · Min (Fujian) cuisine

Name: Eight Treasure Gourd Chicken | Eight Major Cuisines of China · Min (Fujian) cuisine
Total time: 10800 s
Yield: 2 people
Cuisine: American
Ingredients: 1 Deboned tender hen; 50 g Bamboo shoot dice; As needed Chicken liver dice; As needed Shiitake mushroom dice; 50 g Cooked lotus seeds; 50 g Cooked pork tripe dice; 50 g Fresh shrimp meat dice; As needed Chicken gizzard dice; 25 g Dried scallops; As needed MSG; As needed Fine salt; As needed Superior stock

Delikitchen @delikitchen_

Eight Treasure Gourd Chicken is a typical Fujian cuisine known for its exquisite shape and rich stuffing. This dish is made from a whole deboned chicken shaped like a gourd, filled with delicacies such as bamboo shoots, chicken liver, shiitake mushrooms, and lotus seeds. Not only is it visually appealing and elegant, but it also offers a rich taste and high nutritional value.

Delikitchen @delikitchen_

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Ingredients

3 hours

2 people

Main Ingredients
1Deboned tender hen
Auxiliary Ingredients
50 gBamboo shoot dice
As neededChicken liver dice
As neededShiitake mushroom dice
50 gCooked lotus seeds
50 gCooked pork tripe dice
50 gFresh shrimp meat dice
As neededChicken gizzard dice
25 gDried scallops
Seasonings
As neededMSG
As neededFine salt
As neededSuperior stock

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Steps

3 hours

1

Prepare ingredients.
2

Prepare all diced ingredients like bamboo shoots, chicken liver, and shiitake mushrooms, blanch them in boiling water, then remove and drain.
3

Place the blanched ingredients into a container, add fine salt and MSG, and mix well.
4

Stuff the mixed diced ingredients into the cavity of the deboned chicken.
5

Seal the opening and blanch the stuffed chicken again in boiling water, then remove.
6

Starting from beneath the wings, use garlic leaves to tie the chicken into the shape of a gourd and place it in a container.
7

Add superior stock, fine salt, and MSG to a pot, dissolve, and pour into the container holding the gourd chicken.
8

Place the container in a steamer and steam for 2 hours.
9

Once steamed, remove, untie the garlic leaves, and it's ready to serve.
10

Tips:
❖ The deboning technique is crucial for this dish; it is essential to keep the chicken skin intact and avoid any tears.
❖ The blanching step is vital to maintain the freshness and cleanliness of the filling.
❖ Pay attention to the water level and steaming time to ensure the chicken is thoroughly cooked and flavors are well absorbed.