Xi’an gourd chicken, originating from the imperial kitchens, is a culinary gem in Shaanxi cuisine. Resembling a plump gourd, it features crispy skin, tender meat, and an alluring aroma. Now, let’s explore how to recreate this imperial – style dish in our kitchens.
Ingredients
- Main Ingredient:
1 whole spring chicken (about 1000 – 1200g), preferred for its tender texture. - Seasonings:
20g scallions; 15g ginger; 5g cloves; 3 star anises; 1 cinnamon stick; 20g cooking wine; 15g light soy sauce; 10g dark soy sauce; 10g salt; appropriate amount of pepper; enough vegetable oil for deep – frying; 10g starch
Step – by – Step Cooking Process
Chicken Preparation
- Thoroughly clean the chicken, removing internal organs, feathers, and any impurities. Make several incisions on the legs, wings, and breast of the chicken. This allows the seasonings to penetrate evenly.
- Blanch the chicken in boiling water for 2 – 3 minutes. Remove it and rinse with cold water to get rid of blood foam and impurities.
Marinating
- In a large bowl, combine scallions (cut into sections), ginger (sliced), cloves, star anises, cinnamon, cooking wine, light soy sauce, dark soy sauce, salt, and pepper. Mix well to create a marinating sauce.
- Place the blanched chicken into the bowl, ensuring it is fully coated with the sauce. Let it marinate for at least 2 – 3 hours. For an even more intense flavor, refrigerate it overnight.
Stewing
- Transfer the marinated chicken, along with the remaining marinating sauce, to a steaming pot or a pressure cooker. Add an appropriate amount of water, ensuring the chicken is covered.
- If using a regular steaming pot, simmer over low heat for about 2 – 2.5 hours until the chicken becomes extremely tender. If using a pressure cooker, cook for about 30 – 40 minutes.
- After stewing, carefully remove the chicken from the pot and let it cool slightly.
Deep – Frying
- Prepare a starch slurry by mixing 10g of starch with an appropriate amount of water. Evenly coat the cooled chicken with the starch slurry.
- Heat a large pot of vegetable oil over medium – high heat. When the oil reaches 160 – 180°C, gently place the chicken into the oil. Deep – fry for 3 – 5 minutes until the skin turns a beautiful golden – brown and becomes extremely crispy.
- Remove the chicken from the oil and place it on a plate lined with kitchen paper to drain excess oil.
Serving
- Place the deep – fried chicken on a serving plate. Shape it to resemble a gourd.
- Optionally, serve it with a dipping sauce made of soy sauce, vinegar, and minced garlic for an extra flavor kick.
Xi’an gourd chicken, with its long – standing history and remarkable taste, is not only a dish but a piece of Chinese culinary heritage. By following these steps, you can savor the flavors of the imperial court right at home.
