Whole steamed chicken from Yunnan
So last week I tried this recipe for chicken, steamed with dang gui, jujube, ginger, spring onion and shaoxing ricewine which was nice, only I didn't think cutting the chicken into pieces before steaming it was a good idea. So today I tried it with a whole chicken and the result was much nicer. A very, very succulent little chicken with very subtle flavorings. (I served it with white rice and steamed broccoli with a little garlic sauce)
For the recipe, click here: www.flickr.com/photos/fotoosvanrobin/4915283579/
I steamed it for 2 1/2 hours over gently boiling water.
(I checked the core temperature before serving, it was 75°C which is close to perfect in my opinion. But if you're pussy, cook it longer :-) )
Oh, and I got "inspired" by Jun Tanaka yesterday at BBC's "E Numbers: an Edible Adventure" and decided to use some MSG. Just about ¼ teaspoon.
Wine we drank: Vogelmeier by Alois Lageder from Trentino-Alto Adige in Italy, 2008. (100% Moscato Giallo) It was fruity and floral and full of taste. I think it combined pretty nice, although I’m getting more insecure every day, about wine-pairing. :-)