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Canton Dishes

    Jinhua Chicken
    Jinhua Chicken
    click to see closer

      one chicken
      75g ham, mushrooms
      300g cabbage mustard

    1. Scald the chicken in oily soup until done, bone and chop into pieces, then pile on a plate.
    2. Dip the cabbage mustard into boiling water and remove, then dip into boiling oil, remove and garnish the chicken.
    3. Boil soup-stock, add salt, MSG, oyster oil soy-sauce, thicken with cornstarch, sprinkle with clear oil, and pour over the chicken.

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