Ingredients
750 g Langshan chicken (about 1.65 lbs), 200 g ham (about 7 oz), 200 g dried yellow croaker (about 7 oz).
Seasonings
1000 g (about 4 cups) peanut oil (100 g/1/2 cup actual consumption), 30 g (2 tablespoons) soy sauce, 25 g each scallion and ginger, 20 g (1 1/2 tablespoons) sugar, 10 g (1 1/2 teaspoons) salt, and Shaoxing wine to taste.
Instructions
1. Cut the Wolf Mountain chicken into 5 cm (about 2-inch) pieces; soak the dried yellow croaker in water until soft, then rinse and cut into pieces, marinate with Shaoxing wine, scallions, and ginger, then rinse again.
2. Cut the ham into rectangular pieces, place in a bowl, add Shaoxing wine, and steam in a steamer until cooked through.
3. Place a wok over high heat and add peanut oil. When the oil reaches about 70% hot (350°F/175°C), toss the chicken pieces with soy sauce, then deep-fry them until light golden brown. Remove and drain on paper towels.
4. Return the pot to the heat, add the chicken pieces, then add Shaoxing wine, salt, sugar, soy sauce, scallions, and ginger. Pour in enough water to cover, bring to a boil, then reduce to a low simmer and cook until the chicken is about 60% tender. Add the dried yellow croaker and ham, and continue simmering over low heat for 30 minutes until done. This dish features succulent chicken, rich and mellow ham, fragrant dried fish, and a deeply flavorful broth—it's nutritious and suitable for all ages.