Ingredients
1 air-dried chicken (about 500 g / 1 lb), 200 g (about 7 oz) pork belly, water as needed.
Seasonings
40 g Shaoxing wine, 25 g scallion-ginger juice, 15 g soy sauce, 10 g sugar, 5 g salt.
Instructions
1. Remove the feathers from the air-dried chicken, cut off the head and feet, soak in cold water for two hours, wash clean, then chop into large pieces. Soak again in cold water for one hour, then blanch in boiling water. Heat oil in a wok, stir-fry the chicken pieces, add Shaoxing wine and scallion-ginger juice, then transfer to a clay pot. Add soy sauce, sugar, and water, bring to a boil over high heat, then reduce to low heat and braise until tender.
2. Finely chop the pork belly and mince into a paste, then mix in Shaoxing wine, scallion-ginger juice, soy sauce, salt, sugar, and a little water, stirring vigorously until well combined. Shape the mixture into meatballs and pan-fry them in oil until golden brown. Transfer the meatballs to a clay pot with the air-dried chicken, cover, and braise over low heat for two hours. This dish is a true delicacy, with tender chicken and succulent meatballs, served in its own rich, natural juices.