✅ I. Ingredient List
Here are the main ingredients needed to make Shrimp Oil Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Sanhuang Chicken or Tender Hen | 1 (approx. 1500-1750g) | 🐔 Choose Sanhuang chicken or a tender hen for fine, non-tough texture. |
| Cooking Liquid | Water | As needed | 💧 For boiling or steaming; needs to cover the chicken. |
| Aromatics | Ginger | Approx. 5-10g | Sliced. |
| Scallions (Spring Onions) | Approx. 10g | Cut into sections or tied into knots. | |
| Cooking Wine / Yellow Wine | Approx. 100g | 🍶 For removing gaminess and adding aroma during cooking. | |
| Brine Spices | Sichuan Peppercorns | Approx. 10-15g | Can be placed in a spice bag to prevent scattering. |
👨🍳 II. Instructions
Making Shrimp Oil Chicken emphasizes flavor absorption and brine penetration. Here are the core steps.
- 🐔 Prepare the Chicken:
- •Clean the slaughtered chicken thoroughly, remove internal organs and any remaining feathers.
- •Some methods involve cutting the chicken in half or removing the claws.
- 🔥 Boiling or Steaming the Chicken:
- •Boiling (Common Method):
- •Place water in a pot (enough to cover the chicken), add ginger slices, scallion knots, and cooking wine. Bring to a boil over high heat.
- •Place the chicken in the pot, boil for about 20 minutes (adjust based on chicken size), skimming off any foam. Remove once fully cooked and let it cool.
- •Steaming (Alternative Method):
- •Steam the chicken in a steamer for 20 minutes until cooked.
- •A more refined process: Place the chicken in boiling water for 2-3 seconds, then remove and plunge into cold water. Repeat this process three times. This aims to tighten the skin and make the meat more tender. Then cut the chicken in half and steam until cooked.
- •Check for Doneness: The chicken must be thoroughly cooked.
- •Boiling (Common Method):
- 🧂 Pre-Seasoning (Optional Step):
- •While the chicken is still hot after cooking, sprinkle salt on its surface to give it a base flavor.
- 🍶 Preparing the Shrimp Oil Brine (Key Step):
- •There are several recipes for the shrimp oil brine:
- •Recipe 1 (Shaoxing Style): In a pot, add shrimp oil露 (lù), Jiafan wine (a type of Shaoxing wine), about 200 ml of water, and white sugar. Bring to a boil, then add Zaoshao (distilled from yellow wine), stir well, and let it cool completely.
- •Recipe 2 (Homestyle Simplified): In the original chicken broth (about 2000 ml), add a spice bag of peppercorns, fine salt, yellow wine, shrimp oil, scallion sections, and ginger slices. Bring to a boil over high heat, then reduce to low heat and simmer for two minutes. Skim off any foam, add MSG, let it cool, and it becomes the shrimp oil brine.
- •Recipe 3 (Ratio Method): Mix shrimp oil and water in a 1:2 ratio. Add to a pot, bring to a boil, then pour out. Add two spoonfuls of yellow wine, mix well, and let it cool.
- •There are several recipes for the shrimp oil brine:
- 🫙 Marinating for Flavor:
- •Remove the completely cooled chicken, and chop it into suitably sized pieces (e.g., 125g each) for better soaking.
- •Place the chicken pieces into the completely cooled shrimp oil brine, ensuring the brine fully submerges the chicken pieces.
- •Seal the container opening well (to prevent the shrimp oil aroma from escaping), and place it in the refrigerator to marinate.
- •Marinating time varies by season: Generally, marinate for one day in Spring, Summer, and Autumn, but two days in Winter. Some methods suggest marinating for 24 hours or longer (e.g., 3-5 days) for a more intense flavor.
- 🔪 Slicing and Plating:
- •Remove the marinated Shrimp Oil Chicken.
- •Cut into strips or chunks as needed for serving.
🌟 III. Seasoning Ratio & Nutrition Info
Precise seasoning ratios are core to the flavor of Shrimp Oil Chicken. This formula is based on search results for a ~1750g hen.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Shrimp Oil | 150g | Core seasoning, provides unique savory umami taste. |
| Yellow Wine | 100g | 🍶 Removes gaminess, adds aroma; Shaoxing wine or Jiafan wine recommended. |
| Fine Salt | 30g | Provides basic saltiness. |
| MSG | 3g | Enhances umami; can be adjusted or omitted to taste. |
| Sichuan Peppercorns | 10g | Adds aroma; can be placed in a spice bag. |
| Scallions | 10g | Adds fragrance. |
| Ginger | 5g | Removes gaminess and adds aroma. |
💡 Chef’s Tips (TIPS)
- Choosing the Chicken is Key: Prioritize Sanhuang chicken or tender hens; this type of chicken has a fine texture and results in a smooth, juicy dish that isn’t tough or dry.
- The Shrimp Oil is the Soul: The quality of the shrimp oil directly affects the final flavor. It is a liquid seasoning made from fresh shrimp or small seafood fish/shrimp through pickling, fermentation, and processing—it is not an oil. It tastes extremely umami but also carries a distinct odor.
- Heat Control & Marinating Time: The chicken should not be overcooked; just cooked through is sufficient. Utilizing residual heat for poaching can sometimes make it tenderer. Marinating time must be sufficient, and the container must be sealed well to allow flavors to fully penetrate.
- Flavor Acceptance: Shrimp oil has a unique “aroma”; some describe it as “incredibly umami, but with a hint of decaying seafood.” This particular smell isn’t something everyone can accept immediately, but its savory and umami flavor is deeply loved by locals.
- Multi-Use Brine: The traditional shrimp oil brine is not discarded after one use. After marinating the chicken, it can be reused to marinate other ingredients like chicken wings, chicken feet, pork belly, or even used for steaming fish, tofu, or making soup, each offering a unique flavor.
