Phoenix Chicken

Name: Phoenix Chicken
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/1 tbsp cornflour/cornstarch; 15 ml/1 tbsp cornflour/cornstarch; 3 garlic cloves, sliced; 40 g/1½ oz fresh root ginger, grated; 5 ml/1 tsp salt; 45 ml/3 tbsp vegetable oil; 2.5 ml/½ tsp ground black pepper; 1 leek, finely sliced; 15 ml/1 tbsp black bean sauce; 5 ml/1 tsp sugar; 1 chicken, about 1.5kg/3¼lb, cut into 8 large joints and trimmed of fat or protruding bones

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The ‘phoenix’ in this dish is a symbolic name for chicken; dim sum restaurants sometimes feature ‘phoenix claws’, and I have amusing recollections of unwary Western friends ordering what they thought was a grand delicacy and receiving chicken feet! This recipe uses chicken joints.

Ingredients

1 chicken, about 1.5kg/3¼lb, cut into 8 large joints and trimmed of fat or protruding bones
5 ml/1 tsp salt

Asia
China
Main course

Method

Rub the chicken pieces with salt. Heat 30 ml/2 tbsp of the oil in a wok and shallow-fry the chicken for 5 minutes, turning constantly until well sealed and the skin shrinks a lit