Monday, October 30, 2006
Hong song chicken
So here's another complex knockout dish of my mom's. You start out with seasoned ground pork and chicken thigh meat with the skin still on. You pound the ground pork into the non-skin side of the chicken, until they're melded together into a flat filet. Next you pan-fry the meat. After frying, slice into 1-inch pieces. Arrange on a dish with ginger, and a sauce (probably wine, a little soy maybe). Steam the whole thing for I don't know how long, but generally the longer you steam things the better... Serve with green vegetables. The combination of the pork on one side and the chicken skin on the other keeps the chicken itself moist and flavorful. The melding of the meat is interesting too -- if you didn't know what it was, it'd take you a while to figure out exactly what type of meat you were eating. When we were kids, my brother used to imagine it was dragon meat.