“Take the legs of a plump chicken, remove their tendons and bones, then mince the meat finely. Be sure to not damage the skin. Mix the meat together with egg whites, starch thickening, and chopped pine nuts. If there is not enough leg meat, substitute it with some cubed chicken breast meat.
Fry the meat in sesame oil until golden brown and place it in a earthern crock. To the crock, add half a jin of baihua liquor, a large cup of autumn sauce, a ladle of chicken fat, along with the likes of winter bamboo shoots, shitake, ginger, and green onions. Cover the mixture with the reserved chicken skin, add a large bowl of water, and steam it until done. Remove the chicken skin when serving.”
Chicken soong literally means “loose chicken”, which alludes to texture of the minced cooked chicken. In modern Chinese cooking, this dish is usually stir-fried untill done without the extra step for steaming. This modern version will definitely have a more assertive flavour than what Yuan Mei had in his time.
Then as now, Soong (鬆) dishes of all kinds, be they chicken, pork, duck, or shrimp, would have been eaten on rice. However, most restaurants nowadays served wrapped in lettuce leaves to be eaten like a taco. To be honest I prefer this modern presentation since I like eating with my hands and I can better enjoy the textures of the chicken and pine nuts better with the crispness of the lettuce.
As for this detailed recipe, it is the same as that for the previously translated recipe for “Luosuo rou“. The only difference between the two recipes is that chicken is used instead of pork. Both recipes also state explicitly that the mixture must be steamed covered with the skin of the respective animal to completion. Again I not sure why this is done, but can only speculated that doing so improves the flavours and the textures of the resulting dish.
And now, for a different kind of Chinese chicken song: