Lobster Chicken Pot

Name: Lobster Chicken Pot
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Free-range chicken; 2 catties Live lobster; 1 catty White shell; 3 pcs Shallots; 5 slices ginger; 6 cloves garlic; Some Perilla

by Multi-cun Yellow Cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Crab chicken, or abalone chicken, has been popular in Guangdong for some time. The so-called "fresh", if you literally use "fish" and "sheep" to understand it, I think it is too narrow. In fact, seafood and meat are "fresh" as long as they match properly!

Today, I used fresh lobster from Prince Edward Island in Canada to pair with free-range free-range chickens to reinterpret the deliciousness of winter.

In addition, to achieve the perfect collision between lobster and chicken, lobster is not recommended to be oiled. After cleaning, simply sprinkle a little salt on the surface.

"Handling Lobster" full video tutorial: https://v.qq.com/x/page/x0365ufmdlq.html

Here I choose a hard-shell lobster from Prince Edward Island, Canada, weighing between 1.5-2 kg.

Tools needed for handling fresh lobsters:
Sharp machete, 1 cutting scissors, 1 chopsticks, 1 pair of small bowls, 1 plate, 1

Ingredients

1/2 Free-range Chicken
2 catties Live Lobster
1 catty White Shell
3 pcs Shallots
5 slices Ginger
6 cloves Garlic
Some Perilla

Lobster Chicken Pot

1. After the live chicken is chopped into small pieces, marinate in salt, sugar, soy sauce, cornstarch and oil for 15-30 minutes. If you want the chicken to be smoother, you can add half egg whites.

2. Start the pan over medium heat and add a little oil

3. Then spread the chicken in the pan with the skin down.

4. When the chicken skin starts to get oily, you can add the onion, ginger, and garlic.

5. When the chicken skin is golden brown, you can use a wooden spatula to stir fry. During the period, you can sprinkle a little rice wine on the side of the pot to enhance the aroma.

6. After frying until the surface of the chicken is discolored, you can evenly spread the chicken to the side of the pan, leaving a small space for the sauce.

The sauce can be used according to your own preferences: oyster sauce / tempeh sauce / bean paste / spicy sauce, etc.

7. After the sauce is fragrant, you can put two tongs such as lobster (if you use tongsless lobster, you can skip this step)

8. Pour in half a bowl of water/chicken broth.

9. Put the lid on and cook for about 2 minutes on high heat to pour in the remaining lobster.

10. Continue to heat for 5-6 minutes, add dark soy sauce and sugar to taste.

11. It is best to pour in the processed white scallops and perilla leaves, and cook until "most" of the white scallops are open, then turn off the heat.

12. Pour a little sesame oil before serving to increase the overall fragrance!

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Tips:
1. The reason why "most" white shells turn off when they open their mouths is that there is a possibility that white shells can't open their mouths. If you wait hard, the rest of the ingredients may be old.

2. The lobster shells that are not in the dish can be marinated in salt and baked in a 350F/180C oven for 40-60 minutes until they are dry. This is a good product for making all kinds of seafood soups!