Shanghai-style Stuffed Chicken

Ingredients

In this adaptation of Polastro imbotio to Shanghai cuisine, we incorporate traditional Shanghai ingredients and flavors. The original Italian dish is typically made with herbs, tomatoes, and cheese, while the Shanghai-style Stuffed Chicken features a filling of minced pork, water chestnuts, shiitake mushrooms, and Chinese five-spice powder. The cooking technique is also different, as the Italian version is usually baked or roasted, whereas the Shanghai-style chicken is steamed to perfection. We alse have the original recipe for Polastro imbotio, so you can check it out.

• 4 boneless, skinless chicken breasts 4 boneless, skinless chicken breasts
• 200g minced pork 200g minced pork
• 4 water chestnuts, finely chopped 4 water chestnuts, finely chopped
• 4 shiitake mushrooms, finely chopped 4 shiitake mushrooms, finely chopped
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Flatten the chicken breasts by gently pounding them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   In a bowl, combine the minced pork, water chestnuts, shiitake mushrooms, Chinese five-spice powder, soy sauce, oyster sauce, vegetable oil, salt, and pepper. Mix well.
3. 3.
   Divide the pork mixture into four equal portions.
4. 4.
   Place one portion of the pork mixture onto the center of each chicken breast.
5. 5.
   Fold the sides of the chicken breast over the filling, creating a parcel. Secure with toothpicks if needed.
6. 6.
   Place the chicken parcels in a steamer basket and steam for 20-25 minutes, or until the chicken is cooked through.
7. 7.
   Remove the toothpicks before serving.
8. 8.
   Serve the Shanghai-style Stuffed Chicken hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts gently to ensure even cooking and to create a flat surface for stuffing.
• Chinese five-spice powder — Use a good quality Chinese five-spice powder for authentic flavors. Adjust the amount according to your preference for spiciness.
• Shiitake mushrooms — Soak the dried shiitake mushrooms in hot water for 20 minutes before finely chopping them. This will rehydrate them and enhance their flavor.

Tips & Tricks

• To add a touch of sweetness, you can include a teaspoon of honey or brown sugar in the filling mixture.
• For an extra kick of flavor, garnish the chicken parcels with chopped green onions and a drizzle of sesame oil before serving.
• If you prefer a crispier texture, you can lightly pan-fry the chicken parcels before steaming them.
• Experiment with different fillings by adding ingredients like bamboo shoots, carrots, or chestnuts to create your own variation of Shanghai-style Stuffed Chicken.
• Serve the chicken parcels with a side of steamed bok choy or stir-fried vegetables for a complete meal.

Serving advice

Serve the Shanghai-style Stuffed Chicken hot, either as a main course or as part of a family-style meal. Accompany it with steamed rice or noodles to soak up the delicious flavors of the dish.

Presentation advice

Arrange the chicken parcels on a platter, garnished with fresh cilantro leaves and a sprinkle of sesame seeds. The golden-brown color of the chicken, along with the vibrant green garnish, will make the dish visually appealing.