One Hundred Birds Worshipping the Phoenix 百鸟朝凤

百鸟朝凤
One Hundred Birds Worshipping the Phoenix (chicken with bird-shaped dumplings)
菜系：浙菜
Style of cooking: Zhejiang cuisine
口味：鲜香
Flavor: fresh and fragrant
特色：菜形美观，鸡肉肥嫩，软烂香酥；饺子形美，馅软皮滑，鲜香味美。
Characteristics: the appearance of this dish is pleasing to the eye, and the chicken is fatty, tender, soft, fragrant and crisp. The shape of the dumplings is beautiful, with its casing smooth and its filling soft. The dumplings taste fresh, fragrant and delicious.
原料：
Ingredients:
嫩鸡一只（约重1250克），猪肉200克，面粉100克，火腿（或简骨）1块，葱结5克，熟鸡油15克，姜块5克，绍酒25克，味精5克，精盐7.5克，芝麻油5克。
A tender chicken (about 1,250g), 200g of pork, 100g of flour, a piece of ham (or pig bone), 5g of green onions, 15g of cooked chicken fat, 5g of ginger, 25g of Shaoxing wine, 5g of MSG, 7.5g of refined salt and 5g of sesame oil.
制作方法：
Cooking method:
1．将鸡入沸水中汆一下，去净血水，捞出洗净，取砂锅一只，用小竹架垫底，放入葱结、姜块、火腿皮，加清水2500克，在旺火上烧沸，放入鸡和绍酒20克，再沸时移至小火炖。
1. Boil the chicken quickly in boiling water, remove the bloody water, take the chicken out and clean it. Take an earthen pot and put a bamboo rack in the bottom, then add the green onions, ginger and ham as well as 2,500g of clear water; cook on a high heat until it is boiling and add the chicken and 20g of Shaoxing wine. When it has once again come to the boil, stew it over a gentle heat.
2．将猪肉剁成末，加水2.5克、精盐2.5克、绍酒5克、味精1克搅拌至有粘性，再加芝麻油拌制成馅料，面粉揉成面团，搭成小饺皮子20张放入馅料，包制成鸟形水饺，煮（或蒸）熟，待鸡炖至酥熟，取出姜块、葱结、火腿皮和蒸架，撇尽浮沫，加入精盐6克、味精4克，将鸟形水饺围放在鸡的周围，置火上稍沸，淋上鸡油即成。
2. Chop the pork into minced meat and pour in 2.5g water, 2.5g refined salt, 5g Shaoxing wine and 1g MSG; stir until they are sticky then pour the sesame oil in and stir into the form of a stuffing. Knead the flour into dough and separate it into 20 small dumpling wrappers before adding the stuffing and making them into bird-shaped dumplings. Boil (or steam) the dumplings thoroughly. When the chicken is stewed thoroughly and becomes crisp, pick out the ginger, green onion, ham and steaming rack and remove the oil slick; add 6g of refined salt and 4g of MSG; place the bird-shaped dumplings around the chicken and boil them for a moment before pouring the chicken fat.