Chicken Jianjiao

INGREDIENTS

• 500g Chicken Thigh
• 40 Dumpling Wrapper
• 100g Chinese Chive
• 2 tsp Ginger
• 4 tsp Soy Sauce
• 2 tsp Sesame Oil
• 2 tsp Cornstarch
• 1 tsp Salt
• 4 tbsp Cooking Oil
• 240ml Water
• 4 tsp Rice Vinegar

STEPS

1. 1

   If the dumpling wrappers are frozen, thaw them covered at room temperature for 30 to 40 minutes until flexible. Keep them covered with a clean, slightly damp towel.

   ⏱ 30 min

2. 2

   Cut 500g of chicken thigh into small pieces, then mince finely with a knife. Keep the raw chicken on its own board and wash your hands, board, and knife thoroughly afterward.

   ⏱ 10 min

3. 3

   Mix the minced chicken with 100g of chinese chive (finely chopped), 2 tsp of ginger, 4 tsp of soy sauce, 2 tsp of sesame oil, 2 tsp of cornstarch, and 1 tsp of salt. Stir in one direction for 2 to 3 minutes until the mixture becomes sticky and cohesive. Cover and chill for 15 minutes.

   ⏱ 15 min

4. 4

   Place one dumpling wrapper on a dry surface. Put about 2 teaspoons of filling in the center, moisten the edge with water, fold the wrapper over, and press firmly to seal. Pleat the edge if desired. Repeat with the remaining wrappers and filling, keeping the finished dumplings covered.

   ⏱ 15 min

5. 5

   Heat 4 tbsp of cooking oil in a large nonstick skillet over medium heat. Arrange the dumplings flat-side down without crowding and cook for 3 to 4 minutes until the bottoms are golden brown.

   ⏱ 3 min

6. 6

   Pour 240ml of water into the skillet around the dumplings, immediately cover, and steam-fry for 12 to 15 minutes over medium-low heat. The chicken filling must be fully cooked, with no pink center and clear juices. Confirm that the thickest dumpling reaches 75°C for 30 seconds if using a thermometer.

   ⏱ 12 min

7. 7

   Remove the lid and cook for 2 to 3 minutes until the water has evaporated and the bottoms are crisp again. Serve hot with 4 tsp of rice vinegar for dipping.

   ⏱ 2 min