Mo's Chicken (Home-Style Recipe)


Mo's Chicken (Home-Style Recipe)
Mo's Chicken (Home-Style Recipe)

I recreated the wildly popular Mo's Chicken Hot Pot from the Cantonese-speaking world at home! I specially simmered the broth with chicken carcass and pork bones, resulting in a significantly fresher flavor than the usual method. The broth is golden and clear, with a sweet and refreshing aftertaste that even soothes the throat. The broth, made with five-finger peach and Smilax glabra, has a built-in dehumidifying effect, leaving you feeling completely relaxed after drinking it. The chicken was cooked for 2 minutes and then simmered for 9 minutes according to the recipe, resulting in perfectly tender and juicy meat. Dipped in the signature sand ginger and garlic sauce, every bite is bursting with meaty flavor. Finally, I added some seasonal vegetables to finish the meal. A warm, refreshing, and not-too-greasy pot of home-cooked food—this is the quintessential Cantonese comfort food.

Ingredients

Steps

  1. Wash the ingredients such as five-finger peach, Smilax glabra, Poria cocos, soybeans, red dates, and dried tangerine peel with clean water, and then soak them for at least 2 hours. Soaking them until soft will allow the flavors to come out better.
    Wash the ingredients such as five-finger peach, Smilax glabra, Poria cocos, soybeans, red dates, and dried tangerine peel with clean water, and then soak them for at least 2 hours. Soaking them until soft will allow the flavors to come out better. Wash the ingredients such as five-finger peach, Smilax glabra, Poria cocos, soybeans, red dates, and dried tangerine peel with clean water, and then soak them for at least 2 hours. Soaking them until soft will allow the flavors to come out better. Wash the ingredients such as five-finger peach, Smilax glabra, Poria cocos, soybeans, red dates, and dried tangerine peel with clean water, and then soak them for at least 2 hours. Soaking them until soft will allow the flavors to come out better.

  3. After soaking the dried tangerine peel, be sure to scrape off all the white pith inside! Otherwise, it will taste bitter when cooked. Don't be lazy! Remember to remove the pits from the red dates; it will make them easier to eat and less likely to cause internal heat.
    After soaking the dried tangerine peel, be sure to scrape off all the white pith inside! Otherwise, it will taste bitter when cooked. Don't be lazy! Remember to remove the pits from the red dates; it will make them easier to eat and less likely to cause internal heat. After soaking the dried tangerine peel, be sure to scrape off all the white pith inside! Otherwise, it will taste bitter when cooked. Don't be lazy! Remember to remove the pits from the red dates; it will make them easier to eat and less likely to cause internal heat.
  4. Wash the chicken carcass and backbone several times with clean water. Put them in a pot of cold water with two slices of ginger and a little cooking wine. Bring to a boil and blanch for 5 minutes to remove the blood foam. Take them out and rinse them with warm water. This will make the soup clear and not fishy.
    Wash the chicken carcass and backbone several times with clean water. Put them in a pot of cold water with two slices of ginger and a little cooking wine. Bring to a boil and blanch for 5 minutes to remove the blood foam. Take them out and rinse them with warm water. This will make the soup clear and not fishy. Wash the chicken carcass and backbone several times with clean water. Put them in a pot of cold water with two slices of ginger and a little cooking wine. Bring to a boil and blanch for 5 minutes to remove the blood foam. Take them out and rinse them with warm water. This will make the soup clear and not fishy.
  5. Place the blanched bones and all the soaked broth ingredients into a clay pot, and fill with water. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour. If you're in a hurry, use a pressure cooker and cook for 15 minutes after it reaches pressure, then let it release pressure naturally. Here's the key! Adding chicken carcass and pork bones to the broth will make it significantly more flavorful than if you only use chicken, with an exceptionally sweet and delicate taste!
    Place the blanched bones and all the soaked broth ingredients into a clay pot, and fill with water. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour. If you're in a hurry, use a pressure cooker and cook for 15 minutes after it reaches pressure, then let it release pressure naturally. Here's the key! Adding chicken carcass and pork bones to the broth will make it significantly more flavorful than if you only use chicken, with an exceptionally sweet and delicate taste! Place the blanched bones and all the soaked broth ingredients into a clay pot, and fill with water. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour. If you're in a hurry, use a pressure cooker and cook for 15 minutes after it reaches pressure, then let it release pressure naturally. Here's the key! Adding chicken carcass and pork bones to the broth will make it significantly more flavorful than if you only use chicken, with an exceptionally sweet and delicate taste!
  6. Peel and mince the garlic, pour boiling hot oil over it to release its aroma, then add some light soy sauce and mix well. It's absolutely delicious with chicken!
    Peel and mince the garlic, pour boiling hot oil over it to release its aroma, then add some light soy sauce and mix well. It's absolutely delicious with chicken! Peel and mince the garlic, pour boiling hot oil over it to release its aroma, then add some light soy sauce and mix well. It's absolutely delicious with chicken! Peel and mince the garlic, pour boiling hot oil over it to release its aroma, then add some light soy sauce and mix well. It's absolutely delicious with chicken!
  7. Peel and mince the sand ginger, then chop the scallions.
    Peel and mince the sand ginger, then chop the scallions. Peel and mince the sand ginger, then chop the scallions.
  8. Pour the prepared broth into the hot pot and bring it to a boil again. Add the cleaned chicken and cook over high heat for 2 minutes. Immediately turn off the heat, cover, and let it simmer for 9 minutes until the chicken is tender and juicy! It's ready to eat right away! First, enjoy a bowl of the sweet broth, then dip it in the perfect sauce—simply divine!
    Pour the prepared broth into the hot pot and bring it to a boil again. Add the cleaned chicken and cook over high heat for 2 minutes. Immediately turn off the heat, cover, and let it simmer for 9 minutes until the chicken is tender and juicy! It's ready to eat right away! First, enjoy a bowl of the sweet broth, then dip it in the perfect sauce—simply divine! Pour the prepared broth into the hot pot and bring it to a boil again. Add the cleaned chicken and cook over high heat for 2 minutes. Immediately turn off the heat, cover, and let it simmer for 9 minutes until the chicken is tender and juicy! It's ready to eat right away! First, enjoy a bowl of the sweet broth, then dip it in the perfect sauce—simply divine!
  9. Finally, add some seasonal vegetables to finish off the meal. A warm, refreshing, and not greasy pot of food—this is the kind of homely atmosphere that Cantonese people love.
    Finally, add some seasonal vegetables to finish off the meal. A warm, refreshing, and not greasy pot of food—this is the kind of homely atmosphere that Cantonese people love.
Languages
Mo's Hähnchen (Hausrezept) - Deutsch (German) version
Mo's Chicken (Home-Style Recipe) - English version
Pollo de Mo (Receta casera) - Español (Spanish) version
Le poulet de Mo (recette familiale) - Français (French) version
Ayam Mo (Resep Rumahan) - Bahasa Indonesia (Indonesian) version
Pollo di Mo (Ricetta casalinga) - Italiana (Italian) version
モーのチキン（家庭風レシピ） - 日本語 (Japanese) version
모의 치킨 (집밥 레시피) - 한국인 (Korean) version
ไก่ของโม (สูตรแบบโฮมเมด) - แบบไทย (Thai) version
莫氏雞(家常復刻版) - 香港繁體中文 (Traditional Chinese - Hong Kong) version