Pingpo, also known as phoenix eye fruit, is a fruit unique to the south. It only takes two or three weeks to ripen, and since it's in season now, I managed to get some, so I made this Shunde dish.
Materials
Steps for making braised chicken with crab and apple blossom
The Sterculia foetida sold in the market is mostly pre-processed. Today's Sterculia foetida is freshly picked from the tree.
Remove the shell. The red flesh of the Sterculia lychnophora splits open, and the pit is removed from the inside.
Use water to rinse away the sticky residue on the pit.
Make a cut with a knife.
Stir-fry in a cast iron wok until the shells burst open.
Peel it. If you can't finish it, put it in a freezer bag and store it in the freezer.
Prepare the ingredients. Remember to buy some chicken fat when you buy the chicken.
Boil water, add the sterculia foetida, and cook for 10 minutes. Sterculia foetida can withstand long cooking times; if you use chestnuts instead, cook for only 5 minutes.
Remove the shell from the flower crab and cut it in half.
Heat the oil, coat the flower crabs with cornstarch, and pan-fry over low heat. Place the coated side down and fry until cooked through, then flip.
Simmer over low heat.
Sauté chicken fat and stir-fry apples blanched with ginger.
Sauté the chicken in a pan until golden brown. Add soy sauce, oyster sauce, ginger, scallions, and garlic. Stir-fry, add rice wine, and stir-fry again. Add roasted pork (it's best to sauté the pork until fragrant), add stellaria media, and add water to just cover the ingredients.
Add flower crab, sugar, and peppercorns.
Cover the pot and simmer for 10-15 minutes, then transfer to another pot.
Tips for Braised Chicken with Crab and Apple
1. If you can't find Sterculia foetida, you can use chestnuts. 2. The chicken doesn't need to be marinated. 3. Stir-frying the Sterculia foetida in chicken fat is key. 4. Use enough ginger, scallions, and garlic.
