ChineseCookingDemystified
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Early Look: Yi People's Pounded Chicken (舂鸡)
🕑 Added 2025-03-07 06:12:00 +0000 UTCOkay, we're back! We'll be back to our previous schedule of three videos a month - apologies for the hiatus.
We're starting this year with Eshan style chongji, pounded chicken. It's a chicken dish from the Yi people, from a small town outside of Yuxi, Yunnan. It's a pretty unique dish, and relatively unknown even to most Yunnanese.
So with this video, we wanted to try to accomplish two things (1) show how the dish is made in Yunnan proper (as I'm pretty sure this is the first time it's been introduced in the English language), and then (2) try to recreate the dish at my parent's place in America, i.e. a bog standard American kitchen.
Comments
The Other Maya
Ha! Found toon seeds https://trueleafmarket.com/products/chinese-toon-seeds-north-red
Brad Foley
Okay I liked everything about this recipe, and as someone who keeps chickens, it'll be a great new technique to use the older, more exercised birds. But the biggest "wow" for me was the enormous pile of huajiao in the first few seconds of the video!
Stephanie Li and Chris Thomas
Well the patience is appreciated nevertheless :)
Stephanie Li and Chris Thomas
Ha sure, the characters are 香椿子, but we got the Discord on the case and it was unavailable even from Chinese Medicine Shops :/ Was perhaps a miss not to film my parents reaction, but I didn’t want to add any stress (everyone reacts to being on camera differently). My Dad loved it - my mom doesn’t eat spicy food so I made a shredded chicken with a random ginger/scallion/soy sauce dressing for her
Halla Rempt
So glad you're done moving! I was worried for a bit because it took so long...
Ellen Bloomfield
We know you have been busy moving! Not a small feat.
Moshe Feder
Wow! That looks delicious. Living in Flushing, as I still do for a little longer, surrounded by Chinese markets large and small, I'm tempted to look for the toon seeds before resorting to dill, even though the latter is itself a favorite of mine. (Any chance you could write out the name in Chinese for me?) Interestingly, a quick check on Google reveals that there are people on Etsy selling it! Chris, I was slightly disappointed that you didn’t report your family's reaction to the dish and that Steph didn’t say anything comparing the original and U.S.-made versions of the dish. Still this was a great video concept executed with your usual aplomb to entertain and inform. Now I'm eager to attempt making the dish myself. Best of luck in your new Yunnan home! I hope you'll share many happy hours of research, cooking, and eating there.
