As mentioned in my previous post, I found this Chinese hamburger on one of my InstaFam's post. You can check out her profile @wincyholic. Follow her for beautiful and yummilicious food adventures. I went down the rabbit hole deep on my research about this Chinese hamburger. It is amazing if you think about it. I mean bread is our 1st food and even after millenniums, it is still eaten across the globe in different shapes and sizes.
The direct translation for Rou Jia Mo is actually "meat in a bun". The meat fillings is called La Zhi Rou or in Chinese characters: 腊汁肉. As for the buns, Mo or 馍 is actually a Northern-China way of saying Mantou or 馒头. This sandwich is originated in the Shaanxi province in China which is famous for it's capital Xi'An. It is still unknown who invented this sandwich or burger tho. So that's a bit of cultural history for you lovely people. Pork is traditionally used, but as you all know, I only consume chicken, so this is my chicken version of the Rou Jia Mo.
This dish is rather easy as you just add all the ingredients into a pot and let it cook for an hour. The trick is to cook it over very low heat. The soup should be barely simmering, if it is simmering rapidly, the flavors will not penetrate into the chicken properly. I also decided to coarsely chop up my chicken cos I do want some chunks of texture. I would say that this is sorta Chinese version of a Sloppy Joe. Anyway, I hope you will give this recipe a try.
(Make 6 burgers)
Water, 1.5 Cups
Chicken Stock, 1.5 Cups
Shaoxing / Hua Tiao Wine, 1/4 Cup
Rock Sugar, 12g
Light Soy Sauce, 2 TBSP
Dark Soy Sauce, 1 TBSP
Scallions Chopped Into 2 Inches Length, 4
Ginger Thinly Sliced, 1/2 Inch
Star Anise, 2
Cinnamon Stick, 1
Green Cardamon Pod, 1
Galangal Thinly Sliced, 1/4 Inch
Sichuan Peppercorns, 1 TSP
Bay Leaves, 3
Mushroom Powder, Pinch
Sea Salt, Pinch
White Pepper, Pinch
Chicken Thigh Skinless Boneless Diced, 1kg
Coriander Coarsely Chopped, A Handful
Scallions Green Parts Only Coarsely Chopped, A Handful
Carrot Finely Diced, A Handful
Chinese Hamburger Buns, 6
Please visit my "How To Make Chinese Hamburger Buns" page for the recipe
Prepare the chicken.
In a sauce pot over very low heat, add in all the ingredients.
Stir to combine well.
*You can make mushroom powder by simply blitz some dried Chinese mushroom in a spice grinder until powder forms.*
Bring it up to a very slow simmer.
The soup should be barely simmering.
Let it simmer for 1 hr.
After 1 hr, the soups should be slightly reduced and the chicken should be very tender.
The chicken can be shredded easily.
Taste and adjust for seasonings.
Give it a final stir.
Remove from heat and drain thru' a fine strainer into a bowl.
Prepare and assemble the burgers.
Pick up chicken and the scallions.
*If you can handle the heat, pick up the peppercorns as well.*
Discard the rest of the residue.
Coarsely dice the chicken mixture.
Transfer into a large bowl.
Add in coriander, scallions and carrot.
Mix to combine well.
Add in the soup, 1 TBSP at a time, to the desired consistency.
The mixture should be wet enuff to bind together, like a sloppy joe consistency.
Slice the burger buns in half lengthwise, but not all the way thru'.
Place in the chicken fillings.