The head chef teaches you the method of "red simmered eight treasure chicken", the chicken is soft and crispy

raw material:

1 fat hen, 100 grams of pork fat, 50 grams of cooked ham, 25 grams of golden hook, 50 grams of shiitake mushrooms, 50 grams of net winter shoots, 50 grams of white lotus, 25 grams of amaranth rice, 500 grams of green onion, 50 grams of rice, 50 grams of rice, 50 grams of rice, 50 grams of rice sauce, 15 grams of sugar, 1.5 grams of monosodium glutamate, 25 grams of golden hooks, 50 grams of water hair winter stack, 30 grams of net winter shoots, 50 grams of white lotus, 25 fat hens (about 1750 grams), pork fat meat 100 grams, hot ham 50 grams, grams, 1 g pepper, 5 g salt, 15 g shallots, 15 g ginger, 25 g wet starch, 25 g sweet wine juice, 15 g sesame oil, 1000 g cooked lard (100 g consumed).

method

1. Remove the skin, tail and bones of the net chicken, cut the chicken into cubes the size of the little finger, wash the mushrooms, soak the golden hook, cut the fat meat, winter shoots, ham into cubes, wash the rice, cut the green onion into 7 cm long segments, and beat the onion and ginger.

2. Put the wok on high heat, add lard (50 grams), cook until 60% hot, add diced chicken and fatty meat, winter shoots, golden hooks, ham, mushrooms and stir-fry out the aroma, cook into the rice wine,

Add soy sauce (20 grams), salt (3 grams) and stir-fry a few times, then add white lotus, amaranth, monosodium glutamate, pepper and stir into the filling, pour into the chicken belly, sew dry water with needle and thread at the opening, and spread the sweet wine juice.

3. Add cooked lard in a wok and heat to 60%, then fry the diced chicken in red and fish it out. Place bamboo grates in a saucepan, add fried chicken, soy sauce (30 grams), sprinkle, sugar, green onion, ginger and water (to submerge the chicken), cover the dish, bring to a boil over high heat, skim off the foam, move to a low heat and simmer for about 2.hours until the skin is crispy.

4. Put the wok on high heat, add cooked lard (50 grams) to the boil, sauté the shallots and fine salt (2 grams) a few times, put them on the plate, then take out the simmered chicken cubes and serve them on a deep plate, with green onions on both sides. Place the wok on high heat, pour in the simmered juice and bring to a boil, dilute the mustard with wet starch, sprinkle with pepper, drizzle with sesame oil, and cover the chicken and serve.

Cook a good dish every day and eat healthy.