Watermelon chicken is also known as an egg hatching double phoenix, is a famous Dish of Han nationality, belongs to the Lu cuisine Of Kongfu cuisine, the first of the famous chefs of The Confucius, the use of watermelon to make dishes began in the Qing Palace, Confucius This dish is made of watermelon and chicks with dried scallops, mushrooms and other ingredients, its taste is fresh, nutritious, quite distinctive.
<h1> Lu cuisine</h1>
Features: Chicken crisp, fresh soup, rich flavor.
Ingredients: 1 watermelon (weighing about 3500 grams to 4000 grams), 2 chicks (about 1000 grams in total), 25 grams of mushrooms, salt shoots, mushrooms, mushrooms, 50 grams of dried scallops, 2 grams of refined salt. 5 grams, 3 grams of sake.
Production process
1. Wash the watermelon with clean water, dry the cloth, cut off the lid (retain), scrape off 1/4 of the melon peel on the surface of the melon body, and dig out 3/4 of the melon.
2. Slaughter the chicks and clean them, use the back of the knife to smash and remove the large bones and leg bones, chop off the mouth and claws, and put them into the melon shell. Steam the dried scallops with wine and also put them in the melon.
3. Cut the mushrooms, salt shoots and mushrooms into thin slices, put them into the melon, add the mixed salt and rice wine, cover the melon lid, and pin it with bamboo skewers, put it in a large porcelain basin, steam it for about 50 minutes, until the melon is crispy and take it out. Gently place the watermelon in the silver soup dish and pour the steamed original soup into the soup dish to become the key:
(1) Chicks must be bred for about 2 months. After the chickens are slaughtered, the ancestors boil a pot of boiling water and wash them with clean water to remove the blood and water.
(2) Watermelon should be round and large,
(3) Master the heat and do not steam too badly. You can also cook the other ingredients and pour them into the watermelon, which only needs to be steamed for 30 minutes.
Cooking process 2:
1. Peel off the outer skin of the watermelon (also gram engraved on the outer skin, in the middle of the watermelon, use a knife or semi-circular drawing knife to pull a rectangular lid about 10 cm long and about 5 cm wide, and dig out the melon from this mouth (the melon cover is retained, do not dig too thin, leave more melon flesh), and then rinse the dry essence with water.
2. Cut the magnolia slices, sea cucumber, shiitake mushrooms and ham into long slices, except for the ham, and fish them out with boiling water. After the chicks are slaughtered, remove the hair, remove the five organs, choose to wash them, use the two chicken bones, wings and legs of the bones to remove (retain the ring bones), and then chop off the chicken claw tips, wing tips, put them into the basin, add cooking wine, salt, monosodium glutamate, white oil, watermelon juice, magnolia slices, sea cucumber, winter mushrooms, green onion and ginger shreds, mix well, marinate until flavorful.
3. Put the watermelon into a large porcelain cup and put the pickled chicken together with the ingredients into the watermelon (the two chicken heads and wings should be less exposed in the watermelon mouth), and then cover the pulled melon lid, pin it with a bamboo skewer (hang the side facing upwards) and steam it with a high flame until the chicken rots, remove the bamboo skewer, and expose the two chicken heads (crests).