Yongfeng specialty - tooth cheek raw sesame oil drizzled chicken
The eldest brother went out to study at the age of sixteen, and has been in the field for more than forty years, and the rural tone has not changed, and the taste has not changed. A few years ago, the eldest brother and sister-in-law came back for the New Year, and the first month of the aunt and uncle invited us, we sat on the table, the aunt and uncle were in the kitchen, the aunt was the usual hand, and the uncle was the chef. A table of more than thirty dishes, a variety of colors and flavors, watching us eat happy, aunt and uncle are extremely pleased.
During the meal, the aunt brought a plate covered with garlic shreds, bright red peppers dotted on it, the aroma was striking, the golden color of the oil drizzled chicken, the eldest brother picked up a piece of chicken, said, the uncle with this plate of oil drizzled chicken, you can go to Guangzhou to open a shop. The oil-dried chicken made by the uncle is extremely rustic and pure, the teeth are gently torn off a piece, fresh and tender, the chicken is rolled in the sauce oil in the plate, the fresh sweetness of the chicken, the saltiness of the raw soy sauce, the fresh and spicy of the garlic shreds, the old spicy of the dried pepper, the mellow and sour aroma of Yongfeng's unique rice vinegar, and the pure local flavor are all in it. When the wanderer returns home, he always hopes to push open the thick wooden door and enter the deep country house. This oil-drenched chicken is this nostalgia.
The common dried chicken at the Lower Yongfeng Banquet is actually the predecessor of the oil-dried chicken. Drizzled chicken is like white cut chicken. The original soup is used, that is, with the chicken soup of boiled chicken. After the chicken is boiled until it is eight years old, it is picked up and cooled slightly, during which time the traditional folk customs of the countryside are to take the whole chicken to worship the gods and ancestors. After worshipping the ancestors, the whole chicken is chopped into pieces, scooped up the boiling raw chicken soup and poured on the chicken, then the chicken soup is poured out, and the hot chicken soup is re-scooped to pour the chicken, so repeat many times until the chicken is just cooked. This method of pouring chicken is drizzled with Yongfeng's rich regional atmosphere and primitive local style. The original taste of the drizzled chicken is fresh and tender, fresh and mellow, the chicken is as white as jade, the smell is fragrant, and the food is tender and sweet.
In the middle of the Qing Dynasty, chili peppers were introduced to China, and the introduction of chili peppers with oil to drizzle chicken was developed in the practice of drizzling chicken, so the oil-lined chicken was also called oily spicy chicken, Yongfeng spicy chicken, which is a prestigious traditional dish. Oil shower, which not only carries forward the advantages of crispy fried vegetables, but also retains the characteristics of fresh and tender raw materials, is a cooking method with local characteristics of Yongfeng, which is developed on the basis of soup pouring.
Oil-dried chicken is preferred for local two or three pounds of heavy hemp chicken, take its meat is tender and compact, three yellow chicken is also OK. Kill the chicken to remove the head and tail and offal, boiled. Put the water first, burn until the pot noodles bubble the size of small grains of rice, put the chicken in, put in the ginger slices, a large spoonful of rice wine, turn into a low heat for a while, cover, keep the water surface will not boil boiling, turn down in the middle, and pay attention to the chicken abdominal cavity water to change several times, until the chopsticks into the thickest part of the chicken leg no blood flowing out.
Cut the ginger into fine strips, garlic stalks into fine shreds, chop red peppers, pour in an appropriate amount of soy sauce in a bowl, add a little salt, add a little chicken broth, if you have to add a little local rice vinegar, chicken soup and rice vinegar are not too much, put more tea oil after the hot pot to sauté chicken fat, simmer the chicken fat after turning off the heat, under the ginger shreds, followed by the chili pepper crushed and mixed well, under the garlic stalk shreds and prepared soy sauce, seasoning liquid mixed well, the above oil with a spoon poured on the chopped chicken body, piping hot oil instantly stimulates the flavor of various spices, Tender and fragrant fresh sour and spicy oil drizzled on the chicken, lingering nostalgia.
As a local home-cooked practice, oil pouring has spawned duck, oil-drizzled fish, and oil-drizzled beef, which makes people addicted to food and the teeth and cheeks of the thoughts are fragrant.