Guangzhou Wenchang chicken

Guangzhou Wenchang chicken

Main raw materials:

Fat and tender hen about 1250 grams, chicken liver 20 pieces about 100 grams, cooked lean ham 20 pieces about 40 grams, suburban vegetables 500 grams, soup 180 grams, refined salt, monosodium glutamate, wet powder, rice wine, light two soup, mustard soup, sesame oil, cooked lard to taste. (Chicken pieces and ham are 4cm x.2cm each, vegetables are far 6cm, and mustard bile is 8cm)

Preparation Method:

Slaughter the chickens, place them in a slightly boiling pot of two soups and soak until freshly cooked. After cooking, take it out to cool, remove the flesh and bone, and cut it obliquely into a "day" shape, a total of 20 pieces.

Wash the chicken liver, soak it in boiling water, add fine salt and star anise, soak until just cooked, remove, cut into "day" shapes, a total of 20 slices, and put in a bowl. Cut the ham into 20 slices the same size as the chicken.

Chicken, ham, chicken liver, put together on a long plate, into fish scales, each row of chicken, ham, chicken liver 7 pieces (6 in the middle), divided into 3 rows, together with the head and tail of the chicken at both ends, wings divided into sides, into a chicken shape, put into the steamer basket with a low heat steaming, take out.

Cook the lard, country vegetables, fine salt, and two soups under the wok, sauté until nine ripe, remove and strain off the water. Cooked lard and country vegetables, with soup and wet powder, arranged on both sides of the chicken and between the rows, into 4 rows.

Simmer the oil under the wok, splash in the sake, add soup, monosodium glutamate, fine salt, use wet powder to outline the mustard, drop sesame oil and cooked lard to push well, and drizzle on the noodles.

Source: Zhejiang cuisine