One of China's most extravagant traditional dishes: snowflake chicken

Chinese food culture is broad and profound, with a long history. Chinese has attached great importance to food since ancient times, and Chinese cuisine has always been praised by the world for its fine and extensive selection of ingredients, complex and diverse cooking workmanship, exquisite shape and exquisite instruments.

In the development process of various cuisines, due to the extravagant life of some aristocratic bureaucrats and rich gentry, strong funds and abundant raw materials, the formation of "home storage of beautiful kitchens, competition into the trend" and "private famous chefs, more than restaurants" atmosphere, many non-commissioned officials and nobles for food and thousands of dollars are not uncommon.

Although the extravagance should not be boasted, it is precisely because of this that many traditional dishes have been created, not only the color and fragrance are second to none, but also the degree of luxury is top-notch.

Snowflake chicken

When it comes to the elegance of Sichuan cuisine, snowflake chicken is another typical example. This dish is different from the previous impression of Sichuan cuisine spicy as the protagonist, light and salty, snow white as fat, without any trace of pepper.

The dish is puree, which also describes the soft and smooth feeling of this dish. Its shape is like a cloud, like a pile of snow, and the entrance is soft and smooth, which is indeed a wonderful product of "eating chicken without seeing chicken".

This dish uses chicken breast to remove the large tendons, use the back of the knife to gently hammer, wait for the chicken to be hammered, and then pull out the tendons in the meat one by one; and if you use the knife to directly cut the meat, the meat tendons are broken in the meat, the chicken will not be tender enough, and there is a grainy feeling in the mouth.

In order to be tender enough, the hammer should be soft, and finally the tendons are all picked out, so that they can be forced.

Diners who will eat pick a small chopstick chicken meat on the tip of the tongue, melt in the mouth, know that the chicken breast is originally old wood, to be so smooth and tender all rely on the master's craftsmanship and care.

After the chicken is evenly and delicately mixed, add the broth, water starch and egg whites and gently stir into a pulp until full and delicate. Wide oil in the pan, slightly heated into the egg paste, gently stir-fry, into white flowers immediately out of the pan and drain the oil.

Add a little clear soup under the pot, add pepper and salt to remove the fishy taste, pour in the chicken, stir-fry slightly, then pour in a little lard and then hook the thin mustard, sprinkle the ham crushed grains and serve.

The luxury of this dish is not in the raw materials, but in the wholehearted dedication of the chef in the process of making the dish.