Salt and pepper eight treasure chicken
"Salt and pepper eight treasure chicken". It is a traditional Sichuan dish. Fat and tender hens are the main ingredients. Served with vanilla. Euryale. Scallops. lily. lotus seed. Cooked ham. Coix rice. glutinous rice. Eight umami flavors are cooked. But there are salty and sweet, and there are many salty ones. There is a difference between fried and non-fried, and the two systems have their own characteristics. The "pretzel and salt eight treasure chicken" introduced here has its taste, salty and fresh, and its method is clearly fried. There is puff pastry tender inside. The filling is delicious and mellow. Nutritionally rich in character. Serve with sweet and sour lettuce and a pretzel dish.
raw material:
Ingredients: 1 tender hen. Approx.: 1500 g.
Ingredients: 15 g of water-haired parvos. 15 grams of mustard and 15 grams of dried scallops. Lilies 25 g. Lotus seeds 50 g. Cooked ham 30 g. Coix rice 15 g glutinous rice 100 g.
Seasoning: 15 g minced ginger. Salt 6 g. MSG 1 gram. Pepper 2 g. Cooking wine 15 g. Sesame oil 50 g. Cooked rapeseed oil 1000 g. 50 g lard.
Method: 1, the hen from the neck to remove the chicken bones, remove the internal organs (requiring perfect shape, not hurting the skin) with cooking wine, salt, ginger, the chicken body inside and outside evenly marinated for 30 minutes.
2: Soak glutinous rice, coix rice, lilies, lotus seeds (de-cored) and coriander separately. Place in a bowl. Steamed in a steamer basket. Ham and balm are cut into grains the same size as barley rice. Fill the pot with the above ingredients and dried scallops. Add lard, salt, pepper and mix well. Place in the belly of the chicken. The opening of the neck and the anus of the chicken are sealed with a toothpick. Then put into a basin and put on a steamer basket for two hours to nine layers of rakes, remove and drain. Let it cool, and use a thin bamboo skewer to poke a few gas holes in the chest and legs.
3: Heat the cooked rapeseed oil to 60% heat. Fry the chicken until golden brown. Remove the toothpick. Evenly draw a 3 cm long diagonal shape on the chicken belly. The whole chicken is placed in a pot. Place sesame oil in a pan and pour over the knife edge of the breast and serve.
Serve with sweet and sour lettuce and a pretzel dish.
Lotus leaf glutinous rice eight treasure chicken
ingredient:
Ingredients: about 3 pounds of small hens, 100g of glutinous rice, two lotus leaves; feel free to match the color of vegetables and fruits.
Accessories: 30g ham, 15g shrimp, 125g of tender pea kernels, 15g of barley, 10g of mustard, 15 lotus seeds, 100g of chestnuts, 30g of water-haired mushrooms.
Seasoning: 15g cooking wine, 5g salt, 1g monosodium glutamate, 25g water starch, 400g milk soup, a little oyster sauce.
Preparations:
The whole chicken is deboned, the chicken breast is cut off, and the chicken breast is sliced.
Production Process:
1, the whole chicken boneless drain the water, fresh pea kernels into boiling water, fish out in cold water and let cool;
2, glutinous rice bubbles, chain to the outer film to remove the core, barley, mustard wash the disease with boiling water to rise hair, shrimp with boiling water to soak with fragrant mushrooms, ham cut into pea-sized cubes;
3. Put the above ingredients into a bowl covered with washed lotus leaves, wrap them with lotus leaves and steam them on the pot;
4, take out the steamed ingredients and add pea kernels, fine salt and stir evenly into the chicken belly;
5, flip the chicken wings on the back of the chicken and plate well, the chicken head is pressed under the chicken wings, put into the soup pot and blanch until the shape is fished out;
6, put the whole chicken into a large bowl (chicken breast paste the bottom of the bowl), the bottom layer is covered with another washed lotus leaf wrapped, add milk soup, steam for 2 hours until cooked and take out;
7, put the colored vegetables in the soup plate, open the lotus leaves, and flip the chicken on the plate;
8, the original soup grate to remove the oil, add 300g of milk soup, the remaining fine salt and mix evenly;
9. Place the treated fresh vegetables around the chicken body;
10: Bring the soup to a boil with water starch, add chicken fat and MSG and pour it on the chicken.
Red simmered eight treasure chicken
The red simmered Eight Treasure Chicken is made of Hunan precious chicken breed Xianghuang Chicken. This chicken is small in size and delicious in meat, and is also known as the three yellow chickens because of its yellow hair, yellow beak and yellow feet as the main symbols. It is said that as early as the Qing Dynasty, farmers paid great attention to the breeding of Xianghuang chickens. At that time, there were two names for Xianghuang chicken: one was called "MaoZhi Chicken", which was named after the golden, soft and colorful color of this chicken; the other was called "Huanglang Chicken", which was named after the folk "Lao Lang Zhong" commonly used as a medicine to supplement the yin. In 1979, the Ministry of Foreign Trade of the People's Republic of China awarded the title of "Precious Chicken".
Ingredients: 1 fat hen (weighs about 1750 g).
Ingredients: 100 g pork fat, 50 g cooked ham, 25 g jin jun, 50 g shiitake mushrooms, 50 g net winter shoots, 50 g white lotus, 25 g rice, 500 g green onion.
Seasoning: 1000 g of cooked lard (100 g of actual consumption), 50 g of cooking wine, 6 g of refined salt, 1.5 g of monosodium glutamate, 1 g of pepper, 50 g of soy sauce, 15 g of sugar, 15 g of green onion, 15 g of ginger, 25 g of sweet wine juice, 25 g of wet starch, 15 g of sesame oil.
Method:
1, chicken slaughter to remove bones, take the whole chicken skin. Cut the chicken into cubes the size of a little finger. Wash the mushrooms with the stems removed. Gold hook foam hair. The fatty meat, winter shoots and ham are diced. Wash the rice again. Cut the green onion and cut into 6 cm long pieces. Spring onion and ginger beat broken.
2, the wok on the high heat, put in the lard to 60% heat, under the chicken and fat meat, winter shoots, golden hooks, ham, mushrooms sautéed aroma, cooking wine, add soy sauce, fine salt stir-fry a few times, then add white lotus, political rice, monosodium glutamate and pepper mixed into the filling, poured into the chicken belly, sewed dry water, smeared with sweet wine juice.
3: Put the lard in the wok, burn until it is 60% hot, fry the chicken in a light red and fish it out, put it into a sand bowl with bamboo calculations, add soy sauce, cooking wine, sugar, beat the chopped onion ginger and water (to the chicken), cover the dish, boil on the high heat, skim off the foam, remove the foam, remove the heat and simmer for about 2 hours, until the skin is crispy.
4: When eating, bring the lard to a boil, add the green onion, add fine salt and sauté and simmer again, put into the dish. Then remove the simmered chicken and place it on a deep dish with green onions on both sides. Then thicken the chicken juice, dilute it with wet starch, sprinkle pepper, drizzle with sesame oil, and pour it on the chicken.