Lushan stone chicken is a special dish in Lushan District, Jiujiang City, Jiangxi Province, which belongs to the Xunyang cuisine of the Gan cuisine. Lushan stone chicken is refined from frogs in caves on the yinjian rock wall and spices such as chili peppers. Lushan stone chicken has the characteristics of "dark yellow color, tender meat, strong flavor and very mellow taste", which is deeply loved by the people.
<h1 class= "pgc-h-arrow-right" > material preparation</h1>
Ingredients: 500 g chicken, 200 g cucumber, 25 g rice (steamed).
Seasoning: 15 grams of tea leaves, 15 grams of ginger, 25 grams of spring onions, 5 grams of peppercorns, 5 grams of salt, 5 grams of soy sauce, 10 grams of cooking wine, 2 grams of monosodium glutamate, 10 grams of sugar, 15 grams of sesame oil
< h1 class="pgc-h-arrow-right" > practice</h1>
1. Cut off the head and claw tips of the field chicken (stone chicken), peel off the skin, remove the internal organs and wash, put the tea leaves (cloud mist tea) in a small bowl, add an appropriate amount of boiling water and soak into juice for later;
3. Wash the green onion and chop into small pieces;
4. Add 5 grams of minced green onion, peppercorns and salt, put into the pot, fry out the aroma, take out the ground, make shallots and pepper salt, set aside;
5. Put the washed stone chicken in a small basin and marinate with shallots and pepper salt, soy sauce, cooking wine, monosodium glutamate, ginger, green onion, mix well, and marinate for half an hour;
6. Remove the cucumber, wash it, fan it into shapes and mix well with salt;
7. Take out an iron pot, stir the rice, sugar and tea juice evenly, sprinkle on the bottom of the pot, put a grate on top, and put the green onion leaves on the grate;
8. Then put the marinated stone chicken, put the legs on the green onion leaves, cover and turn on the heat;
9. When you see the beginning of the smoke, switch to a low heat, wait for the smoke to change from black to white, and then pour some tea juice from the side of the pot, wait a moment to remove the lid, and the smoking time is about 15 minutes;
10. When serving the plate, place the chicken thighs facing outwards in a circle, place the cut cucumbers in the middle of the plate, and brush each stone chicken with a layer of sesame oil, which can be seasoned with the dish.
<h1 class="pgc-h-arrow-right" > tips</h1>
1. When marinating cucumbers, it should not be salty, so as not to affect the forming;
2. When smoking, the smoke should not be too large, otherwise, it will make the main ingredient have a pastey taste, and often stir the pot, smoke until the stone chicken is golden in color, the abdominal muscles are garlic cloves, and it is elastic to be mature.