Things have been buzzing lately in Ukraine. The capital, Kiev, is also famous, and it is said that even Kiev restaurants in Beijing have become internet celebrity punch cards. In Western countries, there is a very popular dish named Kiev, Kiev chicken Chicken Kiev, to introduce to you.
The English name for Kiev chicken Chicken Kiev is a modern name, but the prototype of this dish is said to have originally been started by Peter the Great of Russia.
At that time, Peter the Great was determined to reform and learn from the West in an all-round way, when the most advanced country was France, so he fully adopted all the technology of France, even the official language in the Russian imperial palace was changed to French, and the communication between the nobles would be considered to be the old hat if it was in Russian, then the diet was no exception, and it was fully closer to French food.
The French celebrity chef Marie-Antoine Karem at the beginning of the nineteenth century was hired by Tsar Alexander I to bring French cooking to Russian high society for an extreme period of time, especially the use of split meat. Although it seems common sense to use different parts of meat in different ways according to different properties, although in Chinese it seems common sense to use different methods, but this is a great advance in cooking technology in the West.
The French taught the Russians how to fry chicken breast wrapped in egg mixture and bread crumbs. In 1847, Mari-Antoine Karem's recipe The Art of Nineteenth-Century French Cuisine included a dish called fowl fillet à la Maréchale, in which breadbeats were wrapped in fried chicken breasts and filled with vanilla and black mushrooms. Because of the raw materials, his dish has not become a French classic, but it is very popular in Russia, and is regarded as the prototype of Kiev chicken.
Pozharsky fried chicken breast
On the main road from St. Petersburg to Moscow there is a small town called Torrřk, which is the overnight stopover for travelers to and from the two cities. Pushkin records that there was a famous restaurant here called Pozharsky, where he ate a specialty of the restaurant, which was a delicious fried chicken breast. The innovation of this dish compared to the French approach is that the filling is filled with butter, so the taste is particularly smooth. Many literati from Western Europe mention this dish in their writings. This recipe was adopted in 1853 and published in a russian published recipe book. Tsar Nicholas I was particularly appreciative of the dish and repeatedly summoned the hostess of the restaurant, Darya Pozharskaya, to cook the dish in the Palace. Pozharsky's family tradition is not only to use chicken breast, but also to use chicken or beef to make a pie with a pie, which is relatively low cost and more popular.
Influenced by French culinary culture, Tsarist Russia adopted the French name côtelette de volaille (chicken cutlet) for stuffed fried chicken breasts. The popular Russian innovation is called the Pozharsky cutlet.
Later, "Kiev" was added to the name of the dish because in the early twentieth century, a restaurant in Kiev called the Continental Hotel improved the dish and added the suffix "Kiev flavor" after the name of the dish, and the full name became cutlet de volaille Kiev-style. The name was already used in a recipe book published in Moscow in 1915. A cookbook of an officially conclusive nature published after the Soviet Revolution replaced the cutlet de volaille Kiev-style with the cutlet de volaille Kiev-style in 1928, which called on practitioners to replace petty bourgeois (mostly French) names with proletarian names. However, a collection of recipes published by the Ministry of Food Industry of the USSR in 1940 still uses the French names. By 1955 the replacement was finally completed. The words "Kievic" were retained, and the name of the dish became popular as "fried chicken breast stuffed with cream."
The legendary Kiev Chicken Birthplace Continental Hotel
In 1937 Kiev chicken Chicken Kiev appeared in Chicago, USA, along with the name, and was a specialty dish in a restaurant started by a former Russian officer. In high-end restaurants, the name of the dish is written in the French style: chicken cutlet à la Kiev, which is also a return to tradition.
Low-cost Kiev chicken in supermarkets
Now Kiev chicken Chicken Kiev costs Western popular dishes, which are readily available in supermarkets and can be eaten when bought home with the oven heat. Fifty percent of the chicken, stuffed with garlic parsley (parsley) and butter, has a strong flavor, and the price is also very cheap, generally not more than 10 yuan.
Finally, there are two main approaches. One is to cut the chicken breast into a pocket shape and fill the pocket with a cooked filling, of which butter is the main ingredient. Pin the opening with a toothpick, roll the flour, dip in the egg mixture, fill the breadcrumbs, and fry them in warm oil until golden brown. The other is to season the chicken meat and then shoot it into a ball shape, press a space in the ball, fill the cooked filling, close the mouth and press it flat, and the rest of the process is the same as before. This Kiev chicken made with chicken filling, because the proportion of meat in the chicken filling can be adjusted, so the cost is easier to control and the taste will be better.