According to the "Compendium of Materia Medica"
"Stone chicken can still be nourishing, treat children with chancre and thinness, chancre."
So this chicken is destined to be extraordinary
Today, the protagonist of Ganwei is
"Lushan Stone Chicken"
What is a stone chicken
Lushan stone chicken is a kind of hemp-skinned frog that grows in caves on the rock walls of Yinjian.
Also known as the red frog, spiny-brained frog,
The body is ochre-colored, with small forelimbs and strong hindlimbs.
It is named for its tender, fat chicken-like flesh.
Introduction to the dishes
Lushan stone chicken hides grottoes during the day and forages for food at night. The shape is similar to that of ordinary frogs, but it is large, fat, generally weighs three or four, and weighs about a pound. Lushan stone chicken because of its easy to digest, rich in nutrition, the best of the dishes, Lushan major tourist pavilions and stores with stone chicken as raw material dishes abound, of which "yellow stewed stone chicken" is one of the famous dishes of Lushan.
Stone chickens generally live in seclusion under the rocks of mountain streams above 500 meters above sea level, and mountain streams below 500 meters are rarely distributed. Lushan is located in the subtropics, the climate is humid and mild, the rainfall is abundant, the valley is green, the quiet, closed, humid ecological environment, it is the good conditions for the growth and development of the stone chicken, the Lushan stone chicken has long been breeding here, continuing the population.
Dishes are made
1. Ingredients
500 g chicken, 200 g cucumber, 25 g rice (steamed).
<h3>2. Seasoning</h3>
15 grams of tea leaves, 15 grams of ginger, 25 grams of spring onion, 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 white sugar, 15 grams of sesame oil
<h3>3. Production method</h3>
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, put the chicken legs outward, form 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.
4. Production tips
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.
5. Flavor characteristics
The color is dark yellow, the flesh is tender, and the tea is fragrant after smoking, and the taste is very mellow.
6. Cuisine
Xunyang cuisine, a wide selection of ingredients, prominent main ingredients, attention to knife work, fine production, in the cooking highlights the "original taste". Cooking is mainly based on roasting, stewing, stewing, steaming and stir-frying. The flavor type is heavy, mainly spicy.
Finishing: Wang Wenxiao
Editor: Deng Qin
Producer: Jiangxi Provincial Tourism Development Commission Marketing Department
Submission Email: [email protected]