#夏日生活打卡季#
Classic Hakka cuisine sauerkraut chicken pot, nutritious and delicious, fresh sour meat tender, home-cooked dish to solve the gluttony
In previous years, because I was not busy with work, I would always go to some places for self-driving trips in my spare time, but my choice of tourist places was always somewhat different from that of ordinary people. After all, for ordinary people, they always like to rush wherever there are many people, but they are a person who likes a clean place, and the more simple the place, the more deeply rooted in people's hearts than food.
Take this sauerkraut chicken pot shared today, it is a classic home-cooked dish of Guangxi Hakka style, compared to the food classics in the bustling city, this Hakka famous dish with a rural flavor really makes me feel what is called down-to-earth food.
Simple earthen stove simmering over low heat, just self-pickled sauerkraut with a walking chicken to make the food present. I was fortunate to live in the local area for a few days, and by the way, I also learned the cooking method of this delicacy, and the three-step practical method shared today is exactly the original delicacy, interested friends may wish to take a look and like it more.
Sauerkraut chicken pot
【Ingredients】
120g of pickled sauerkraut from the wet market, 1 yellow chicken, 1 star anise, 2 fragrant leaves, 1 piece of cinnamon, 5 cloves of garlic, 6 slices of ginger, 2 dried chilies, 2 spoons of oyster sauce, 1 spoonful of light soy sauce, 5g of sugar, 2g of salt, 3 spoons of rice wine, 120ml of beer, egg white of 1 egg.
【Cooking steps】
1. Clean the prepared three yellow chicken inside and out, chop it into small pieces and put it in a bowl, add the prepared rice wine, oyster sauce, light soy sauce, sugar, salt, egg white, half a spoonful of peanut oil, grab and marinate for 15 minutes; Cut off the roots of the prepared sauerkraut and cut the middle part into large pieces of 3-4 cm.
2. Add a little oil to the pot, preheat 6 percent of oil and pour in the marinated chicken nuggets, stir-fry over high heat until broken, and then put them out for later use; Then add a little oil to the pot, pour the dried chili, garlic cloves and ginger slices into the pot to stir-fry until fragrant, then pour the cut sauerkraut into the pot and stir-fry appropriately for two minutes.
3. Finally, add the prepared beer, star anise, fragrant leaves, cinnamon, chicken nuggets to the pot, add an appropriate amount of warm water along the edge of the pot, at this time the height of the soup in the pot is best level with the ingredients, stir-fry and mix evenly with the pot, then cover and simmer for about 12-15 minutes, you can serve and taste.
【Skill analysis】
If we want to make this sauerkraut chicken bun fresh and sour, and the meat is tender, we need to master three major tips.
One is marinated chicken. This step of operation can make the chicken taste in advance, remove fishy, tender, compared to blanching water to remove fishy and cut off, marinating first and then frying is very suitable for stewed dishes, this method can make the chicken better lock in the tender umami taste.
Second, stir-fry of sauerkraut. If sauerkraut wants to be full of flavor, be sure to stir-fry it with ginger, garlic and dried peppers, which can not only enhance the sourness and aroma, but also make the flavor of the stewed chicken pot more like the classic characteristics of Hakka flavor.
Third, pay attention to the simmering time. Chicken has been fried before cooking, so in the subsequent slow simmering link, the time of simmering is controlled in about 12 minutes, this delicacy is not more stewed more flavorful, because there is a sour addition of sauerkraut, so it is not suitable for long-term stewing, so as not to overwhelm the umami of the meat.
Pay attention to the taste flow year, take you to learn more about food related knowledge and skills.