Mouth water chicken
Cuisine: Sichuan cuisine
The first time I heard the name of the spit chicken, it felt strange, but after eating it, I knew what was going on. Later, every time I listened to the saliva chicken, I remembered the sour and spicy taste, and my mouth was full of saliva.
Ingredients: 1000 g of uppy turkey
Accessories: 10 grams of green onion 20 grams of cooked white sesame seeds 25 grams of minced peanuts
Seasoning: 10 grams of pepper oil 10 grams of sugar 10 grams of sesame paste 30 grams of ginger garlic juice 30 grams of sesame oil 30 grams of cooking wine 50 grams of cooked oil chili 50 grams of red soy sauce 10 grams of vinegar 25 grams of monosodium glutamate
method
1. Slaughter and wash the live chickens, remove the feet and wing tips, put them in boiling water to remove the blood, then remove them and rinse them with clean water. When the pot is mixed with water and boiled to 70 degrees Celsius, add chicken, add shallots, ginger slices, peppercorns, cooking wine, and fine salt, cook until it is just broken, put it into the cold soup and soak it, and then scoop it up after it is cold, chop it into strips and put it into a concave container.
2. Pour red soy sauce, ginger garlic juice, tahini, cooked chili pepper, pepper oil, sugar, vinegar, monosodium glutamate, red oil and sesame oil in a bowl and pour the juice on the chicken strips, sprinkle sesame seeds, ground peanuts and green onions.
Features: The choice of the main ingredient of this dish is very exquisite, it must be domesticated tuzi rooster, focusing on seasoning, rich seasoning, set spicy fresh and tender in one. It has the reputation of "three thousand miles of famous Bashu, the taste of the twelve states in the south of the Jiangnan".
Hand tear chicken
Cuisine: Cantonese cuisine
Ingredients: Half a small chai chicken
Accessories: 2 green onions 2 slices of ginger
Seasoning: 3 tbsp soy sauce 1 tbsp cooking wine 3 tbsp oyster sauce 1 tbsp sugar A pinch of pepper 3 cups water
1． Wash the chicken, wipe off the water, coat with seasoning (1), put it in hot oil and fry it to color it;
2: Sauté chives and ginger with 2 tbsp oil, remove when browned, add seasoning (2) to boil, add wood chicken, reduce heat and cook for 20 minutes, take out and let cool;
3: Tear off the meat by hand, peel and deboned, tear it into strips, drain it into the dish, and pour the remaining soup into a little to eat.
prompt:
1． Chai chicken is more elastic, if only half of it is used, the side with the sternum should be selected, so as to avoid the chicken breast from contracting in heat and contraction, and the taste is dry.
2. For those who like chicken skin, they can freeze the chicken and tear it off, and if you tear off the chicken skin, you can simply let the chicken cool.
Noble Concubine Chicken
Cuisine: Jiangsu cuisine
Guifei chicken is a famous dish of Shanghai Meilong Town Restaurant. Originated from the Late 1920s Shanghai Tao Le Chun Chuan Restaurant, it was created by famous chef Yan Chenglin and others through the Peking Opera "Noble Concubine Drunk". Formerly known as "Jingliang Guifei Chicken", the container is a casserole pot, which is a winter breed. At the end of the 1930s, the dish was moved to the Meilong Town Restaurant, and Master Shen Zifang, who was good at "simmering", used the cooking technique of "half soup and half dish" to improve the dish, changing its name to "Guifei Chicken", which became a variety suitable for all seasons.
Ingredients: 24 chicken wings (about 750 grams) pork chops 500 balls
Accessories: 50 grams of shiitake mushrooms 50 grams of fresh winter shoots 50 grams of shallots
Seasoning: Ginger cubes (crushed) 10 grams 50 grams of rice wine 50 grams of red wine 30 grams of soy sauce 10 grams of sugar 1000 grams of chicken broth 500 grams of cooked lard (about 60 grams)
method:
1． After the chicken wings are washed, mix well with a little rice wine and soy sauce, fry in a pan of about 60% or 70% hot oil until the skin is golden brown, pour a colander and drain the oil.
2. Heat the original pot of lard (50g), add the shallots and ginger pieces to simmer, add the pork chops, sauté until they change color, pour the chicken wings, add the rice wine, soy sauce, sugar and chicken broth, bring to a boil, move to a low heat and simmer for 20 minutes. When the chicken wings are crispy, switch to high heat, put the mushrooms and the bamboo shoots cut into thick slices together, boil until the soup is thick, fish out the pork chops and ginger pieces, cook the red wine, and pour the people into the bowl.
Features: After this dish is made, it is put into a lid bowl and served, and after the lid is lifted, the room is full of aroma, the aroma of wine is fragrant, and the chicken wings are fat and tender.
Water Fruit Chicken
In the hot summer, fruit chicken can make people shine, and the table is mainly made of fruit, which is visually cool enough and appetizing enough. Pineapple stew chicken pineapple contains rich vitamins and enzymes, and chicken nuggets are simmered, can make the taste of light chicken nuggets delicious, more can increase appetite, good taste you should eat your fingers big move, right?
Ingredients: about 500 grams of chicken with bones Shredded onion Canned pineapple 4 large pieces of raisins 1 tablespoon of green and red pepper grains
Accessories: onion shredded canned pineapple 4 large pieces of raisins 1 tablespoon green, red pepper grains each appropriate amount
Seasoning: 1 tablespoon dark soy sauce 1 tablespoon each of wine and corn starch 2 tablespoons of sugar and pepper 2 tablespoons of water.
Soup ingredients: 1/2 cup each of water and pineapple juice Sugar and salt
Sauce ingredients: 1 tablespoon corn starch 2 tablespoons boiled water
1． Mix well with the seasoning and leave the oil to use.
2. Cut the pineapple slices into cubes, sauté with raisins, green and red peppers and onions with 1 tablespoon of hot oil, add the chicken nuggets, pour in the broth, cover, simmer for about 10 minutes until the chicken is cooked, and then bury the mustard sauce.
Features: Strong fragrance, helps digestion, relieves heat and lowers blood pressure.
Sesame oil chicken
When we eat Roast Duck from Beijing, we eat it with lotus leaf noodle cakes; when we eat Korean-style snail meat, we wrap it in cabbage leaves; and when we eat Japanese sushi, we wrap it in seaweed. What about eating "sachets and egg rolls"? We ate it wrapped in egg skins. What is the egg skin bag? Wrapped in shredded beef, plus coriander, fried in a pan, is it a bit of a Western taste?
Ingredients: 400 g chicken thighs
Accessories: 10 g ginger 15 g green onion
Seasoning: Cooking wine 125 grams of soy sauce 25 grams of sugar 20 grams of sesame oil 80 grams of oil
Cut the chicken thigh into 2 cm pieces, cut the ginger into 2 cm slices, crush the green onion; add oil to the high heat in the wok, add ginger and garlic and stir-fry until the soup is dry.
Features: The color of the dish is dark red, the chicken is crisp and soft, the juice is thick and thick, and it is an appetizing dish with wine and rice.
Bowl Bowl Chicken
Ingredients: Chicken chicken
Accessories: ginger chunks shallots
Seasoning: peanut butter Tahini oyster sauce banquet soy sauce chicken essence yellow wine salt red oil
Wash the chicken and set aside, add shallots, ginger and water to a boil in a pot, add rice wine, put the chicken into the blanch, take it out, quickly immerse it in the prepared cold water, change the knife to the pot after cooling, add the seasonings, and sprinkle with peanut butter and red oil.
Tree flowers stewed earth chicken
Cuisine: Zhejiang cuisine
As the saying goes, medicine is not as good as food supplements. Therefore, Chinese cuisine attaches great importance to the extraction and maintenance of raw materials during the production process. For example, stewed dishes often decompose the nutrients in the raw materials into the soup, which not only makes the soup delicious, but also easier to absorb and digest, so we often use stewed chicken soup to nourish the body. The tree flower in this "tree flower stewed native chicken" is a kind of fungus, delicious and nutritious, stewed with chicken, that is, fresh and fresh, supplemental.
Ingredients: This chicken
Accessories: water hair maitake flower ham slices ginger onion
Seasoning: cooking oil salt monosodium glutamate chicken essence yellow wine pepper
1． Blanch the washed chicken in a pot of boiling water, then put it in a casserole dish, add water, rice wine, ginger cubes, green onion knots, slices of ham, bring to a boil over high heat, then simmer over low heat for 2 hours.
2． Once cooked, add chicken essence, MSG, salt and water to make maitake flowers and simmer for another 15 minutes.
3． Finally, add the pepper.
Features: Mellow and fresh, nourishing and nourishing.
Peking chicken
Cuisine: Beijing cuisine
Ingredients: 150 g chicken thighs
Accessories: 80 g broccoli 1 egg
Seasoning: 1 g each of black pepper, MSG 30 g of starch, 30 g of sugar each Of fine salt, vinegar, 10 g of spicy soy sauce 100 g of water
1． Chicken thighs are bonelessly cut into pieces, marinated in fine salt, black pepper, monosodium glutamate, eggs, and taibai powder for 10 minutes, then heat the oil and fry the chicken nuggets until they are golden and harmonious;
2． The broccoli is cut open one by one, washed, and blanched with fine brine and spread into the dish;
3． Heat the pan and pour in the oil, add sugar, vinegar, spicy soy sauce, salt, monosodium glutamate, white powder and water, cook thick and pour in chicken nuggets and mix well on the cauliflower dish.
Specialty: Beijing home cooking. It is made with boneless chicken thigh meat as the main ingredient, fried and boiled. The dishes are golden brown, the chicken is soft and crispy, the outside is charred and tender, the salty and sweet is delicious, and the flavor is unique.
It's called a chicken
Ingredients: 1 hen
Accessories: shrimp Chicken gizzard diced pork lean cooked ham diced shiitake mushroom diced prawn rice pork mesh oil fresh lotus leaf wrapping paper wine altar mud
Seasoning: Shaojiu Salt Soy Sauce Green Onion Minced Ginger Cloves Star anise Yamanashi Sesame Oil Cooked lard
1． Remove the bare chicken from under the ribs of the feet and claws, use the back of the knife to break the legs, wings, neck bones into the altar, add soy sauce, rice wine, fine salt and marinate for an hour.
2. Remove the chicken, rub the cloves, star anise, and add yamana to the chicken body.
3. Stir-fry the cooked lard, fried shallots, ginger and then fish out, then put the shrimp, chicken gizzard diced, diced shiitake mushrooms, diced pork under the ham, shrimp into the wok and stir-fry a few times, Add shao wine, soy sauce, cotton sugar stir-fry until broken, after cooling into the chicken belly, chicken head into the knife edge, armpits put cloves wrapped tightly with lard oil tight chicken body, wrapped with fresh lotus leaves several layers with fine hemp rope tied tightly, the wine Tan mud into powder and water mixed and flattened wet cloth, bundled in the middle of the mud with a wet cloth, so that the mud is tightly adhered to remove the wet cloth, wrapped with wrapping paper, in poking a small hole.
4. Put the chicken in the oven, roast for about 40 minutes, seal the hole with wet wine jar mud and bake for another half an hour, bake for 80 minutes on low heat, then bake on low heat for 90 minutes, take out and knock off the mud, remove the rope, load the lotus leaves on the plate, and drizzle with sesame oil.
Features: roast chicken with wine puree, original taste, bright and golden skin, fat and tender meat, and how fresh the belly is.
White fruit roasted chicken
Ingredients: net baby hen 1250 g white fruit 250 g
Accessories: ginger, garlic white 50 grams each 2 grams of carrots
Seasoning: clear soup 750 g Lard oil 500 g Chicken oil 20 g Cooking wine 50 g Pepper 5 g Salt 5 g MONOS glutamate 1 g Wet starch 25 g
1. Shell and sprout the white fruit, put the wok on high heat, heat the lard until 60% hot, and fry the white fruit until it is added to the skin. Hubu cut into small plum blossoms and blanched;
2. Put the chicken in boiling water and cook it, then scoop it up and rinse it in clean water;
3. Add ginger, green onion, cooking wine, pepper and chicken to clear soup, boil for a low heat, add white fruit and refined salt when the chicken is roasted to eight ripe, put the chicken on the plate when the white fruit is burned, and surround the white fruit around the chicken; the soup in the pot is placed on the high heat, remove the ginger and shallots, hook the wet starch, the soup is thick under the MONOSG, the chicken fat and the pot are evenly raised, called with the chicken, the carrot small plum blossom is placed around the chicken.
Features: Mellow and fresh, chicken tender, white fruit back sweet.
Konjac roast chicken
Ingredients: 1 light chicken 1 konjac
Accessories: 1/2 carrot 2 green onion
Seasoning: (1) 6 tbsp soy sauce 1 tbsp cooking wine (2) 2 tbsp cooking wine 3 tbsp oyster sauce 2 tbsp sugar 2 tbsp pepper 2 cups water (3) a pinch of water starch
1． Wash the whole chicken, remove the pieces and wipe them dry, mix in the seasoning (1) and marinate for 20 minutes;
2. Slice the konjac first, then cut three knives in the middle of each slice, take out one end and wear it in the middle and then pull it out to make a tie knot;
3. Peel the carrots and cook them, slice them and cut the green onion into small pieces;
4. Heat 4 cups of oil, add chicken nuggets to fry and color, remove the oil, leave 2 tbsp of oil to fry shallots, carrot slices and konjac, add seasonings (2) bring to a boil, reduce the heat, add chicken nuggets and heat to taste;
5: When the soup method is slightly dry, pour a little water starch into the soup, and the soup can be filled when it is viscous
Features: Konjac is another name for konjac, the taste is crisp, absorbing the soup of chicken to become smooth and tender, better than as a green vegetable roast.
Spicy over the river chicken
Ingredients: 1 fresh broiler (weighs about 2000 grams) 2 tomatoes
Accessories: 25 grams of ginger slices 25 grams of green onion 15 grams of garlic puree 15 grams of chopped green onion
Seasoning: 20 grams of red oil chili pepper 20 grams of puff pastry Pixian bean 20 grams of soy sauce 5 grams of refined salt 2 grams of monosodium glutamate 1 gram of pepper noodles 25 grams of cooking wine 15 grams of sugar 15 grams of vinegar 25 grams of sesame paste 15 grams of cooked sesame seeds 20 grains of peppercorns Clear soup to taste
1. Open the chicken and wash it, cook it in the soup pot, fish it out, wash it again with warm water, then use cooking wine, salt, monosodium glutamate and pepper noodles to spread the chicken well, put it in a pot, put ginger, green onion and pepper on the chicken, and marinate for 1 hour.
2. Steam the chicken until it is soft, take it out and let it cool, cut a knife from the back of the chicken, go to the chicken, draw a long square on one side of the chicken chamber (pay attention to keep the chicken skin intact), put the chest skin down in the bowl, cut the rest of the chicken into long pieces on top, add the soup to the basket and steam thoroughly, take out the flip plate, and pour the steamed chicken juice on the chicken.
3. Cut 4 cloves of tomatoes, peel and seed the pulp, blanch and place around the edges of the dish.
4. Add red oil chili, puff pastry, soy sauce, sugar, vinegar, garlic paste, green onion, sesame paste, cooked sesame seeds, fine salt and soup, pair into juice, put in 4 small bowls, and serve with chicken.
Features: exquisite method, unique eating method, beautiful shape, chicken tender, salty, sweet and sour spicy, unique flavor.
Buckle chicken
Ingredients: 1/2 chicken (about 1 catty)
Accessories: golden needle vegetable 1 two too white powder small amount
Seasoning: 2 tbsp soy sauce 1 tbsp wine and 1/2 tsp salt
1. Wash the chicken, blanch it in boiling water, remove it to cool and chop it, arrange it in a middle bowl (the skin part is facing down, leaving a hollow in the middle).
2. Soak the golden needle softly, squeeze out the water, knot it, and put it in the recess.
3. Mix well, drizzle over the chicken nuggets and steam in a steamer for 40 minutes.
4. Pour the steamed broth inside and bring to a boil, rinse with powdered water and drizzle over the chicken on the plate.
5. You can wrap the edges of lettuce or garnish with some coriander.
Features: Golden needle alias "Golden needle flower", rich in iron, is a low calorie food.
White chopped chicken
Ingredients: 1 tender rooster
Accessories: ginger 5 grams Green onion white silk 5 grams
Seasoning: refined salt 0.5 g peanut oil 6 g
1. Cut the green onion and ginger into thin strips and mix well with the fine salt and mix well. Heat a wok over medium heat, heat the oil until slightly boiled, remove and drizzle on two small plates for meals;
2. Wash the chicken, put it in water and cook it cleanly, raise it twice in the middle, and pour out the water in the cavity to keep the temperature consistent inside and outside. Soak for about 15 minutes until cooked, hook with an iron hook, then immerse in cold boiling water to cool, and wash off the fluff and yellow coat, and then remove it. Dry the skin, sweep over the cooked peanut oil, chop into small pieces, put on a dish and set in the shape of a chicken. Served with ginger and shredded green onion.
Features: white color with oil yellow, with the aroma of green onion oil, green onion sections with flower trimming, with mustard sauce when eating, the food has a different flavor
Dry cooking chicken
Ingredients: 1 net chicken
Accessories: lettuce small tomatoes corn shoots
Seasoning: 1/2 tablespoon sesame oil 1 teaspoon white vinegar 1 teaspoon oil variety
1． First mix all the spices into a marinade;
2． Cut the chicken into small cubes after deboning and marinate in the marinade for 30-40 minutes;
3． When the oil is boiled to 6 mature, the chicken is drained and the marinade is put into the oil pot and fried, and then the chicken is fished out of the drainage oil, the oil is poured out, leaving only a little, add chicken, vinegar, sesame oil and stir-fry slightly, and then pour in the marinade, stir-fry on high heat;
4． Garnish, small tomatoes, and corn shoots can be served on the edges of the plate.
Features: Tender meat is smooth and fragrant.
Cooking Lotus Flower Chicken
Ingredients: 400 g chicken
Accessories: 40 grams of green onion 200 grams of wet shiitake mushrooms 75 grams of bamboo shoot tips 250 grams of dry flour 75 grams of persimmon juice
Seasoning: 300 grams of soup 30 grams of wet starch 10 grams of sugar 1000 grams of lard (actual consumption of 125 grams) salt monosodium glutamate Shao wine, white vinegar sesame oil Coriander each appropriate amount
1． Cut the chicken slices apart, cut into 4 cm long and 2.5 cm wide chunks and serve in a bowl, add wet starch, salt and rice wine and mix.
2． Pour lard into the hot ding, and when the oil temperature is 40% or 50% hot, put the chicken into the oil and pour it back into the fence. Pour the oil into the lard, put the shallots, mushrooms, and bamboo shoot tips under the oil, and the shallots are served in a bowl. Pour out the oil, chicken balls, mushrooms, bamboo shoot tips together under the Ding slightly stir-fry, cook into the rice wine, add the soup, salt, monosodium glutamate, persimmon juice, white vinegar, sugar, boil over high heat, turn to simmer for about 10 minutes, wet starch, drizzle sesame oil, add shallots, and set aside in a bowl.
3． Put the flour in a bowl, pour in 75 grams of boiling water and stir well, put it on the board and knead it thoroughly by hand, then cut the large piece, the middle one piece, and the small three pieces, and roll out into a round skin (large diameter 22 cm, medium diameter 18 cm, small diameter 14 cm). Put 2 small pieces of dough, each side smeared with sesame oil, 2 pieces into one, then roll out thin (keep round), placed in the ding, baked on both sides until slightly red, take out, tear into 2 sheets, and use a knife to cut into an octagonal shape for use.
4． Take a bowl, spread the sesame oil all over the bowl, put the large dough under the bowl, use a knife to cut into an octagon (2 crosses), but do not draw to the edge of the bowl, then put a small piece of dough into the bowl and then put in the chicken, and finally cover the middle piece of dough on the chicken, pinch the four sides tightly with your hands, and then use scissors to round and roll into a rope-shaped edge. Put it in the steamer for 20 minutes, take it out and turn it over another plate, the skin at the bottom of the original bowl has eight corners, and open it one by one like a lotus flower.
Features: beautiful shape, tender chicken, delicious taste.
Red Bad Chicken Wings
Ingredients: 8 pairs of chicken wings (about 750 g)
Excipients: 150 grams of net winter shoots 100 grams of water hair fragrance mushrooms 10 grams of ginger 25 grams of green onions
Seasoning: cooking wine 50 g MONOS glutamate 1 g salt 10 g wet starch 35 g chicken broth 500 g sesame oil 10 g lard 50 g
1． Wash the chicken wings, cut off the tip of the wings, cut each wing into two pieces, and put them in boiling water. Cut the winter shoots into 3.3 cm long, 2 cm wide and 0.7 cm thick slices. The vanilla pair is cut into two pieces;
2． Put the wok on high heat, heat the oil, add wings, green onions, ginger, cooking wine to fry the aroma, add sugar, salt, chicken soup to boil, remove the net foam, move to a low heat and simmer for 1 hour, then add winter shoots, fragrant mushrooms, and simmer until flavorful, pick the ginger, green onion, put the chicken wings into the plate, the soup with wet starch hooked into a thin mustard, add MSG, sesame oil, pour on the chicken wings to make.
Features: Tender taste, radiant.
Fried gossip chicken
Ingredients: 2 light chickens (about 750 g each)
Accessories: 50 grams of fatty pork 100 grams of water chestnut meat 100 grams of tomatoes 100 grams of cucumber 2 eggs Bread Mai Fu 50 grams of ginger and green onion
Seasoning: 1000 grams of lard (100 grams of consumption) 100 grams of sugar 25 grams of white vinegar 4 grams of salt, rice wine, sesame oil, wet starch
1． The chicken is opened to remove the internal organs, washed and divided into 12 legs (each with the first 2 legs and the back 4 legs) with a knife, and then cut into a 4 cm wide circle, smooth the bone and remove the meat and set aside.
2 Marinate the chicken with ginger, green onion, rice wine, sesame oil, sugar, monosodium glutamate and salt for 10 minutes, then dip in flour, pull the egg mixture, sprinkle with bread and wheat, warm the oil to 180 degrees Celsius, and fry until cooked.
3． Stir-fry the water chestnuts, fatty meat, ginger, and green onions, stir-fry them with lard, white vinegar, sugar, sesame oil, and wet starch into a thin paste into a sweet sauce, put them on a plate as a seasoning, and serve together.
Features: fragrant, crispy, crisp, full of color and flavor; meat crispy bone rot, unique flavor.
Onion roasted turkey chicken
Cuisine: Shandong cuisine
Ingredients: 200 g of chicken
Accessories: 30 g chives 15 g ginger
Seasoning: peanut oil 25 g Salt 10 g MONOS glutamate 3 g Sugar 3 g Pepper a little sesame oil 5 g Wet corn starch 20 g Old soy sauce king 10 g clear soup to taste
1． Wash the chicken, cut into pieces, cut the chives into sections, slice the ginger.
2． Heat the pan with oil, add slices of ginger, green onion, chicken, clear soup, add salt, monosodium glutamate, sugar, pepper and cook together.
3． When the chicken is cooked through, use wet corn starch and drizzle with sesame oil.
Features: Fragrant and tender.
Paper wrapped chicken
Accessories: Jinhua ham spices
Seasoning: cooking oil Salt MONOS glutamate Rice wine Starch soy sauce Lard
1． Take the 5-month-old chicken from the farmhouse, slaughter and wash it in spice water, marinate for 1 hour, marinate in sauce for 1 hour, then bake in the oven for 1.5 hours, and put the roasted chicken on cellophane and tin foil.
2． Place special spices in a pan, bring to a boil, pour over the chicken, and add the ham. Then add lard to the pan, heat it and drizzle it on the ham and wrap the concocted chicken.
3． Add salt to a sand pot, put the wrapped chicken in a casserole dish, and bake in the oven for a while.
Features: crispy meat crisp, torn and eaten, unique flavor.
Luo Ding chicken steak
Ingredients: chicken breast 280 g
Accessories: 100 grams of shallots 1 green onion 3 cloves of garlic 4 slices of ginger 35 grams of bean drum
Seasoning: 4 tbsp oil 1 tbsp MSG 1 tsp soy sauce 1 tsp white powder 1 tbsp corn flour 1 tsp salt 1 tsp oyster sauce 1 tsp sugar 1 tbsp sugar
1． Cut the chicken into pieces, mix well with taibai powder and corn flour, marinate until 5 minutes, cut off the green onion, pat the shallots slightly, and chop the garlic;
2． Heat the oil in the pan, fry the shallots for 5 minutes, add the chicken nuggets, then add the shallots, garlic and bean drum and fry for 4 minutes, then add salt, monosodium glutamate, soy sauce, oyster sauce, sugar, water and steam for about 4 minutes, you can serve on the plate.
Features: Smooth and tender, bright and colorful.
Texas Grilled chicken
The traditional flavor of Texas is famous, also known as "Texas spiced boneless grilled chicken". It was originally created by the Texas "Deshun Zhai". During the Guangxu period of the Qing Dynasty, the shop used about 1,000 grams of strong and tender chicken, first fried until golden harmony, and then added mushrooms, fine soy sauce, cloves, sand kernels, grass fruits, white root, fennel and caramel and other spices. This dish is ruddy in color, tender in flesh, fragrant in aroma, more and more fragrant, delicious taste, well received by the majority of customers, and soon became famous throughout the country. Many travelers from south to north to Texas are eager to taste Texas Grilled Chicken.
Ingredients: Chicken
Excipients: mushroom ginger caramel
Seasoning: soy sauce, salt, peanut oil, five spices
1． Live chicken slaughter and hair removal, remove internal organs, wash with clean water, insert the left wing of the chicken from the knife edge under the neck, make the wing tip protrude from the inside of the mouth, pin it on the back of the chicken, pin the right wing of the chicken on the back of the chicken, and then gently break the leg bone with the back of the knife and cross it, plug the two claws into the abdomen, and dry the water;
2． Mix the caramel with water, spread evenly on the chicken, add oil to 80% heat in a wok, fry the chicken until it is golden and harmonious, and drain the oil;
3． Add water to the pot, add fried chicken and five spice packets, ginger, salt, mushrooms, soy sauce, boil after skimming off the foam, shift the heat and simmer for half an hour, until the chicken is crispy, pay attention to keep the chicken skin not broken, the whole chicken is not broken.
Features: ruddy color, bright chicken skin, fat and tender meat, fragrant aroma, delicious taste.
Salt crispy chicken nuggets
Ingredients: chicken breast 700 g
Accessories: 100 grams of lettuce 200 grams of sweet potato flour 15 grams of green onion 10 grams of garlic 5 grams of ginger 1 egg
Seasoning: 15 grams of pretzel, soy sauce, 25 grams of sugar and wine, 5 grams of salt, 1 gram of pepper and monosodium glutamate, 1000 grams of oil
1． Wash and chop the chicken breast into small pieces, first put the soy sauce, sugar, salt, wine, pepper, eggs, green onion, ginger, garlic, MSG into the container and stir well, then mix the chicken nuggets and marinate for 10 minutes;
2 Marinated chicken nuggets are dipped in dried sweet potato flour for use; after the oil is heated, put in the chicken nuggets dipped in sweet potato flour, fry over medium heat, fry until golden and harmonious, and then fish out, drain into a plate with lettuce, and eat with salt and pepper.
Spicy chicken diced
Ingredients: 1 piece of chicken breast 6 pairs of water chestnut
Accessories: 3 tbsp edamame (or green beans) 2 tbsp minced ginger 1 tbsp spicy bean paste
Seasoning: 1 tbsp wine, sugar, and black vinegar each, 2 tbsp soy sauce and 2 tbsp water 1 tsp of white powder, sesame oil, a little MONOS glutamate
Marinade: 1 tbsp soy sauce, wine, and white powder 6 tbsp water
1. Peel and dice the chicken breast, add marinade and mix well for 20 minutes.
2. Cook the water chestnuts and dice them, and blanch the edamame beans.
3. Add 2 bowls of oil to the pot, when it is 8 minutes hot, add the diced chicken quickly until the oil is white, and remove it immediately.
4. Stir-fry the minced ginger in 3 tbsp oil, simmer the wine along the edge of the pan, then add the spicy bean paste, water chestnut, diced chicken, edamame beans and seasonings and stir-fry well.
Note: When marinating chicken breasts, mix well to allow the meat to absorb the moisture, plus the heat is properly controlled, and the fried chicken is smooth and tender like tofu. Water chestnut can be changed to diced bamboo shoots to increase the taste, crisp and delicious.
Stew whole chicken
Cuisine: Hokkien cuisine
Ingredients: 1 fat and tender hen 1000 g
Accessories: 15 grams of shiitake mushrooms 2 grams of ginger slices
Seasoning: 6 grams of salt 3 grams of monosodium glutamate 20 grams of rice wine
1． Chickens are slaughtered and haired, cut open from the back, taking out the internal organs, washing, and scalding in a pot of boiling water;
2． Chicken belly up, head plate to the side, feet chopped off the tip of the claw, bent on the inside, put into the stew bowl, put shiitake mushrooms on the back, add salt, monosodium glutamate, water 500 grams and a little wine, seal the stew cup tightly with cotton paper or kraft paper, put on the steamer basket and cook for 20 minutes, then change to medium heat and steam for 2 hours, remove it, and move it to the soup bowl.
Note: Steam over medium heat for a long time to allow the chicken to taste. The stew cup is tightly sealed to maintain the original taste.
characteristic:
1． Stewed whole chicken is a traditional famous dish in Quanzhou, and the Custom of Quanzhou is to have a wedding feast, like complete, which also means that the feast is high. This custom is still practiced today.
2． The nutrition of chicken is higher than that of pork, especially with less fat, finer muscle fiber, and particularly delicious taste, which has always been used as a tonic.
3． Steamed whole chicken, the original soup juice, not mixed with other flavors, chicken soft and smooth, soup juice sweet, the original taste is not leaky, not greasy, mellow and delicious.
East Ann Zi Chicken
Cuisine: Hunan cuisine
Ingredients: 1 1000 g of 1 tender hen
Accessories: 10 grams of red dried pepper 25 grams of green onion and ginger, etc.
Seasoning: cooking oil Salt monosodium glutamate Yellow wine Chicken sauce starch Pepper white sugar Cheese flour flour
1. Net chicken boiled 7 mature fish out to cool, remove the head, claws, bones after cutting into pieces, wok on the high heat to add oil to 80% heat;
2. Sauté chicken nuggets, ginger shredded and minced chili peppers. Add yellow vinegar, cooking wine, salt, peppercorns, MSG to taste well, add broth and simmer until the soup is dry, put the green onion on the plate.
Features: tender and fragrant, unique flavor.
Square fish steamed chicken
Ingredients: Half a chicken is only about one pound of four square fish about one or two halves
Accessories: Celery 2 strips of leaves chopped ginger a few small slices
Seasoning: Sesame oil, pepper a pinch 3/4 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon light soy sauce 1 teaspoon wine 2 teaspoon corn starch 1 tablespoon oil
1． The earth fish is wiped clean with a towel, peeled and boneless, the meat is placed in warm oil, fried over slow heat, and fished out. When cold, it is crisp and then scooped.
2． Wash the chicken, wipe it dry and chop it, add marinade to catch well, add ginger and fish well, steam on the plate, steam for about 12 minutes, steam the ground fish and celery for another minute, take out and fish well.
Remarks: Square fish is also known as earth fish.
Features: The meat is crispy, oily but not greasy.
Glass crispy chicken
Ingredients: 300 g chicken
Excipients: 15 grams of leeks 15 grams of fatty pork grains 15 grams of water chestnut grains 75 grams of flour 2 eggs
Seasoning: MSG 5 g Minced ham 5 g Sake Salt Pepper Sesame oil a little each 1000 g raw oil (actual consumption 150 g)
1． Thinly slice the chicken with a knife, marinate it in sake and then drape it on a plate to set aside.
2． Place the leeks, fatty meat grains, water chestnuts, minced ham, flour, monosodium glutamate and pepper in a bowl, stir well with chopsticks and brew on top of the chicken, flattening by hand (evenly thick).
3． Heat the raw oil in the frying pan, put the chicken in the frying pan and fry until golden harmony (pay attention to frying), scoop up and cut into 3 cm pieces, use thin starch to put into the bottom of the dish (glass mustard), and then put the chicken on it.
Features: golden color, crispy skin, tender meat, fragrant taste.
Fragrant whole chicken
Ingredients: 1 fat and tender hen
Accessories: 2 shiitake mushrooms with water hair, 2 slices of ham meat
Seasoning: salt MSG 50 g sorghum wine 750 g chicken broth 5 cloves
1． Clean the chicken, cut it from the back, cut it 3 times horizontally, put the chicken belly into the stew bowl upwards, spread the ham slices, shiitake mushrooms, add the seasoning, chicken broth.
2: Put a small cup filled with sorghum wine and cloves in the bowl, cover and seal it tightly, steam for 2 hours and then take out the small cup in the bowl.
Features: fresh and smooth, rich wine flavor, fragrant aroma.
Sauce fried chicken cubes
"Sauce fried chicken" is a traditional dish in Beijing, which can be called the leader of sauce and pop-up dishes. This dish is made with a special Beijing yellow sauce, which is made of soybeans, flour and fine salt. The color is dark yellow, the texture is delicate, the taste is salty and fresh, and it is used to stir-fry vegetables, mix stuffing and fried sauce mix noodles, all of which are suitable, which is very different from the style of sweet noodle sauce.
Ingredients: 150 g chicken breast
Accessories: ginger juice 2.5 g egg white 0.5 pieces
Seasoning: 7.5 grams of rice wine 25 grams of yellow sauce 500 grams of cooked lard 20 grams of sugar (about 40 grams) wet starch 7.5 grams of sesame oil 15 grams
1． After soaking the chicken breast in cold for 1 hour, remove its fat skin and white tendons, cut into 0.8 cm cubes, add egg white, wet starch and 5 grams of water, and mix well.
2． Pour the cooked lard into the wok, heat it to 40% of the heat, add the syruped chicken cubes, quickly use chopsticks to disperse, slide to six ripe, pour in a colander and drain the oil.
3． Pour 15 grams of cooked lard and sesame oil into a wok, heat it over high heat, then add the yellow sauce, stir-fry the water in the dry sauce (the sauce will make a rattling sound through the clouds, and when the sound becomes extremely small, the water will basically be fried), and then add the sugar. After the sugar dissolves, add the rice wine and ginger juice, sauté into a paste, then pour in the diced chicken and continue to fry for about 5 seconds.
Features: rosy and shiny, salty with sweetness, tender and fresh meat, rich sauce.
Heavenly fragrant grilled chicken
Ingredients: 1 net court chicken (1000 to 1500 g)
Accessories: 100 grams of cucumber 100 grams of white onion Salt, minced green onion and ginger
Seasoning: Sweet noodle sauce Pepper sauce Tomato sauce 25 grams of white sugar 50 grams of sesame oil 50 grams of spices Soy sauce Liquor
1． The court chicken is washed and the moisture is controlled. Mix well in a pot of various marinades, rub the inside and outside of the chicken, and bake after marinating in the pot for 24 hours.
2． Heat the oven to 220 to 250 degrees Celsius and place the chicken in a baking dish. Turn every 15 minutes until cooked (about 45 to 60 minutes), remove the sesame oil and slice the chicken on a plate, and serve with ingredients and spices.
3． After washing the cucumber and green onion, cut into a bar code and put it into a plate, and the seasonings are put into 4 plates and the same slice of good chicken is served.
Features: golden and tender color, crisp and tender texture, salty and light taste, rich aroma of medicinal materials, unique, has the effect of tonifying the five internal organs, warming the spleen and stomach, stopping cholera, benefiting qi, strengthening muscles and bones.
Bamboo shoots, shrimp, chicken stew
Ingredients: 1/2 chicken
Accessories: 3 bamboo shoots shrimp 1 tomato 1 garlic 2 teaspoons ginger several slices green onion 3 strips cut into 1 cup of water
Seasoning: wine soy sauce chicken powder sugar star anise corn starch salt each appropriate amount
1． Wash the chicken, rinse dry, chop the pieces, add a teaspoon of old soy sauce and mix well. soaking oil;
2． Wash the bamboo shoots and shrimp several times with water, wipe the water dry, put it in boiling water and boil it for ten minutes, then wash it with clean water, roll it dry, cut it into appropriate length or size;
3． Add four tablespoons of oil, sauté shallots, garlic and tomato sauce, sauté the bamboo shoots and shrimp for a while, add seasoning and boil, simmer for 20 minutes, add chicken to the bowl evenly, simmer for another 15 minutes, taste the mustard, scoop up and put it in the pot to boil, put the green onion, and the original pot is on the table.
Features: Nutritious appetizer, fresh and delicious.
Apple fruit double flavor chicken
Also known as "double flavor chicken". In the past, when the material was not rich, eating chicken was still quite rare, and there was a so-called "no chicken, no feast". But eating chicken is now too common, so the way chicken is cooked will continue to emerge. Like this "two-flavor chicken" in the color contrast and shape of the raw materials, it may make us eat something new in the very familiar chicken.
Ingredients: Chicken wings
Accessories: ginger shallots
Seasoning: edible oil salt monosodium glutamate rice wine starch
1． The chicken wings are boneless, made into an apple shape and marinated.
2． Heat the pan until it is 50% hot, add the chicken wings and fry until golden and scooped up.
3． Wrap the fried chicken wings in tin foil in the shape of an apple and fry them in a frying pan.
Features: fragrant, crisp, tender, beautiful appearance.
Grandpa Chicken
Ingredients: Hen
Accessories: fragrant tea leaves, sugar chips, rice
Seasoning: peanut oil refined brine sesame oil coriander red pepper shreds
1． Slaughter the live chicken, open it and wash it, put it in a pot of boiling water and blanch it slightly, take it out and wash it, and then put it into a pot of slightly boiling fine brine, and cook it for about half an hour or so until it is eight years old;
2． The iron wok is placed on the stove with tin foil, the incense leaves, slices of sugar, rice into the wok, the chicken rack on the wok rack covered and sealed, with high heat until the yellow smoke for a moment, take out the smoked "Tai Ye Chicken", into pieces, plated with vegetables, red pepper shreds, and then drizzled with sesame oil, hot and cold can be eaten.
Features: jujube red color, tender meat and fresh taste, rich tea aroma.
Small fried chicken
Ingredients: tender chicken breast 350 g
Accessories: green shoot net 100 g celery yellow 25 g pickled pepper 15 g ginger slices 15 g garlic slices 15 g green onion 15 g,
Seasoning: 150 grams of lard 10 grams of soy sauce 10 grams of sugar 10 grams of vinegar 2 grams of monosodium glutamate 5 grams of salt 15 grams of cooking wine 50 grams of water bean powder 50 grams of clear soup
1． Cut the chicken breast into 4 cm long and 1 cm thick strips, put the bowl with cooking wine, salt and mix well with water bean flour.
2． Peel the green shoots and cut into strips about 2.6 cm long and 0.7 cm thick. Celery yellow cut into horse ear shape.
3． In a bowl, add soy sauce, sugar, vinegar, monosodium glutamate, soup, and water bean flour to the sauce.
4． Heat the lard in the pot to 70%, add chicken and fry, cooking wine, soaked chili peppers, ginger, green onions, green shoot strips, stir-fry well, under the celery yellow, stir-fry a few times, cook into the sauce, stir-fry evenly, plate into the yard.
Note: Cut the chicken strips evenly. The frying and stir-frying heat should be strong, the oil temperature should be high, and the action should be fast.
Features: The color of the dish is golden, the chicken is tender, salty and fresh, slightly spicy, slightly sour and sweet, mellow and delicious.
Shiitake mushrooms, chicken soup
Cuisine: Yunnan cuisine
Shiitake mushrooms are rich in a variety of amino acids and vitamins, and contain wheat ziol, which is lacking in ordinary vegetables, which can delay aging, soften the old stratum corneum, and improve skin aging caused by sun exposure.
The shell of the enamel casserole is smooth and beautiful because it is glazed. Don't underestimate this layer of glaze, it can not only play a role in beautifying the casserole, but also enhance the sealing of the casserole, so that the casserole will completely retain the delicious taste in the "belly" during the soup making process.
Ingredients: 350 g of chicken.
Accessories: 100 g soybeans 10 g chives
Seasoning: salt appropriate amount Chicken essence appropriate amount Party ginseng 10 grams Rice wine a small amount
1． Soybeans should be soaked for 3 hours in advance.
2． After the chicken is washed, cut into good sized pieces and set aside.
3． Place the washed chicken in boiling water and drain after 5 seconds.
4． Pour out the boiling water, place the chicken, soybeans and all the ingredients in new water and simmer for 4 hours over low heat.
Note: Soybeans must be boiled, because raw soybeans or sandwiched soybeans contain antitrypsin and thrombin that are extremely unfavorable to the human body, which will produce too much gas during digestion, causing bloating and indigestion.
Features: Rich in taste, rich in nutrition, for fitness and beauty products.
Lychee fried chicken diced
Ingredients: 300 g lychee 200 g chicken breast
Accessories: 2 green onions 1/2 each of green and red pepper
Seasoning: (1) 1/4 tsp salt 1 egg white 1 tbsp white powder (2) 1/3 tsp salt 1 tbsp water 1/2 tsp white powder 1 tsp white wine
1． Remove the shell and seeds of the lychee, cut the green onion into small pieces, and cut the green and red pepper into diamond-shaped slices and set aside.
2. Deboned chicken breast into 1.5 cm cubes and marinated in seasoning (1).
3. Start the oil pot and slide the pot 2 times, simmer over medium heat until it is cooked in four minutes, add the diced chicken and slide open, when the meat turns white, then add the lychee, green and red peppers and turn it over slightly to drain.
4. Leave 1 tsp oil in the pot, sauté the chives, then add wine, diced chicken, lychee meat and seasonings (2) in order and stir-fry evenly.
Features: Chicken is tender and delicious.
Home-style spicy chicken
Ingredients: 1 chicken
Accessories: dried chili pepper ginger garlic
Seasoning: cooking oil salt, raw soy sauce chicken essence pepper powder pepper powder chili flour corn starch
1． Chicken chopped pieces, small pieces are appropriate, it will be easier to taste. Wash it clean and you can use boiling water to pass it. Add salt, corn starch, soy sauce, pepper, pepper powder, chili noodles, add some chicken essence and mix well, you can add cooking wine in an appropriate amount. Set aside and marinate for ten minutes, frying the marinated chicken in oil.
2． Cut the peppers into small pieces, cut the ginger and garlic together, add oil to the pot, put the seasonings in and sauté to bring out the aroma.
4． Add chicken nuggets and fry together until the chicken comes out of the oil, during which you can add some peppercorn powder according to your personal taste, and the chicken is already fluffy and ready to come out of the pan.
Features: Crunchy texture, spicy and fragrant.
Lemon drunken fragrant chicken
Ingredients: 500 g of chicken breast
Accessories: one lemon
Seasoning: liquor Cooking wine Water starch Salt white pepper white sand sugar oil
1． Wash and loosen the chicken breast, put it in a bowl and marinate with white wine cooking wine (1 tablespoon) and white pepper (5 grams) for 15 minutes.
2． Cut the lemon in half, leaving a slice for garnishing, and the remaining lemon is squeezed out of the juice for later.
3． Pour oil into the pan and heat over high heat, fry the chicken breast in the pan until slightly charred, turn over, fry until the chicken is tender, then remove, then cut into diagonal slices and place on the plate.
4． Leave some oil in the pot and heat it over low heat, add water starch, salt, white sand sugar and water to boil, then add lemon juice and mix well, drizzle on the chicken breast.
Features: Crispy on the outside and tender on the inside, fresh in taste.
Sticks, sticks, chicken shreds
"Stick chicken shredded" is a traditional famous dish in Sichuan, its fame and magic lies in the fact that the chicken shredded is not cut with a knife, but is torn off with a stick.
Ingredients: 1 tender rooster (about 1000 g)
Accessories: mushroom 10 g green onion 10 g
Seasoning: Sesame oil 20 g Red oil chili 10 g Sesame noodles 5 g Pepper noodles 2 g Sesame paste 5 g Soy sauce 10 g Sugar 10 g MONOSodium glutamate 1 g
1． The rooster is slaughtered and dehaired, the internal organs are removed, washed and boiled in a pot of boiling water for a quarter of an hour;
2． Mix in half a scoop of cold water. When the water is boiling again, turn the chicken over and cook for another 10 minutes, then mix in half a scoop of cold water;
3． After the water is boiled, turn over, use small bamboo thorns to pierce into the chicken, when no blood beads emerge, you can fish it up, soak in cold boiling water for 1 hour, take it out and dry;
4． Brush a layer of sesame oil on the chicken skin, and then slaughter the chicken head, neck, wings, chest, and back ridge, cut the chicken head into two pieces, and beat it with a small wooden stick to make it soft, cut into chopstick-thick strips and plate;
5． When eating, mix red oil chili pepper, sesame powder, pepper powder, sesame oil, mushrooms, soy sauce, sugar, green onion, monosodium glutamate, etc. into a juice, and you can dip it.
note:
1． Chicken can not be steamed for too long, just cooked chicken is smooth and tender;
2． When pounding the chicken with a wooden stick, do not use too much force;
3． The portion size of the sauce should be moderate, and then drizzle before serving.
Features: salty, spicy and sweet, full of five flavors, chicken silky and tender.
Drunken chicken
Ingredients: 1 light hen (about 1500g)
Accessories: sake brewed 200g ginger slices 15g green onion 10g
Seasoning: 50g salt 100g cinnamon 4 small pieces of star anise 4 cloves 6 cloves.
1． Open the belly of the light hen, wash the internal organs, blanch the water in a pot of boiling water, wash and put it in the casserole, fill it with water, bring it to a boil over high heat, and skim off the foam. Add slices of ginger, green onion and cinnamon, move to low heat and simmer until six ripe, skim off the chicken fat, pick off the shallots, ginger and cinnamon. After cooling, remove the chicken, cut into 4 pieces with a knife and place in a container.
2． Add salt, star anise, cloves and rice wine to the chicken soup pot and boil it, skim off the foam and leave the fire, put in the wine to stir well after cooling, use the soup sieving to remove the residue, pour it into the container containing the chicken to submerge the chicken, cover it, soak it for about 12h, take out the chicken and chop it into pieces, plate it, pour the marinade and serve.
1． Chickens should use the hens of the year.
2． Chicken boiling should not be too bad, otherwise the knife is fragile.
Features: The meat is white and tender, and the wine is fragrant.
Glutinous rice crispy chicken
Ingredients: 1 light chicken (about 750 g)
Accessories: 150 grams of glutinous rice 50 grams of diced pork belly Soaked lotus seeds (cut in half, peeled) 25 grams 15 grams of wet shiitake mushrooms 10 grams of ham grains 10 grams of dried shrimp (fish emperor) 10 grams
Seasoning: Lard (consumes 125 grams) monosodium glutamate, salt, pepper, sesame oil
1． The light chicken is "raised to the whole chicken" (poached chicken). The glutinous rice is soaked and drained, cooked in a steamer and removed. Stir-fry all kinds of meat and steamed glutinous rice together, add salt, monosodium glutamate, sesame oil, pepper and stir-fry well, put it into the belly of the poached chicken, sew it tightly in a plate with bamboo skewers, steam it in a steamer basket for about 40 minutes, take it out and flatten it by hand.
2． Stir-fry the chicken over medium heat, put down the lard, burn until it is six or seven ripe, put in and fry the chicken until the skin is golden and harmoniously fished out, cut the chicken head, cut the chicken body into two pieces, and then cut into 4 cm long and 2 cm wide pieces, place it on the plate, and then put the head and tail on it, and build it into the original shape of the chicken. Drizzle with pepper oil and serve. Sauce plate: sweet sauce.
Features: golden skin color, crisp, soft and smooth, fragrant taste.
Tangerine peel chicken diced
Ingredients: 1 net baby chicken (about 1000 g)
Accessories: green onion, ginger slices, tangerine peel, dried chili pepper
Seasoning: salt, soy sauce, monosodium glutamate, cooking wine, sugar, brown oil, vegetable oil
1． Cut off the head, neck, claws and wings of the net chicken, cut it from the back, remove the large bone, cut it into 2 cm square chicken cubes, rinse it again, remove the water, add salt, green onion, ginger slices, cooking wine and marinate for 30 minutes;
2． Cut the dried chili peppers into 1 cm long pieces, cut the tangerine peel into 1 cm square slices, and soak and wash;
3． When the vegetable oil is 70% hot in a wok, add the diced chicken until dehydrated, remove the draining oil;
4． Leave the oil in the original pot, add the shallots, ginger, tangerine peel, dried pepper, peppercorns and sauté the aroma (after fishing out 1/3), add water, cooking wine, sugar, soy sauce, fine salt, boil over high heat, after 10 minutes, skim off the brine foam, fish out the residue in the pot, pour in the chicken cubes and boil, turn the heat down to simmer until the flavor is crispy, about 20 minutes later, use high heat to thicken the marinade, pour in the fished tangerine peel, dried pepper, peppercorns, add monosodium glutamate, red oil and mix well, after cooling.
Features: Rich ingredients and unique taste.
Birds towards the phoenix
"Hundred Birds and Phoenix", also known as "Dumpling Chicken", is one of the traditional famous dishes in Hangzhou. According to records, this dish appeared in Hangzhou as early as before the Ming Dynasty. At that time, wontons were collectively called wontons, so we called them chicken wontons, which was the predecessor of "dumpling chicken chicken". The phoenix is the traditional chicken of China, the king of hundreds of birds, the dumpling chicken as a hundred birds and phoenixes, is sending this good wish: eating this dish, will bring you auspicious happiness.
Ingredients: 1 net tender chicken
Accessories: 200 grams of pork shank meat 1 piece of ham skin 100 grams of high gluten flour 5 grams of green onion knots
Seasoning: Sesame oil 5 ml Rice wine 25 ml MONOSodium glutamate 5 g Cooked chicken fat 15 ml Refined salt 7.5 g
1． Put the chicken in boiling water, drain the blood, and wash it. Take a casserole dish, use a small bamboo rack to pad the bottom, add shallot knots, ginger pieces, ham skin, add 2500 ml of water, bring to a boil over high heat, add 25 ml of chicken and rice wine, and then move to a low heat to simmer when boiling.
2． Mince the leg meat into untouched, add 25 ml of water, 1.5 g of refined salt, 5 ml of rice wine, 1 g of monosodium glutamate, stir until there is mucus, then add sesame oil and stir until filling. Knead the flour into a dough, roll out 20 dumplings, add the filling, wrap it into bird-shaped dumplings and cook.
3． When the chicken is simmering until crispy, remove the ginger pieces, green onion knots, ham skin and steamer, remove the foam, add 6 grams of salt and 4 grams of monosodium glutamate, place the bird-shaped dumplings around the chicken, bring to a boil on the fire, and drizzle with chicken fat.
Features: Tender and crispy Yue chicken, surrounded by thin skin and fresh stuffing of bird-shaped dumplings, vivid image, clear and fragrant soup, rich in nutrition.