Miyoho chicken
〔Main ingredients and accessories〕
Fat and tender rooster... 1000 g
Sweet wine brewing............ 25 g
Egg............ 1 pcs
Ginger slices............... 5 g
Chili peppers......... 20 g
Garlic slices............... 5 g
Sweet sauce............... 10 g
Mustard powder......... 15 g
soy sauce............... 10 g
Stock............... 15 g
table salt............... 5 g
vegetable oil............ 500 g
〔Preparation Method〕
1. Remove the chicken bone, remove the head, wings and claws, take 200 grams of clean meat, and use a knife to beat the inner layer vertically and horizontally
Cut into 2 cm cubes and mix well with egg whites, salt, soy sauce and water.
2. Mix soy sauce, vinegar, sweet wine, watercress and broth into a sauce and set aside.
3. Heat the wok, inject oil and heat it to 70%, pour the stacked chicken into the spoon and quickly scatter it to the table
The face changes color into a colander to filter the oil.
4. Leave 50 grams of oil in the pot and heat it, sauté the chili peppers in the pot to bring out the aroma, then add the appropriate amount of sweet sauce and garlic
Slices, ginger slices stir-fry a few times, about to burst the chicken under the pot quickly stir-fry, pour in the mixed juice, stir-fry a few times with a spoon,
End away from the fire, bump twice, start the pot and serve.
〔Process Key〕
1. If there is no sweet wine brewing in this dish, you can replace it with sugar and cooking wine, and cut the nail slices with ginger slices.
2. When cooking, use high heat and move quickly. After the pot is heated, slide the pan with oil and replace it with a new oil, and so on
Bar pot can be avoided.
3. Stir a few times before the juice is put into the pot to avoid the mustard from settling the bottom of the bowl.
〔Flavor characteristics〕
1. "Gongbao chicken" is a traditional famous dish in Guizhou. During the Tongzhi period of the Qing Dynasty, Ding Baozhen, a Qianren, served as the general manager in Sichuan
When he was supervising, he liked to cut the rooster into cubes and stir-fry it, and he often feasted on guests with this dish, which was highly praised. cause
Ding Baozhen official worshipped prince Taibao, and in the Qing Dynasty, those who had the title of Prince Taibao or Prince Shaobao were customarily honored
"Gong Bao", so people often call Ding Baozhen "Ding Gong Bao", and praise the fried chicken he created as "Gong Bao"
Chicken Preservation".
2. The cooking method of Miyochi chicken was passed on to the people, and was developed and improved by the chefs of the restaurant, gradually
It forms a famous dish and spreads throughout the country. In foreign countries, there is also a high reputation. As early as 1925, a guiyang surname was Zhao
To study in Japan, often cook official bao chicken to entertain xueyou, after eating praise, there was "Mr. Zhao chicken" at that time
Name. Since then, Miyaho chicken has also become popular in Japan.
3. Due to the different living habits and hobbies in various places, the local kung pao chicken has its own characteristics. Only Chuan and Qiangongbao
Chicken has three main differences: First, The Qianwei Gongbao chicken uses rice chili peppers (dried peppers are washed with warm water,
Add garlic and ginger in a bowl of spring velvet to form a rice dumpling), Sichuan miyaho chicken with a barrel of chili peppers (wash the dried spicy
Cut into sections and barrels); second, Sichuan-style Gongbao chicken is fried with peanuts and rice, and Qianwei Gongbao chicken is not added;
Third, Qianwei Gongbao chicken is used with sweet sauce, and Sichuan Gongbao chicken is not used.
4. This vegetable oil is not greasy, spicy but not fierce, the meat is tender and crisp, the taste is delicious and fragrant, and it is a good meal for wine and rice,
Bright juice bright oil is a good product.