Upgrade the palm stewed chicken to see how the "homemade ingredients" are prepared

Flame palm stewed chicken

On the basis of Shaoxing flower carved chicken, it has been improved, not only cooking with a more complex taste of homemade sauce, but also adding pig's trotters and apricot abalone mushrooms, which makes the taste level richer.

Initial processing:

1. 1 yellow chicken (about 1 kg in weight) is slaughtered and rinsed with water.

2. Wash 300 grams of pig's trotters, chop into 6 small pieces, add 5 grams of green onion and 5 grams of ginger slices and steam them in the steaming box for 1 hour, remove and let cool.

3. Wash 100 grams of apricot abalone mushrooms, slice them, put them in a pan of oil that is 50% hot, and drain the oil.

Cooked treatment:

Put in the sand pot clean chicken, steamed pig's trotters, oiled apricot abalone mushrooms, add 400 grams of homemade sauce, 50 grams of flower carving wine, 900 grams of water on high heat, turn to low heat and simmer for 40 minutes, then turn the heat to high for 20 minutes to collect the juice, turn off the heat and serve.

Technical key:

1. Add 10 kg of water to the soup bucket, add 25 grams of cinnamon, fragrant leaves and white root after boiling, turn off the heat and let it cool, soak overnight, fish out the spices, leaving only the spice water.

2. Spice water add 6 kg of flower carving wine, oyster sauce, soy sauce 750 g each, Meiji umami juice 800 g, brown sugar I kg, rock sugar 1.5 g, until the saccharification is opened, turn off the heat and let it cool.