The traditional carved chicken is a traditional dish in Cantonese cuisine, and it is also quite laborious in production, and the whole chicken needs to be marinated in advance and then steamed in a steamer.
The flower carved chicken cooked in this way may completely absorb the aroma of the flower carving wine into the chicken, and it will be tender and delicious to eat.
If you want to eat a carved chicken at home that is comparable to a hotel, is there a time-saving and labor-saving cooking method?
The answer is of course yes, and Today Morning Light is here to teach you how to quickly cook a delicious pot at home: home-cooked flower carved chicken!
In order to speed up the cooking speed, this home-style version of the carved chicken is changed to a small piece of chicken nuggets; at the same time, the steaming is changed to stewing, in order to achieve the purpose of quickly absorbing the aroma of the flower carving.
With these improvements, the pre-production pickling operation can be eliminated to achieve the purpose of saving time, and these operations can be operated in a frying pan, which is not at all as complicated as the traditional flower carving chicken.
<h1 style="text-align: left;" > ingredient list</h1>
Chicken × 600 g
Ginger × 15 g
Garlic × 30 g
2 shallots ×
Garlic seedlings × 1
Celery × 1 stalk
Red and yellow peppers × to taste
Black sesame sesame oil × 1 tablespoon
Vegetable oil × 1 tablespoon
Chili sauce × 1 tablespoon
1 tablespoon of soy sauce ×
Oyster sauce × 1 tablespoon
Sugar × 1/2 tablespoon
Flower carving wine × 100 ml
Water × 100 ml
<h1 style="text-align: left;" > detailed cooking steps</h1>
-= Step 01 =–
First, let's prepare the ingredients.
Slice 15 g of ginger and set aside; cut red and yellow bell peppers into small pieces; slice 1 garlic seedling and set aside; 1 small celery tree with the leaves removed and cut into sections; 2 shallots cut into sections and set aside, and finally chop the chicken into small pieces and set aside.
-= Step 02 =–
Add 1 tablespoon of black sesame sesame oil and 1 tablespoon of vegetable oil to the pot, then pour sliced ginger, garlic and white shallots into the pot.
Then heat the pot over medium heat, then turn to low heat and sauté slowly until the onion is sautéed until a brownish yellow color begins.
-= Step 03 =–
Lay the chicken nuggets flat in the pan, turn the heat to medium heat and fry the chicken nuggets until they are completely discolored, then turn the chicken over until the chicken is all golden brown.
-= Step 04 =–
Then add 1 tablespoon of chili sauce and stir-fry the chicken with chili sauce until the aroma of chili sauce is strong.
-= Step 05 =–
Then add 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1/2 tablespoon of sugar and stir-fry the ingredients well with the chicken.
-= Step 06 =–
Pour 100 ml of flower carving wine and 100 ml of water into the pot, when the soup in the pot is boiled, cover the pot, turn the stove to low heat, and simmer for 20 minutes.
-= Step 07 =–
Prepare a small casserole dish and preheat over low heat.
Remove the lid of the simmered chicken and turn the heat to a boil for about 1 minute, so that the excess alcohol can be quickly volatilized.
Pour small pieces of red and yellow bell peppers into the pot, stir-fry slightly, stir-fry the chicken, soup and bell peppers evenly, and then turn off the heat.
-= Step 08 =–
Pour stir-fried chicken, bell peppers, broth and other ingredients over high heat into a preheated casserole dish.
Finally, put the celery, garlic sprouts, and shallot leaves into a casserole dish, cover the casserole lid and serve.
<h1 style="text-align: left;"> points and tips</h1>
-= Tips and Point 01 =–
If you're a friend who doesn't like green or bell peppers very much, you can replace them with other side dishes such as asparagus and shiitake mushrooms, which will not affect the taste of flower carved chicken at all.
If you really can't do it, you can also omit the side dishes, or appropriately increase the amount of celery and garlic seedlings, but you should increase it moderately, avoid using too much, and let the chicken and the side dish host and guest be heterogeneous, and it is not worth the loss.
-= Tips and Point 02 =–
The use of black sesame sesame oil and vegetable oil in a 1:1 amount is used to make the final soup more fragrant, while reducing the "punch" of the flower carving wine and chili sauce, so as to achieve a balance of taste.
This method can be used in many dishes, but it is important to pay attention to the heating of sesame oil alone, adjust the stove to a low heat, in case the temperature is too high to make the sesame oil bitter.
-= Tips and Point 03 =–
In the choice of chicken is more casual, in addition to the separate chicken breast as far as possible not to use, other parts of the chicken are very suitable for making Carved Chicken.
Because chicken breast without special treatment, under such a short period of stew, it is difficult to cook a good taste, and its coarser fibers are not suitable for this practice.
-= Tips and Point 04 =–
When the chicken is fried in the pan, try not to turn the noodles prematurely before it is fully cooked, so that the cooked chicken stuck to the bottom of the pan will be torn apart from the unripe chicken.
First, its appearance will deteriorate, and second, it will also lead to the rapid gelatinization of the separated small pieces of chicken, resulting in a bad taste and affecting the overall taste of the carved chicken.
-= Tips and Point 05 =–
Friends who do not like spicy may be more concerned about this 1 tablespoon of chili sauce, in fact, the final taste is not too spicy, most of these spicy flavors will be neutralized by flower carving wine, and his seasoning effect is also great.
If you really feel that spicy can not be eaten, you can change it to Korean hot sauce, this kind of hot sauce mixed with white sugar and starch tastes more peaceful than Chinese hot sauce, and the seasoning effect is not bad.
-= Tips and Point 06 =–
Chicken is different from other meats, compared to pork, beef, it is very easy to cook, cooked, so unless you use farm chicken, otherwise the simmering time should not be too long, because it is easy to cause chicken deboning, completely tasteless.
Usually, 20-25 minutes of simmering time is sufficient for the vast majority of chickens, unless you are going to use it to stew chicken soup.
-= Tips and Point 07 =–
If you don't have a small casserole like Morning Light at home, you can also put the prepared carved chicken directly on a plate or large bowl, as long as it is served as soon as it is hot.
If you want to put it into the casserole dish like M&G and eat it, it is best to preheat the casserole in advance over low heat, which can play a thermal insulation effect, and can continue to provide heat to the carved chicken in the pot after serving.
<h1 style="text-align: left;"> the morning light shatters</h1>
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