Chickens can't be made, come on, Chef teaches you to do it!

Speaking of called hua chicken, it is a famous food in the country, but as a senior diner and chef, we must not only taste its taste, but also understand its history, in order to better improve ourselves, today Ah Kun will talk about this famous Jiangsu dish "called Hua Chicken".

It is called huaji as a famous dish in Changshu, Jiangsu, also known as yellow mud simmered chicken. Legend has it that in the late Ming and early Qing dynasties, there was a man named Huazi in the foothills of Changshu Yushan Mountain, who accidentally got a chicken, but suffered from the lack of cooking utensils, the seasoning was helpless, after slaughtering and offal, he smeared yellow mud with a wool map, put it into the firewood and simmered it, and knocked off the mud shell. Chicken feathers fall off with the shell and the aroma is overflowing. When Qian Muzhai, a university scholar living in seclusion in Yushan, passed by, smelled the incense and tasted it, he felt that its taste was unique, so after inquiring about the production method, he returned home and ordered his family to add a little seasoning, and it was more beautiful to concoct the method. Since then, it has been passed down to the people and has become a famous dish, this dish opens the mud shell, the whole house is fragrant, and the entrance is crisp and fat.

Prepare raw materials for a light chicken weighing about 1 kilogram, soy sauce 450 grams, rice wine 50 grams, refined salt 3 grams, sugar 25 grams, cooked lard 50 grams, lotus leaves 2 sheets, cellophane 1 sheet, wrapping paper 1 sheet, shrimp 50 grams, diced pork 100 grams, 50 grams of diced chicken, 25 grams of diced ham, 25 grams of diced shiitake mushrooms, 4 grams of cloves, 5 grams of star anise, 0.5 grams of minced jade fruits, 25 grams of green onions, 10 grams of ginger rice.

1, the light chicken (it is best to choose the mother three yellow chicken produced in Yushan) wash, use the back of the knife to break the chicken wing bone, leg bone, tendon bone (can not break the skin), put into the bowl and add, soy sauce, rice wine, fine salt, wipe well and marinate for one hour and then take it out. Grind 2 cloves and 1 star anise into minced pieces, mix with the minced jade fruit and rub over the chicken.

2: Place the clean wok on the stove, scoop in the cooked lard and cook until it is 50% hot, add the green onion, ginger rice, star anise and sauté, then add the shrimp, diced pork, diced chicken, diced ham, diced shiitake mushrooms, stir-fry well. Cook 25 grams of rice wine, add 25 grams of soy sauce, and fry the sugar until it is broken. After the filling has cooled, fill the chicken belly with the filling from the knife edge under its armpit, stuff the chicken head into the knife edge, and put a clove on each armpit.

3, with lard oil tightly wrapped chicken body, first wrapped with a lotus leaf, and then wrapped with cellophane wrapped in a layer, the outside of a layer of lotus leaves, with a thin hemp rope tied into a long round shape.

4, the wine altar mud into powder, add water to mix, spread flat on the damp cloth (about 1.5 cm thick), and then put the bundled chicken in the middle of the mud, the four corners of the wet cloth to pick up the tight bag, and then remove the wet cloth, and then wrap it in wrapping paper.

5, put the mud-wrapped chicken into the oven, bake at high temperature for about 40 minutes, switch to medium temperature for about an hour, and finally bake at low temperature for about 1.5 hours (if the mud wrapped in chicken is dry and cracked during baking, it should be filled with wet mud in time). Remove, knock off the mud, untie the fine hemp rope, remove the lotus leaves, cellophane, drizzle with sesame oil and serve.

Such a time-tested chicken is completed, and you are guaranteed to eat it, and you can't stop eating it!