Shouguang's tiger head chicken is a traditional folk private dish and belongs to the intangible cultural heritage of the provincial level. The tiger head chicken stewed in the big iron pot in the countryside simply amazed me.
This dish is our Specialty of Shouguang and is mostly featured at our traditional local wedding receptions, Chinese New Year's Eve meals or at the tables of special guests. Ordinary people do not do it, as can be seen from the name of the tiger head chicken, which is definitely the big dish of the town house finale.
The practice of tiger head chicken is also very complicated, generally it is necessary to use Shouguang's unique free-range Cilun chicken, the kind that goes to the ground. Next, I will introduce the method of Shouguang Tiger Head Chicken to you, quickly collect it, and take a small book to write it down.
Step 1: First prepare a Shouguang Cilun chicken, chop into small pieces, blanch the water in the pot, drain the water, and set aside for later;
Step 2: Prepare flour, starch, eggs, cooking oil, salt and monosodium glutamate. To adjust the batter, be sure to use warm water to adjust the batter, not too thin nor too thick. After adjusting, be sure to try it to see if there are any knots, and if so, continue to stir until the stirring is even:
Step 3: Pour the chicken pieces that have just been blanched in water into the mixed batter and stir well, so that each chicken nugget is evenly wrapped in the batter;
Step 4: Start the pan to burn the oil, cool the oil, fry the chicken nuggets, fish out after setting the shape, and then fry it again until the chicken nuggets are fried, fry the golden brown to fish out the oil control, and set aside.
Step 5: Add a small amount of water, add a little soy sauce, salt and bring to a boil over high heat;
Step 6: Prepare leeks and coriander, cut the leeks into small pieces, cut the coriander into minced coriander, and set aside;
Step 7: After the soup has boiled, add the fried chicken nuggets and continue to boil on high heat. After opening the pot again, add the freshly cut leek segments and chopped coriander, add the chicken essence, cover the lid, bring to a boil again, turn off the heat and wait for five seconds, then you can put it out and serve.
If you like potatoes, you can also add some potatoes to stew together, but the authentic tiger head chicken does not have potato nuggets. When you finally come out of the pot, drizzle with sesame oil, wow, the whole room is filled with aroma.
This dish must first drink a mouthful of soup, the essence is in the soup, ah, the taste is super amazing. Taste the chicken nuggets, the batter wrapped on the outside is already very soft and rotten, the chicken inside is also very tender, and the chicken is better than the chicken in the breeding farm, and there is no evil smell. I can't stop tasting it, this dish is good, it is more expensive steamed buns, and I can eat more than one steamed bun every time.
If you like a small partner, you can hurry up and try to do it, hurry to buy materials, and go home at night to make tiger head chicken to eat. Little friends, what are you waiting for, the heart is not as good as action.
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