White chopped river chicken

Source: Longyan Municipal People's Government Network

　　White chopped river chicken is the most prestigious famous dish in Changting, known as "the first big dish in Tingzhou". Changting folk cooking hetian chicken has a variety of methods, including crispy chicken, oil-dried chicken, white dew chicken, eight treasures whole chicken, salt wine chicken, of which the ginger juice white chopped river chicken is the most famous, has always been listed as the first Hakka recipe in western Fujian. The chicken must be a special hetian chicken produced by Changting, and the cooking wine must be the rice wine cooking wine produced by Changting to make this dish tender and not greasy, fragrant, golden buttery, very tempting. The original plan is original, fresh and crisp, smooth and tender.

Chinese white chopped river chicken

The English name is baizhanhetianji

The main ingredients are Kawada chicken, shallots

Classification of Fujian cuisine is Hakka cuisine

The taste is fresh and crisp, smooth and tender

Origin Changting County

Brief introduction

Cooking method

< h2 class="bk_tit6" > introduction</h2>

　　Changting River field chicken is one of the five famous chickens in China. The "Chinese Recipe" says: "Hetian chicken originated in Hetian Town, Changting County, Fujian Province. "It is rumored that Emperor Tang Ming liked to fight cocks in the Qingming Dynasty, and the chicken fang was located in the two palaces. Li Bai has "... Road to the cockfighter, crown cover He Huihe. The nose is dry and the pedestrians are resting...". Cen Shan's "Sacred Chicken Nursery Rhymes" Yun: "Children do not need to read, and cockfighting is better than reading." The Jia family is thirteen years old, and the rich and glorious generation is not as good as..." According to folklore, during the Tang Kaiyuan period, the Hetian chicken was selected to be sent to Chang'an and listed as one of the fighting cocks. For a time in the Ming Dynasty, cockfighting was also prevalent. Kawada chickens are sent to Kyoto, once known as the cockfighters, and always win.

　　However, now The Riverfield chicken is well-known at home and abroad, not because of its good fighting, but because of its gorgeous appearance, golden skin, tender and sweet flesh, and rich nutrition. River field chicken has distinct characteristics. Rooster, three yellow, three black, three fork red. That is, the mouth is yellow, the feet are yellow, the whole body hair is golden; the tip of the two wings has 3 to 5 pieces of semi-black flat hairs, and the tail end has 7 to 9 pieces of black and green hair curved in the back; the top of the cockscomb is trigeminated. Bright red. The hen has short round legs, a yellowish coat on the whole body, black spots like broken rice in the neck hair, slightly large and short hairs at the wing tips and tail ends, and a bright red crown. Standard river chickens are classified as a valuable commodity for the export of live chickens. In the autumn of 1964, in the guangzhou international trade fair famous chicken competition, the international merchants evaluated it from five aspects: body shape, xiao yong, weight, coat color, and meat quality. Listed as the second chicken in the world. Changting folk cooking methods of chicken are various and varied, while ginger shibai chicken is more common, which is a must for feasts. Among the white chopped chickens, it is also the most famous for the white chopped River chicken, which is highly praised for its fragrant, crisp, refreshing, tender, smooth and easy to peel off the bone, and is a famous special delicacy in Tingzhou since ancient times, and has always been listed as the first hakka dish in western Fujian; its chicken head, chicken feet, and chicken wing tips are the best ingredients for wine, according to the saying of "a chicken head seven cups of wine, a pair of chicken feet to drink a pot". In 1986, the "White Chopped River Chicken" made by chef Zhang Maosheng in the Provincial Fujian Cuisine Competition won the title of local special flavor dish. Chefs such as Li Yisheng and Lin Yiting of the former Wangjiang Building, Shen Debiao of the hotel, and Huang Yan of Jinsha Restaurant are all good at cooking. Nowadays, many restaurants have productions.

< h2 class= "bk_tit6" > cooking method</h2>

　　The production process of white chopped river chicken is as follows:

　　[Raw Materials]

　　1 Hetian chicken (preferably a rooster on the New Year's Eve, followed by a chicken that has not laid eggs in that year, weighs about 1.25 kg, the rooster weighs about 1.5 kg to 1.75 kg), 25 grams of green onion and ginger (purple ginger is preferred), sesame oil, and salt.

　　[Process]

The raw chicken is slaughtered, bloodshot to clean the hair, rinsed, a small opening from the anus at the back of the abdomen, the internal organs are removed, and the blood is thoroughly washed.

　　White onion, green onion, purple ginger and a little salt, chop into juice, add sesame oil boiling water to pour into ginger and onion juice (can also be boiled in the pot ginger and shallot juice), put on a plate and set aside.

　　Put the whole chicken into a large pot, fill it with water, simmer for one to two hours (to see the quality of the chicken, the hen takes a short time, the rooster takes a long time) until the skin is yellow and tender (pay attention to the heat and the turning of the chicken during the cooking process, the chicken skin has not yet cracked is better), take out the wind cool, chop into chicken pieces, and put it on a neat plate.

　　Drizzle the ginger shallot juice on the chicken on the plate (you can also take a small plate of ginger and shallot juice aside and dip the juice before eating) and serve.

　　[Features]

　　Golden butter bright, fragrant meat, very tempting, original, fresh and crisp, smooth and tender.