"Eight treasures" as the name suggests is eight kinds of ingredients made of eight treasure chicken, but there are many kinds of eight treasure chicken, today to share this practice in the private restaurant, let's take a look at how to make it!
Ingredients: about 700 grams of net hen, about 50 grams of shiitake mushrooms, about 50 grams of cooked ham, about 100 grams of chicken broth, about 25 grams of cotton sugar, about 50 grams of cooked winter shoots, about 50 grams of lotus seeds, about 50 grams of cooked pork, about 75 grams of soy sauce, about 2.5 grams of refined salt, about 50 grams of glutinous rice, about 25 grams of coix rice, about 25 grams of coix rice, about 25 grams of Shaoxing wine, about 5 grams of minced green onion and ginger, about 15 grams of green onion, about 10 grams of ginger slices, 10 grams of wet starch, about 500 grams of cooked lard.
Production method: after the net chicken is rinsed, cut a two-inch long mouth from the neck of the chicken, pull out the neck bone, and then cut it at the slaughter, pay attention to the chicken neck skin and chicken head can not be broken, just cut off the neck bone, so that the bone is removed from the meat. Flip the chicken down, turn it over with a knife to remove the bones on the meat, can not break the skin, after the bone is removed, then turn the skin and meat into a prototype to wash, into a pot of boiling water, slightly scalded. After scalding and tightening, apply the soy sauce while hot, then tie a knot in the skin of the chicken neck, expose the chicken head, evenly smear the soy sauce, and set aside. Important reminder, when deboning, do not rush to slowly remove, do not break the skin on the line.
Then cut the bamboo shoots, lotus seeds, shiitake mushrooms, ham, and pork into cubes. Wash glutinous rice, mustard rice and barley. Heat the empty wok, add about 75 grams of cooked lard, then add the minced onion and ginger to simmer the aroma, put in the ingredients that have been washed and cleaned before and cut into cubes, and then pour a little Shaoxing wine about 10 grams, about 25 grams of soy sauce, a little salt about 1 gram, about 10 grams of sugar, a little msg of about 1 gram, about 100 grams of chicken broth, no chicken broth can be used with water, boil, all the ingredients are mixed evenly and poured into a large bowl or basin. Slowly pour the prepared ingredients into the chicken belly, fill in the other gaps, fill in, find a thin hemp rope to close the mouth, and tie the tail end of the chicken ass tightly. Heat the empty pan, pour in the oil, salad oil, burn until it is 70% or 80% hot, put in the chicken with a good mouth, fry until slightly golden brown, drain the oil. (Here I will say that this dish does not need to be fried in some places, it is directly steamed in the basket, and finally poured into the pot with juice. Without frying is the following, frying is more complicated processing process, fried taste will be more sticky, soft rotten, are all a hundred.
Put the chicken belly down into a casserole pot with a bamboo mat, add water to submerge the chicken body, and then add the green onion to form a knot, ginger slices, Shaoxing wine about 15 grams, soy sauce about 50 grams, sugar about 15 grams, salt a little about 1 gram, according to personal taste salty light seasoning. Bring a casserole to a boil, turn to low heat and simmer until about 40 minutes until thoroughly cooked, and the degree of rottenness can also be mastered according to personal customization. After waiting, pick out the green onion and ginger, slowly fish out the plate with the chicken belly facing upwards, slowly remove the fine hemp rope, collect the soup in the casserole pot, and pour it on the chicken when it is thick.
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