Drunken crab stewed chicken is a traditional dish in Jiangsu Province, which belongs to the Su cuisine family. Two fresh cooked together, chicken crisp soup mellow, wine fragrant, fresh and salty food. In a chicken stew, this dish has a unique flavor. It is made from old hens, drunken crabs, cooked ham, etc.
raw material:
One live old hen (weighs about 750 grams) and 150 grams of drunken crab. Cooked ham slices 25 g, shiitake mushrooms 15 g, bamboo shoot slices 25 g. 40 grams of rice wine, 25 grams of green onion, 25 grams of ginger, 7.5 grams of refined salt.
Preparation Method:
The chicken is slaughtered and cleaned, together with the gizzard, liver and heart, put it in a pot of boiling water and slightly blanched, fished out and washed, put it into a casserole with bamboo grate cushion (chicken belly facing upwards), and add water to submerge the chicken body. Add the rice wine, green onion and ginger, take a flat plate and press the chicken body, cover with a bowl. Bring the casserole dish to a boil, skim off the foam, gently simmer for 3 hours until crispy, remove the flat plate and bamboo grate, pick off the green onion and ginger, and cut the wrist, liver, and heart into slices. Chicken belly facing upwards, put in drunken crab and drunken crab brine, casserole dish and then boil, skim off the foam, add fine salt, sliced ham, mushroom slices, bamboo shoot slices and gizzard liver, heart slices spread on the chicken, boil over medium heat.
peculiarity:
Two fresh cooked together, chicken crisp soup mellow, wine fragrant, fresh and salty food. In a chicken stew, this dish has a unique flavor.
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