Bowl chicken is a local traditional snack in Leshan, Sichuan, which belongs to the Sichuan cuisine family. It has a history of hundreds of years since the Qing Dynasty. It is made by mixing a pottery bowl with spicy seasonings and boneless chicken slices with a variety of spices. It has the characteristics of crispy meat, spicy and fragrant, sweet and salty. Today I share with you a full set of technical formulas for Sichuan "Bowl Chicken", super detailed, bought with 6800, learn to open a store, like the collection after slowly use.
Ingredients:
200 grams of three yellow chicken nuggets boiled in water, 100 grams of marinated chicken gizzards, and 100 grams of cooked boneless chicken claws.
ingredient:
100 grams of shredded bamboo shoots, 20 grams of cooked sesame seeds, 20 grams of chives.
seasoning:
Fresh spicy sauce 130 g, red oil 5 g.
Spicy sauce recipe:
1, star anise 15 grams, Yamana 15 grams, cinnamon 15 grams, coriander leaves 10 grams, southern ginger 10 grams, coriander 50 grams, ginger, green onion 25 grams each, millet spicy 20 grams, chicken soup 1000 grams, minced onion 15 grams.
2, 900 grams of basic juice, 30 grams of Li Hong brand flower pepper oil.
make:
Chicken broth under the pot, add ingredients 1, simmer for 30 minutes until flavorful, beat the dregs, add 900 grams of base juice to a boil, add flower pepper oil and serve.
Base juice recipe (can be modulated approximately 6000 ml):
raw material:
200 grams of celery, 200 grams of carrots, 50 grams of coriander (ligatures), 50 grams of chives, 50 grams of onions, 50 grams of ginger, 50 grams of dried shiitake mushrooms.
Meiji umami juice 400 ml, chicken powder 150 g, rock sugar 250 g, light soy sauce 600 ml, fish sauce 100 ml, dark soy sauce 50 ml, pepper powder 10 g, water 5000 g.
1: Wash the parsley, onion and carrots, cut into hob pieces, cut the chives into sections, and use the knife to beat the ginger and set aside.
2: Add a little oil to the wok, heat the celery, coriander, carrots, onions, ginger and chives, and sauté over low heat to bring out the aroma.
3: Put the fried vegetables and the soaked dried mushroom stalks together in the soup pot, add water to the boil, then turn the heat down and cook for 10 minutes, fish out the vegetables, and keep the vegetable soup for use.
4: Add Meiji umami juice, chicken powder, rock sugar, fish sauce, soy sauce, soy sauce, soy sauce and pepper to the vegetable soup, and bring it to a boil over high heat again. In the kitchen, seafood sauce is one of the most widely used basic sauces, steamed fish, white seared, oil and other dishes are used.
At present, many seasoning brands have produced finished seafood sauce, which has a stable taste but less personality when used more. Homemade soy sauce can reduce costs, while the chef of "Emei Town" will use seafood sauce as the basic juice, extend its application, and bring out more sauce suitable for their own kitchen, which is not only convenient for the unified taste of the product, but also speeds up the speed of serving.
Preparation Method:
(1) Put the bamboo shoots into the bottom of the bowl, place the three yellow chicken nuggets, chicken gizzards and chicken claws evenly on top, drizzle with spicy sauce and drizzle with red oil.
(2) Sprinkle the cooked sesame seeds and add the chives.
Production key:
The gizzards and chicken claws are boiled in white brine to keep the chicken tender.
Thank you all for reading. Hope that helps.