The preparation of the salt and pepper eight treasure chicken

Ingredients: 1 tender hen (about 1000 g). Glutinous rice 25 grams, fresh pea rice 25 grams, lotus rice 25 grams, Barren 25 grams, mustard 25 grams, Jin Jun 10 grams, ham 15 grams, Xiangyin 15 grams. 15 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 15 grams of egg whites, 15 grams of bean flour, 500 grams of vegetable oil, 10 grams of sesame oil, 15 grams of pretzel salt.

method:

After the hen is slaughtered and washed, the whole material comes out of the bone. After washing, spread the cooking wine and salt and set aside.

Fresh pea rice is boiled in boiling water, hulled and floated in clean water. Wash the glutinous rice and cook until over-the-top.

After the lotus rice is stripped of its heart, it is washed and swollen with the amaranth and the mustard, and it is submerged with water in a bowl and steamed in a basket. The golden hook is swollen and finely chopped with ham and vanilla.

Then mix the above ingredients, add salt and evenly, from the neck knife edge into the chicken belly, lock the opening with a bamboo skewer, first boil in the boiling soup for a few minutes to fish out, the chicken wings turned over to the back of the plate, clamp the chicken head, and then put into the steaming bowl, basket steaming for about two hours (to the extent that the bamboo chopsticks can break the chicken wings).

Remove to cool, dry and spread with soy sauce and egg white bean flour. Place the wok on high heat, heat the oil (180 ° C), put the chicken into the golden brown and fish it out, drizzle the sesame oil, remove the bamboo skewers, and use a knife to cut the chicken breast and abdomen into diamond-shaped pieces (to the extent of breaking the skin). Serve on a pretzel plate.