Sauce chicken
1. Raw materials
1 light chicken (about 2000g) 6g of red yeast rice, 15g of green onion, 15g of cinnamon, 2 star anise, 15g of ginger, 15g of rice wine, 15g of soy sauce, 50g of rock sugar, 5g of refined salt, 10g of sesame oil.
2. Production method
(1) Make a small opening under the soft ribs of the chicken's right wing, cut off the feet and feet to wash, blanch it with boiling water, wash off the blood stains, and rub it evenly in the chicken's abdominal cavity with fine salt.
(2) Wrap the green onion, ginger, cinnamon, star anise and red yeast rice in a casserole dish with white gauze, add 1500g of water, cook the sauce over medium heat, then put the chicken into the sauce, add rice wine, soy sauce, rock sugar, fine salt, and cook the chicken over low heat until it is seven ripe.
(3) Remove the spice bag from the pot, thicken the sauce over high heat, and pour it on the chicken several times until the chicken glows and drizzle with sesame oil.
3. Features
The color is like a rose, sweet and salty.
Remarks: Red Yeast (Latin scientific name: Monascus purpureus Went), alias: Red Aspergillus, Red Yeast, is a long-established Chinese herbal medicine. It is a red yeast rice made of mycelium parasitism of the fungus Aspergillus flavoridae on japonica rice, which is initially colorless, gradually turns red, and is purple-red in old age. It is distributed in Hebei, Jiangxi, Zhejiang and other places in China. It has the effect of strengthening the spleen and digesting food, activating blood and dissolving stasis. It is often used for dietary stagnation, abdominal distension, red and white diarrhea, postpartum lochia, and bruises.
Indications for function: activate blood and dissolve stasis, strengthen spleen and digest food. The main diet is stagnant; the abdomen is full; the red and white diarrhea; the postpartum lochia is inexhaustible; the bruises are bruises.
