Lotus Fragrant Boneless Chicken [Zhejiang Cuisine]

【Dish name】 Lotus fragrant boneless chicken

【Cuisine】 Zhejiang cuisine

【Features】 The shape is complete, the color is white, the flesh is tender, and the lotus fragrance is rich.

【Raw Materials】

One hen (weighs about 1250 grams) and 150 grams. 25 g, water hair 25 g, macaroni 150 g. 5 grams of raw chunks, 15 grams of wet starch, 15 grams of cooked lard, 10 grams of green onion knots, 10 grams of rice wine, 3 grams of refined salt, 2 grams of monosodium glutamate.

【Production process】

The tender hen (without dissecting the belly) is cut off the claws, and after the whole chicken has come out of the bone, the chicken body is flipped over, restored to its original shape, and washed again. , diced, 50 grams of washed steamed puff pastry for use, another 100 grams with, diced together, add 2 grams of refined salt, 1 gram of monosodium glutamate, mix well from the neck knife edge into the chicken belly, stitch with thread, and then put the chicken neck skin into a boiling water pot and cook for 3 minutes, wash with water, put in the pot and add blocks (peeled and loose), green onion knots and 5 grams of Shao wine, steam on the steamer basket for 2 hours, take out the decanting juice soup and set aside, remove the blocks, green onion knots, remove the sutures, the chicken belly is up, put on the plate. Pour the original soup into a wok, add 1 gram of salt, 1 gram of monosodium glutamate, 5 grams of rice wine and steamed puff pastry, boil it with wet starch, pour it into the chicken fat, and pour it on the chicken. Welcome to upload your recipe compositions