"Flower Chicken", also known as yellow mud simmered chicken, is made using tender hens as raw materials using a unique method. In Jin Yong's novel "The Legend of the Archery Hero", Huang Rong cooked this chicken, and Hong Qigong praised it after eating it, and taught Guo Jing to descend the eighteen palms of the dragon, thus producing a generation of heroes who served the country and the people, the hero, the loyal liver and righteousness, and the song and tears. Of course, this is only the novelist's statement.
Hong Qigong, the first foodie in ancient and modern times
Legend has it that during the Chongzhen period of the Ming Dynasty, there was a man named Huazi in Changshu, Jiangsu Province, who did not get food one day and was hungry. It was getting late, and he couldn't support it, so he ran to a family's grass nest and caught a chicken. He threw the chicken to death, picked up some dead branches, ran to the broken temple where he often slept, and used water to turn the loess and mud into a solid paste. Then the firewood grass is lit in the pit and the chicken is thrown into the fire until the mud is boiled dry and turns yellow, and the smell of the chicken wafts out of the cracked mud cracks. He was impatient to knock away the mud, and the oily and fragrant cooked chicken appeared in front of him. He devoured it.
Call the chicken to seal the mud
At this time, Wang Si, who had always set up a stall in front of the broken temple, came to the temple, smelled a strange fragrance, and found that this person named Huazi was eating chicken. Wang Si asked about its preparation method, and asked Huazi to come one by one, and Wang Si felt that this chicken tasted delicious and had a unique method, so he persuaded Huazi to make chicken with him, and the business was prosperous for a while. Soon Wang Si opened another restaurant, asked someone to write the amount of "Wang Si Restaurant", and played the signature dish of "Called Chicken". After this dish entered the restaurant, it was improved by Wang Si and adopted the method of steaming meat with lotus leaves in Suzhou, wrapped in lotus leaves, pasted with yellow mud on the outer layer, and cooked in an open fire, the lotus leaves were fragrant and the chicken was tender. Since then, the chicken has ascended to the hall of elegance, and its reputation has become famous and has been passed down to this day.
It's called a chicken
Now let's talk about the Sichuan-style oven method of calling the chicken. It is easier to operate, easy to get started, and can be made with an oven at home.
(1) Blanking
Ingredients: about 500 grams of net tender hen, 40 grams of ginger slices, 100 grams of green onion, 5 grams of peppercorns, cooking wine, ethyl maltol each appropriate amount, a little salt
To make; the chicken is cleaned and marinated with ginger, green onion, cooking wine, peppercorns, salt and tasted for one hour, then blanch the chicken body with boiling water until the chicken skin stretches and stretches to wipe away the water, and the chicken body is evenly smeared with ethyl maltol and set aside.
(2) Stuffing
Ingredients: 100 grams of fat and lean shredded meat, 50 grams of Yibin sprouts, 10 grams of ginger shreds, 25 grams of pickled red pepper shreds, 20 grams of shredded green onion, soy sauce, sugar, chicken essence, pepper, and a little lard.
Preparation: Heat the oil in the pot, sauté the seeds under the shredded meat, put the ginger shredded, soak the red pepper shreds, stir-fry the sprouts until fragrant, hook in the soy sauce, sugar, chicken essence, pepper, green onion and stir-fry well out of the pot to cool and set aside.
(3) Molding and baking
Ingredients: two fresh lotus leaves, 500 grams of flour, a little salt
Preparation: Fresh lotus leaves are washed and slightly blanched, flour is mixed with warm water and fine salt, kneaded into a dough, and rolled out into a round crust of about 0.5 cm thick after about 15 minutes. The finished chicken is stuffed with filling from the opening, plated in the shape of a "yuanbao", wrapped in lotus leaves, and then placed on the dough, and the dough is lifted and wrapped into an oval shape. Put the wrapped chicken in a baking sheet, put it in an electric oven, first bake at 280 degrees For about 10 minutes, then reduce the heat, bake at 180 degrees for 20 minutes, and then remove the plate when the dough is golden and crispy. When serving, use a small hammer to break the dough, open the lotus leaves and serve.
Called the finished chicken
Note: Be sure to use a tender hen that is no more than 1.5 pounds in size, and the baking time varies depending on the chicken.
Pay attention to the "farmhouse cook Mingge" as long as the heart, everyone is the "god of food"