Speaking of chicken cake, this thing is a cake, but only the shape of the cake, but it is different from the impression of the pastry, it is also long, the surface is yellow, the meat is tender and white, but there is no rice at all!! This may really subvert the impression of cake in the minds of everyone
We have eaten Funing's big cake, but that is rice noodles, our Lianshui chicken cake is purely made of chicken, when I was a child, the New Year's Festival, this is Lianshui people are definitely indispensable, Cabbage braised chicken cake, scallion oil steamed chicken cake, chowder inside is also put chicken cake...
I have traveled a lot all over the country, and chicken cakes made with chicken meat like this should be said to be the only one in Lianshui
Fish cakes made with fish meat in Hubei and Jiangxi have different tastes, but the method and way of eating are the same
My second aunt's family in Lianshui Fork Temple Street, the family ancestral chicken cake and flat cake, once to the New Year's Festival, these two things our relatives in the family are indispensable, must have been sent to each family early, eating braised chicken cake on the big cake is also a big enjoyment, I grew up more strange, never eat fat meat, a bite to eat on the stomach, the family is also considered to be choked by me enough, even eat a dumpling, the minced meat inside the dumpling I have to pick out the fat meat particles, or resolutely do not eat, but the fat inside the chicken cake, but the fat inside the chicken cake, I never resented it. Maybe it's because the chop is too fine to eat the taste of the fat meat, I was in the eighties, the material is still relatively weak, it is also a strange flower...
Chicken cake I have seen in the second aunt's home is done, at that time it is really a fine material, the grass chicken raised in the countryside, kill well, the onion and ginger are scattered into the water, after the chicken is cleaned, the chicken breast meat and the large piece of meat on the leg are removed, first put the water soaked in the blood water, to ensure that the finished product is white, and then chopped into a meat puree with the fat, the more broken the better, can not see the meat cubes, the ratio of this chicken and fat fat is about two to one, and then put the chicken puree into the shallow tank, along a direction, vigorously whipping, In the process of beating, slowly add onion and ginger water, and egg whites, plus a tenth of the rural potato flour, mix well to taste, at that time, only salt can be put, chicken essence MSG in the eighties is definitely not the money to buy! After mixing, take the square plate to brush some oil, pour the chicken puree into it, about three or four centimeters thick flat plate, the remaining egg yolk, beat and wipe a layer, and then steam for ten minutes to the surface of the egg yolk solidified and then brushed again, continue to steam for twenty minutes, basically it is OK, out of the pan to cool down, cut into the same size of the strip, you can sell
Now the chicken cake is basically bought frozen chicken breast back, real machine processing, maybe the shape is still there, but the taste may have been very different, now the second aunt and uncle age gradually up, has no energy to do these things, and our younger generation also began to gradually leave Lianshui, living in the field, when I was a child, the taste of the chicken cake made by my own family has been in the mouth in the mind, want to eat again but it is already more difficult, raw materials may be easy to find, domestic chicken is also there, but the taste is no longer the same.