Lianshui chicken cake
Lianshui chicken cake is a traditional delicacy of Lianshui County in northern Jiangsu Province, which has a history of more than 100 years.
【Raw Materials】
250 grams of chicken breast, 200 grams of pork fat, 200 grams of mandarin fish meat (or blue fish or white fish meat), 10 eggs, 30 grams of dried shrimp, a little green cabbage heart, 40 grams of shiitake mushrooms, 2 grams of rice wine, 8 grams of refined salt, 10 grams of green onion and ginger juice, 100 grams of pea flour, 3 grams of monosodium glutamate.
【Method】
1. Rinse the chicken breast, mandarin fish meat and pork fat with water, chop them into fine mushrooms, put them together in a basin, put pea flour, egg white, onion ginger juice, 6 grams of salt, 2 grams of monosodium glutamate and an appropriate amount of water and stir into a paste, take 4/5 and pour into a flat dish smeared with lard and smooth it out. Then add egg yolks to the remaining paste, stir well and gently cover the chicken paste on the plate, steam for about 15 minutes until cooked (note that the heat is not too large), remove and cool.
2. Cut the chicken cake into thin slices about 0.3 cm thick and blanch the green cabbage hearts in water.
3. Heat the pot, scoop in 500 grams of chicken broth and dried shrimp, shiitake mushrooms, green cabbage hearts, 2 grams of salt, 1 gram of monosodium glutamate, boil and put in the chicken cake, then boil and thin, put it in a bowl.
【Production Key】
This dish is characterized by the freshness, tenderness of the chicken cake and the mellow soup. The key is that the thickness of the chicken cake should be mastered, and the heat should not be too large when steaming.