Shaoxing's "famous wine", which northerners do not often drink, and chicken legs stewed is too fragrant, and it is another banquet dish.
Mention shaoxing, the impression is Lu Xun's hometown, but also the famous "Jiangnan water town, the hometown of fish and rice", but also the birthplace of countless rare and famous dishes, such as black light and bright oil, mellow aroma, mouth-watering plum vegetable roast meat, fresh and tender taste, wine-filled chicken, white and tender, and the world's reputation of bad shrimp, as well as tender meat, crisp chicken bones, soup clear and delicious stewed Yue chicken and many other delicacies. However, in addition to these sought after shaoxing well-known flavors, the most popular is the ancient wine heritage, rich and mellow aroma of rice wine.
Yellow wine is one of the national essences and ancient heritage of wine, and there are many types, the most representative of which is Shaoxing flower carving wine. In Shaoxing local customs, "when drinking flower carvings, it is the time to marry a daughter", it is said that when the daughter is born, brew a few altars of wine, put them into the wine altar carved with dragons and phoenixes and other patterns, buried deep in the ground, wait for the daughter to marry, dig it out, entertain relatives and friends, this wine after years of aging, emitting a rich fragrance, the taste is also sweet and mellow, excellent quality, such wine is called "daughter red" or "flower carving wine", and now after the industrialization of flower carving wine, most areas in the north and south can be seen, and many people in the south love to drink in the spring and summer, Drink a few drinks after the warmth of autumn and winter, especially in autumn when the osmanthus flowers are fragrant, drink flower carving wine, eat crabs, and enjoy yourself.
Flower carving wine in addition to the most common accompaniment to drink, in fact, many famous dishes are cooked with flower carving wine, such as flower carving steamed drunken crab, braised meat, flower carving spiced fish, salty mud snail, etc., these dishes "borrow wine to make a threat", reduce the fat, fishy and other peculiar smell, so that the taste of the dish is more abundant, and then share a dish made of flower carving wine, flower carving stewed chicken leg meat, when doing 500 ml of flower carving wine, used two-thirds, the good chicken, is the wine aroma accompanied by meat aroma, mellow and fresh sweet interlaced, intriguing and long aftertaste , let people eat more and more fragrant, with rice, quite flavorful, even for the northerners who are not accustomed to drinking flower carving wine, the taste and taste of this dish is also amazing, let people never forget.
Ingredients: 3 pistol chicken thighs, 400 ml of carved wine.
Ingredients: 1 onion, 1 chives, 1 coriander, 1 small piece of ginger, 1/2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of sugar, salt and oil.
The first step, first wash and drain the chicken thighs, chop into chicken pieces into a bowl, add raw soy sauce, old soy sauce to grasp evenly, put aside marinate for half an hour, if it is troublesome, buy it and let the vendors help chop it into pieces, take it home and wash it well to operate.
The second step, peel and slice the onion, wash the chives, cut the white part of the onion and the green onion leaves separately, wash and cut the coriander, slice the ginger, and the onion suggests that you choose purple skin, the aroma will be more intense, and it is very suitable for cooking with meat ingredients.
In the third step, heat the oil pot on high heat, pour 3 to 4 tablespoons of oil, turn to medium-low heat, add onion slices, fry the chives and shallots until slightly charred yellow, then add the chives and shallots to fry together, fry the shallots until brown, turn off the heat, and put out the prepared shallot oil. When frying, the amount of oil should be less than the onion, so that it is easy to fry thoroughly.
Step 4: Heat the oil pan again, pour in the appropriate amount of shallot oil and heat it, add the marinated chicken pieces, sauté the water in the chicken on high heat, fry until the chicken changes color, add ginger slices and stir-fry for 2 minutes.
In the fifth step, pour in the carved wine that has not been over the chicken pieces, open the sugar on high heat and stir well, cover and turn the heat to low heat and simmer the chicken for 30 to 40 minutes. If the carved wine is not enough, you can add a small amount of water.
The sixth step, when the simmering is almost dry, add an appropriate amount of salt to taste and stir well, change the heat and then collect the juice to turn off the heat, and put the stewed chicken out and put it on the coriander section.
How-to tips:
I choose the chicken thigh meat of the three yellow chickens, and I can also use the whole chicken or the native chicken to make this dish, but it must be marinated first, so that the chicken can be flavored first, and the local chicken will be simmered for a longer time before the meat will be soft and rotten.
The reason why this dish is made with onion oil is to make the chicken more fragrant, if you do not use onion oil to make it is also OK, but the taste will be much worse, anyway, the usual stir-fry is also to use oil, may wish to do more onion oil, used to stir-fry is also very fragrant.
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