White carp button chicken
This is an ancient Yue style dish with a strong Shaoxing local flavor, and "white carp" is the product of yellow fish.
[Raw Materials]
Ingredients: 150 g of cooked chicken breast, 50 g of chicken wings, 100 g of white transcribe.
Seasoning: 10 g of green onion, 5 peppercorns, 25 g of rice wine, 1 g of monosodium glutamate, 200 g of raw chicken juice soup, 10 g of cooked chicken fat.
[Method]
1. Cut the cooked chicken breast into equal rectangular cubes of 12 pieces, the chicken wings into 6 pieces, and the white transcription into 2 cm long and 1 cm wide pieces of 10 pieces and cut the rest into small squares.
2. Prepare 1 bowl, use peppercorns and green onion 5 grams to pad the bottom, put the chicken breast meat in turn in the center of the bowl (skin facing down), white carp on both sides of the chicken, then put the chicken wing meat and the remaining pieces of fish on it, add Shao wine, raw chicken juice soup 150 grams, basket steamed with high heat until the white carp meat is cooked thoroughly, out of the cage and buckled in the soup plate, pick off the onion segments, peppercorns, add MSG, green onion 5 grams and boiling raw chicken juice soup 50 grams, drizzle with cooked chicken fat, ready to serve.
[Master the key]
This dish with white carp, Yue chicken two flavors of mutual penetration, delicious and salty, production should pay attention to the use of good white carp, salty flavor is particularly strong, plus Shaoxing Yue chicken fragrance, so that fresh salty flavor is more mellow, unique flavor.