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Guangdong Wenchang chicken is a traditional Han chinese dish in Guangdong Province, which belongs to the Cantonese cuisine family. It is made by boiling, steaming and stir-frying Wenchang chicken from Hainan Island, accompanied by ham, chicken liver and suburban vegetables. This dish is beautiful in shape, bright in sauce, smooth and tender in meat, very fragrant, fat but not greasy. The three ingredients have different colors and different tastes, and are one of the eight famous chickens in Guangzhou.
Guangzhou Wenchang chicken practice detailed steps
1. Slaughter the Wenchang chicken, put it in a slightly boiling two-soup pot and soak it on low heat for about 15 minutes until it is just cooked, take it out and let it cool, remove the meat and bone, and cut it obliquely into 24 pieces in a long Japanese glyph;
2. While soaking the chicken, wash the chicken liver and immerse it in boiling water, add fine salt, soak until just cooked, take out and cut into 24 slices, and put it in a bowl;
3. Cut the ham into 24 slices the same size as the chicken;
4. Divide the chicken slices, ham slices and chicken liver slices on the upper plate to form fish scales, and together with the chicken head, wings and tail to form the original shape of the chicken;
5. Put it into the original shape of the chicken, put it into the steamer and steam it on low heat, then take it out and decant the water;
6. Heat a wok over medium heat, add oil, cook 5g of rice wine, add soup, monosodium glutamate, and dilute with wet starch;
7. Finally, add sesame oil and push well, drizzle over the chicken and serve.
Production Tips:
1. When soaking the chicken, lift the chicken twice and pour out the soup in the cavity to keep the temperature inside and outside the chicken cavity consistent;
2. When soaking chicken liver, if it is not soaked at one time, it can be re-soaked with salt boiling water.
Starch (fava beans): Fava beans should not be eaten with field snails.