1. Guangzhou Wenchang chicken is a traditional dish in Guangdong. The origin of the name of this dish is very interesting, the first dish was originally cooked by the excellent broiler chicken cultivated in Wenchang County, Hainan Island, and the second is that the Guangdong restaurant that first created this dish is located in Wenchang County, Guangzhou, so the two are one, with the double meaning of the dish name of "Guangzhou Wenchang Chicken".
2. Famous Guangzhou cuisine. It is made by boiling, steaming and stir-frying Wenchang chicken from Hainan Island, accompanied by ham, chicken liver and suburban vegetables. This dish has a beautiful shape, bright sauce, three ingredients of different colors, different tastes, is one of the eight famous chickens in Guangzhou.
According to legend, Wenchang chicken first came from Tianci Village, Tanniu Town, Wenchang County. Banyan trees grow outside the village's mountain front houses and by the pond, and in autumn, the seeds of the banyan trees mature and fall all over the ground.
Ingredients: chicken 1250 g,
Excipients: fava bean starch 8 g, chicken liver 250 g, ham 6 g, rape heart 300 g,
Seasoning: 1 g rice wine, 5 g salt, 1 g monosodium glutamate, 75 g lard, 1 g sesame oil
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 a long Japanese glyph for a total of 24 pieces;
2. While soaking the chicken, wash the chicken liver into a bowl 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 thin slices the same size as the chicken for a total of 24 slices;
4. Divide the chicken slices, ham slices and chicken liver slices on the upper plate to form fish scales, 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 frying pan over medium heat, put down the oil, cook 5 grams of rice wine, add soup, monosodium glutamate, and dilute the mixture with wet starch;
7. Finally, add sesame oil and push well, drizzle on the chicken and serve.