peculiarity:
Hainan famous eat, the skin is refreshing and the meat is tender.
Dishes offer:
Wen Qiang Hainanese, born in 1970, graduated from Guangzhou Tourism Secondary School, began to cook in 1986, successively in Guangzhou Luming Restaurant, Haikou City Liwan Wine Town, Guangzhou Bodhi Nanhai City, Guangzhou Huadi Pearl Hotel, Guangzhou Hainan City, Guangzhou Hainan Renjunyuan Restaurant as a chef, good at Cantonese cuisine and Hainan cuisine. He is currently the sous chef of Courtyard by Marriott Wuxi New World.
raw material:
1 Wenchang chicken 1000 g.
seasoning:
10 kg of old chicken, 5 kg of pork backbone, 5 kg of barrel bone, 5 kg of lean pork, 5 kg of chicken claw, 250 g of ginger, 250 g of green onion, 250 g of coriander, 4 kg of chicken fat, 100 g of large ingredients (star anise, tangerine peel, fragrant leaves, angelica, cinnamon) each, 30 kg of water, put the above ingredients into water, simmer for 3 hours on medium heat and then set aside 15 kg of soup.
Chutney:
Raw garlic (Hainan garlic mashed into minced) 25 grams, fried garlic 25 grams (pan to 50% heat, under the garlic low heat slow fry until the garlic is golden brown fishing out to use), 15 grams of minced ginger, Hainan si more chili sauce 10 grams, chicken soup 50 grams, white vinegar 10 grams, sugar 10 grams, all ingredients mixed evenly into the net pot over medium heat can be boiled.
Minced garlic juice:
25 grams of Hainan garlic head crushed, 50 grams of chicken fat, 5 grams of coriander grains, 5 grams of stir-fried white sesame seeds. Heat the chicken fat to 60%, heat the pesto heads over high heat, add 100 grams of chicken broth, bring to a boil over medium heat and add coriander grains and white sesame seeds.
Sand Ginger Sauce:
100 grams of raw sand ginger washed and peeled and chopped into minced, 50 grams of chicken fat, 25 grams of light soy sauce, 100 grams of chicken broth, first use 60% hot chicken fat to fry fragrant sand ginger paste, put in soy sauce, chicken broth can be.
Preparation Method:
(1) Wenchang chicken slaughter and wash, chicken offal wash fly water (put some cooking wine in the water), and then put it into the soup together, cook for 25 minutes on low heat, then pick up the chopping pieces and plate them, and put them into the original shape of the chicken.
(2) Serve with 1 dish of chutney sauce, 1 dish of minced garlic sauce, 1 dish of sand ginger paste, and 10 pieces of wild oranges. After serving, the waiter squeezes the orange juice into the chutney. Wild orange juice can both increase its "wild" taste and dissolve Titian (because Wenchang chicken becomes fatter when fed for about 120 days).
Production key:
1, boiled Wenchang chicken must be simmered with a low heat, to keep the oil surface only bubbling small bubbles and can not be boiled, otherwise the chicken skin is easy to break.
2, the key point to make this dish is to use the raw materials to choose the authentic Wenchang chicken, the second is that the soup of the stewed chicken is very exquisite, the cost of starting a soup is very high, so pay attention to preservation, every night after the soup is boiled, do not move it, put it to the next day when you go to work, boil it again. The older the soup, the better.