Braised chicken whole chicken special practice

Braised chicken-a new home-cooked dish

Lu Wei can be said to be one of the most sought-after Chaoshan local dishes. In a series of braised dishes, braised goose is the most common, and it can be seen almost everywhere in the streets. It is really a household name. Chaoshan people always forget the last pot-stewed meal when they receive guests, even in hotels. Chaozhou cuisine has a saying that "no pot-stewed flavor can't be achieved".

When it comes to braised chicken, everyone is a stranger. In fact, in ancient times, I was full in the Spring and Autumn Period. According to The Songs of the South. Evocation ","exposing chicken "prevails in Huaiyang area, which Mr. Guo Moruo thinks is what we want to say. In the Qing Dynasty, a relatively fixed method of making braised chicken was formed during the Qianlong period, which is very popular in Yangzhou today. Such as: take the chicken, wash it, mash it with pig fat, three bowls of wine, a bowl of soy sauce, a little sesame oil, fennel, pepper, onion and chicken essence, put the juice into the chicken's belly, marinate the chicken for about four minutes, steam it in a steamer, steam it in soup (depending on the temperature), change the knife and put it on the plate, and pour the original brine and sesame oil on it, and then eat it.

And we might as well learn from Chaoshan flavor brine method.

Ingredients: 1 chicken (about 1000g), 100g pork white meat, 300g soy sauce, 20g white wine, 20g refined salt, 20g rock sugar, 5g monosodium glutamate, 8g pepper, 8g cinnamon, 3g clove, 3g star anise, 3g licorice and 50g ginger.

Methods: 1. Open the belly of the naked chicken, take out the internal organs, wash and dry, and rub salt on the inside and outside of the chicken.

2. Stir-fry Zanthoxylum bungeanum, wrap cinnamon, clove, star anise and licorice with clean gauze, put into a pot, add soy sauce, rock sugar, ginger, Chinese liquor and pork (slice), and then add water.

3. Add coriander, garlic, ginger, etc. Go into the chicken room, put the chicken into the pot after the pot is boiled. Medium fire is appropriate. Take it out after about 60 minutes, cut it into thin slices with a knife, put it on a plate, and pour the marinade on it. You can eat it.

Features: Good color and taste, fresh and delicious, and unique flavor.

Note: in order to facilitate the braised chicken to taste, the chicken should be turned over several times after entering the pot; After the monosodium glutamate in braised chicken is picked up, it is added to the marinade; When using a knife, you can cut the shape for beauty.