How to cook chicken 2007-12-08 17:57 At present, there are really a hundred schools of thought contending with how to cook chicken. Just talking about exotic chicken, there are crispy KFC and spicy McSpicy chicken wings; and the extensive traditional Chinese cooking methods include at least dozens of methods such as cooking, pan-frying, deep-frying, grilling, roasting, braising, stewing, etc. In addition to the newly popular three-cup chicken, beggar chicken, and white chicken, the list is endless. What I want to talk about here is a new method I created on the basis of these methods - nine-flavor chicken, which combines eight flavors: fragrant, spicy, sour, fresh, salty, sweet, astringent and numb. How come there are eight types? Isn’t it Jiuwei Chicken? Of course, the last taste varies from person to person. You can add liquor or wine as appropriate.
Jiuwei Chicken
Ingredients: chicken (preferably chicken wings or drumsticks, the ones with bones taste better), dried chili peppers (must be dried small red chili peppers) , green onions, ginger slices, pepper, aniseed.
Seasonings: fresh soy sauce, vinegar, white sugar, corn starch, white pepper
Method:
1. First stir-fry the chicken in boiling water, preferably Boil the chicken and water together, cook for another 5 to 8 minutes, and remove.
2. Adjust the sauce. Pour an appropriate amount of fresh soy sauce and vinegar into the bowl, add a flat spoon (small rice spoon) of corn starch, stir evenly, add a small amount of sugar and salt while stirring, and the seasoning will appear. Dark brown is enough.
3. Heat oil, add green onions, ginger slices, Sichuan peppercorns, aniseed, and dried chili peppers one after another. Stir fry over high heat for two or three times until you can smell the aroma of chili peppers.
4. Add chicken and stir-fry over high heat. It is best to let the oil adhere to the chicken and then add boiling water to just cover the chicken.
5. Pour in the seasoning and stir evenly.
6. Cover the pot and simmer. It should be noted here that it is best to use an iron casserole.
7. Add wine after cooking for ten minutes. Red wine will be sweet and white wine will be bitter. It varies from person to person. It can also be served without wine.
8. When the water is cooked and the chicken is just cooked, turn off the heat and remove from the pot. Finally, don’t forget to add white pepper.
Features: It smells very fragrant (chili, wine, pepper). It tastes sour and sweet at first, then spicy after chewing, then astringent and numb, and you will feel it again after swallowing. Sweet (due to the wine), it is endlessly memorable.
Chicken Stewed with Potatoes
Ingredients:
〖Main Ingredients〗: Pipa Chicken Legs 400g, 3 potatoes
〖Accessories〗: Onions 2 pieces, 1 carrot, half a green onion, a piece of ginger, a red pepper, 6 pieces of garlic, 4 pieces of perilla
〖Seasoning/Marinage〗: 3 tablespoons of Korean chili sauce, chili pepper 2 tablespoons of powder, 2 tablespoons of sugar, 1 teaspoon of cooking wine, 2 tablespoons of sesame oil, a little salad oil, 1 teaspoon of salt, a little pepper
Method:
(1) Cut onions vertically into strips; mince garlic (4 pieces); cut carrots into cubes; slice ginger; shred perilla, red and green peppers, and green onions.
(2) Heat the pot, add a little salad oil, when the oil is hot, add Pipa chicken legs and fry until the color of the leg skin turns white; add onions and fry for 3 minutes; then, add carrots Stir-fry for another 2 or 3 minutes; add soup after stir-frying, wait until the soup boils, and use a spoon to skim off the vegetable foam on top.
(3) Add sesame oil, chili powder, and chili sauce to the minced garlic, stir well, and slowly add it to the cooking pot. Mix the vegetable soup evenly, cover the pot and cook for 10 minutes.
(4) Wash the potatoes with skin, wrap them in plastic wrap, put them in the microwave, and heat them at 600w for 5 minutes. After taking out and peeling, cut each piece into four pieces horizontally and vertically.
(5) Add potato cubes to the dish that has been cooked for 10 minutes, then add sugar and salt, cover the pot and cook for another 10 minutes.
(6) After the vegetables are cooked, turn off the heat, add shredded green onions, red and green peppers, and shredded perilla; cover the lid for a while and you’re done
Common recipes for chicken Encyclopedia [Picture]
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11391340 I really want to publish it myself At: 07-04-17 14:37
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Saliva Chicken
Ingredients:
1,000 grams of black cockerel, 10 grams of pepper oil, 10 grams of sugar, 10 grams of sesame paste, 30 grams of ginger and garlic juice , 30 grams of sesame oil, 10 grams of chopped green onion, 30 grams of cooking wine, 20 grams of cooked white sesame seeds, 50 grams of cooked oil chili, 10 grams of red soy sauce, 25 grams of minced cooked peanuts, 10 grams of vinegar, and 25 grams of MSG.
Production method:
1. Slaughter and wash the live chicken, remove the feet and wing tips, put it into boiling water to remove the blood, then pick it up and rinse it with clean water. Add water to the pot and heat it to 70 degrees Celsius. Add the chicken, add onion sections, ginger slices, Sichuan peppercorns, cooking wine, and refined salt. When it is just cooked, take it out of the pot, soak it in cold soup, remove it after it cools, and chop it. Cut into strips and put into concave containers.
2. Combine red soy sauce, ginger garlic juice, sesame paste, cooked oil chili pepper, Sichuan peppercorn oil, sugar, vinegar, MSG, red oil, and sesame oil in a bowl to make a sauce, pour it on the chicken strips, and sprinkle Sesame seeds, chopped green onion and serve.
Features:
The choice of the main ingredients of this dish is very particular. It must be domestically raised native rooster. The emphasis is on seasoning. It is rich in condiments and combines spicy, fragrant, tender and refreshing. It has the reputation of being "famous three thousand miles away from Bashu and the most delicious among the twelve states in the south of the Yangtze River".
Authentic Chongqing spicy chicken
Ingredients:
One whole chicken or one box of chicken legs, Sichuan peppercorns and dried chilies (1:4), green onions, cooked sesame seeds , salt, MSG, cooking wine, cooking oil, ginger, garlic, sugar.
Method:
1. Cut the chicken into small pieces, add salt and cooking wine, mix well, then put it into an 8-layer hot oil pan and fry until the outside becomes dry and turns dark yellow, then remove. Ready for use. Cut the dried chilies and green onions into 3cm long sections, and slice the ginger and garlic.
2. Heat oil in a pan until it is 7 degrees hot, add ginger and garlic and stir-fry until fragrant, add dried chili peppers and Sichuan peppercorns, stir-fry until the smell starts to be pungent, add the fried oil after it turns yellow. Stir-fry the chicken pieces until the chicken pieces are evenly distributed in the peppers, then add the green onions, MSG, sugar, and cooked sesame seeds, stir well and then remove from the pan.
Notes on making authentic Chongqing Spicy Chicken:
1. Chili peppers and Sichuan peppercorns can be added according to your own taste, but in order to reflect the original flavor of this dish, it is best to prepare The best finished product is that the chicken can be completely covered by the chili peppers, rather than a few chili peppers and Sichuan peppercorns appearing here and there in the chicken pieces.
2. Before frying the chicken, sprinkle salt into the chicken. Be sure to sprinkle enough salt. If you add salt when frying the chicken, the salt will not be absorbed into the chicken because the outer shell of the chicken has been fried dry and the texture is relatively poor. Tightly, the salt can only adhere to the surface of the chicken, affecting the taste.
3. The oil used for fried chicken must be very hot, otherwise the chicken will not be dry on the outside for a long time. Even if it is dry after waiting for a long time, it is really dry. , a ball of dead meat, unpalatable, with no taste at all.
Therefore, the fire must be high so that the outside is crispy and the inside is relatively tender.
Goubangzi Roast Chicken
Goubangzi Smoked Chicken in Liaoning Province has a history of nearly 100 years. It has a unique flavor and is well-known in the domestic market.
Raw material formula (calculated based on 400 chickens):
50 grams of pepper, 50 grams of allspice powder, 50 grams of cardamom, 50 grams of amomum villosum, 50 grams of kaempferol, 50 grams of cinnamon, 150 grams of cinnamon 150 grams of Angelica dahuricae, 150 grams of cinnamon bark, 150 grams of cloves, 150 grams of tangerine peel, 150 grams of tangerine peel, 100 grams of fresh ginger, 250 grams of MSG, 200 grams of sesame oil, 1 kg
Prepare 2 kg of white sugar and an appropriate amount of old soup. If old soup is not available, double the amount of various seasonings.
Production method:
1. Selection of materials: Use healthy one-year roosters. After slaughtering, the chickens are plated and shaped, roughly the same as roasted chickens.
2. Boil the chicken. After shaping the chicken, first put it in the seasoned old soup and soak it briefly, then put it in the pot and arrange it in order. Boil over slow fire for 2 hours, add salt when half-cooked (the amount of salt should be determined according to the season and the taste of local consumers), and cook until the meat is tender and strands thick, and take it out of the pot.
3. Smoking: Smoke while it is hot after taking it out of the pot. Brush the cooked chicken carcass with sesame oil first, then put it into a pot with a mesh curtain. When the pot heats to reddish color, add sugar. Cover the pot tightly for 2 minutes. Flip the chicken and cover it tightly. Wait 2 to 3 minutes before serving.
Features:
Bright maroon color, fragrant taste, tender meat, rotten and stringy.
Singles' Chicken
"Singles' Chicken" is a famous local dish in Mengyin. With its unique flavor, it is popular in Yimeng Mountain area. The founder Fu Zeming opened a fried chicken restaurant in Xiling, Mengyin County. It mainly cooks Mengshan big rooster, and its delicious taste and special flavor attract a large number of diners. Because all the staff in the fried chicken restaurant were men, and all the ingredients were big roosters, the dish was jokingly called "Bare Chicken", and the restaurant was called "Bachelor's Chicken Restaurant". In 1995, the trademark was registered with the State Administration for Industry and Commerce. Today, there are branches in Linyi, Jinan, Beijing and other places.
Ingredients:
One grass rooster (about 2000 grams), 70 grams of lard, 50 grams of green pepper, ginger, onion, soy sauce, stock, salt, MSG, tangerine peel, star anise , Zanthoxylum bungeanum, and more than 30 kinds of medicinal materials in appropriate amounts.
Preparation method:
Slaughter and wash the chicken and chop it into pieces; cut the green onions into sections, slice the ginger, and slice the green peppers; stir-fry the ginger slices and green onions with a spoon and stir-fry the chicken pieces When it turns gray-white and has no moisture, add soy sauce and stir-fry until the chicken pieces turn red. Add stock, salt, herbs, etc. and simmer for 20 minutes. When the soup thickens, add green peppers and MSG and serve.
Features:
Bright red color, rich juice, rich flavor and rich medicinal aroma.
Ginkgo Chicken
Ingredients: 400 grams of chicken breast, 100 grams of ginkgo, one egg, 5 grams of salt, 3 grams of sugar, 10 grams of starch, onions, ginger, cooking wine , sesame oil and chicken soup in appropriate amounts.
Preparation method:
1. Cut the chicken breast into cubes, add starch and egg white, mix well and slurry; peel the ginkgo shells, fry them in an oil pan, remove them and set aside.
2. Put the wok on high heat, pour in vegetable oil, add in diced chicken and spread it, then add onions, ginger, cooking wine, salt, sugar, chicken soup and ginkgo, stir-fry for a while, thicken the soup, and add some sesame oil. become.
Usage: Eat with meals, 1-2 times a week.
Efficacy: Contains lungs, relieves cough and relieves asthma.
Efficacy analysis: Ginkgo is the fruit of the woody plant Ginkgo. It tastes sweet and astringent. It has the effects of astringing the lungs and relieving asthma, resolving phlegm and relieving cough. It is suitable for cough with less phlegm, asthma and spermatorrhea. It is often used for chronic cough and asthma in the elderly and other diseases.
However, the active ingredients in ginkgo have a certain degree of toxicity, and eating large amounts can cause poisoning symptoms such as dizziness and vomiting, so the dosage should be strictly controlled.
Don’ts:
1. The dosage of ginkgo should not be too large, nor should it be eaten too frequently.
2. Pregnant women and children should not eat it
Sesame Chicken
Shred the chicken, add sesame seeds, chives, and drizzle with sesame oil, crispy and refreshing
Baguo’s three-bacteria roasted chicken
Baguo’s three-bacteria roasted chicken is one of the representative dishes of the Baguo Buyiye style series of dishes. The finished chicken is tender and fragrant off the bone, and the three-bacteria are smooth and refreshing. It has a thick salty and fresh taste, a fragrant mushroom aroma, and a rich mountain flavor.
Ingredients:
Native rooster, shiitake mushrooms, cut chicken mushrooms, porcini mushrooms, vegetable oil, ginger, pepper, monosodium glutamate, chicken essence, salt, cooking wine, sesame oil, garlic Just the right amount.
Production procedure:
1. Wash the chicken and cut it into small cubes, stir-fry until the oil spits out the oil and fragrant, pick it up, wash and slice the three bacteria, and rinse with water. , rinse with clean water and set aside.
2. Put the pot on the fire, first add oil and saute the ginger and green onion until fragrant, then add in the fresh soup and simmer. After the flavor is gone, remove the ginger and green onion, and add the fried chicken pieces. Add pepper, chicken essence, salt, cooking wine, and three bacteria, cook until the chicken is separated from the bones, add MSG and sesame oil, and serve.
Operation instructions:
1. The growth of the three bacteria should be moderate. Boil with water to wash away the sediment and then rinse with clean water repeatedly. The size of the chicken pieces should be consistent, and the thickness of the three mushroom slices should also be consistent, otherwise it will affect the shape and taste of the finished dish.
2. When cooking, add enough soup at one time and cook over low heat to naturally reduce the juice, so that the juice will be bright and the flavor will be strong.
Nutritional characteristics:
Lentinus is known as the "King of Mushrooms", "Queen of Mushrooms" and "Crown of Vegetables". It is not only rich in nutrients, but also can reduce blood pressure and Cholesterol, lowering blood lipids, preventing arteriosclerosis, liver cirrhosis and other diseases. Shiitake mushrooms prevent and treat cancer and have been used in clinical treatments. Chicken cut mushrooms and porcini mushrooms are both treasures from the mountains. They are not only extremely delicious, but also have significant nutritional and nourishing effects.
Chicken is not only high in protein, but also contains a lot of unsaturated fatty acids. It is an ideal food for elderly patients with cardiovascular disease. The combination of nutritious chicken with three bacteria further strengthens the chicken's mild and replenishing qi, essence and marrow functions, and also allows the nutritional and medicinal value of the three bacteria to be better utilized.
Plum Blossom Yue Po Chicken
Hakka women’s confinement period requires their bodies to eat Yue Po Chicken for a full month before they can regain their strength. Farmers cook it with homemade rice wine or red glutinous rice wine to support their family. Chicken, the rice wine is sweet and fragrant, the chicken is delicious, the juice is plump, and the taste is delicious, making even those who are not postpartum salivate.
Chicken feet with sansho pepper
Chicken feet and green and red sansho peppers are added to the soup. It is delicious and colorful
Sichuan peppercorn chicken in soup
Ingredients: Young rooster, Jiaowang fresh pepper, Qianzhangcheng, Hainan pepper, cooked sesame, dried sea pepper section, ginger and garlic, chicken essence, monosodium glutamate, Pixian watercress, pickled pepper
Preparation method: slaughter the chicken into pieces Season the lumps with cooking wine, then fry them in an oil pan until the skin is tight. Leave a little oil in the pan, add watercress, ginger, onion, garlic, soak in chilies, silkworms, indica, stewed dried sea pepper sections, and fresh peppers and fry until fragrant. Fry on top of the chicken. Serve.
Features: Fresh peppers are fragrant and delicious.
Bangbang Chicken
Also known as "Leshan Bangbang Chicken" and "Jiading Bangbang Chicken". This dish was originally produced in Hanyangba, Leshan. It uses high-breed Hanyang chicken. After being cooked, the chicken is beaten loose with a wooden stick and then eaten. In the history of Chinese cooking, there was a famous delicacy called "white preserved meat" that was beaten with a wooden stick, and was found in Jia Sixie's "Essentials of Qi Min". But the purpose of beating is to firm up the meat. The purpose of beating the chicken with a stick when making Bangbang Chicken is to loosen the muscles of the chicken, so that the seasoning can be easily absorbed and chewing time can be saved.
The delicious cooking of Bangbang Chicken has its own unique skills.
The first thing is to cook the chicken. Before cooking, wrap the leg wings with hemp rope, punch holes in the thick part of the meat with a bamboo skewer to allow the soup to fully penetrate, and slowly boil it over a slow fire; second, use a special wooden stick to pat the cooked chicken loose, and tear it into thick shreds and put it on the plate. , which is conducive to the flavor of the seasoning; third, the sauce made from many seasonings is poured on the shredded chicken, making the shredded chicken extra delicious, fragrant and tender, with a rich sweet and spicy flavor.
Ingredients:
One tender chicken, appropriate amount of green onion and white shreds. Seasonings: appropriate amounts of sesame paste, red oil chili pepper, sugar, sesame soy sauce, Sichuan pepper powder, etc.
Preparation method:
① Wrap the legs and wings of the clean chicken with a rope, punch holes in the thick part of the meat with a bamboo skewer, cook it in a soup pot, remove and let cool.
②Use a special small wooden stick to lightly pat the chicken breast and chicken legs to loosen them, tear them into shreds and put them into a plate, with green onion and white shreds on the outside.
③Mix the seasonings into a sauce and pour it over the shredded chicken.
Beigu Slider Chicken Claypot Rice
The weather is getting colder! Eating hot claypot rice, there is only one "beauty" in my heart. The claypot rice with northern mushroom and chicken made this time has been improved. I fried the chicken until it is half cooked before adding it to the casserole. This kind of chicken is sauteed until fragrant. The procedure not only ensures the tenderness of the chicken, but also adds flavor.
Ingredients:
Boneless chicken legs, shiitake mushrooms (I just ran out of whole shiitake mushrooms at home, so I temporarily used shredded dried shiitake mushrooms to fill the scene, green vegetables (any kind of green vegetables) Either way, I used spinach), ginger slices, garlic, chili, white rice, sesame oil.
Chicken marinade: soy sauce, wine, allspice, pepper, sesame oil, a little sugar, garlic. /p>
Seasoning sauce: wine, soy sauce, sugar
Method:
(1) Cut the chicken legs into pieces and season with soy sauce, wine, allspice, and pepper. Marinate sesame oil, a little sugar, and garlic for an hour. After the water boils, put the vegetables into the pot and blanch them (don't blanch them for too long), which is when the vegetables start to turn green (about a few seconds). ) and pick it up immediately. Cool down the picked vegetables immediately (you can change the water several times until the water temperature becomes cold.)
(2) Prepare the seasoning sauce in advance: wine, soy sauce, sugar The ratio is 1:1:0.5 (this is three cups of basic sauce. It is also delicious to make three cups of flower branches or fried clams in the same way). Soak the whole mushroom until soft and cut into two or three pieces. Use about 2 to 3 tablespoons of the sauce you just prepared, mix well and set aside.
(3) Heat the pan, pour in the sesame oil, and sauté the ginger slices slowly over medium-low heat. Do not use high heat as it will burn the ginger. When the ginger slices are slightly dry, put the flattened garlic into the pot and sauté until fragrant. At this time, the fire can be turned on to a little. If you like spicy food, you can add ginger and garlic and sauté together. After the chicken is fragrant, add the chicken to the pot and fry. When the chicken changes color, pour the sauce into the pot, bring to a boil and set aside for about 1 to 2 minutes.
(4) Wash the white rice and put it into the casserole, add a little cooking oil and stir evenly. Add the same amount of water and start cooking. Use chopsticks to stir the rice until half of the water is boiled. Turn to low heat and cover the pot. After a few minutes, the water will boil until it is about eight times dry. Then open the lid and add the chicken. Then open the lid and add the chicken and mushrooms. Then cover the pot. Simmer over low heat for ten minutes.
(5) After ten minutes, open the lid and add the vegetables and eggs. Cover and simmer over low heat for five minutes until the eggs are cooked into "candied eggs". When it is ready, pour the chicken juice into the casserole. At this time, turn the heat to high and turn off the heat for about a few dozen seconds.
Crispy Chicken
Ingredients. :
1 chicken (about 80Og), 4g maltose, 50g cornstarch, 100g white vinegar, 2500g white brine, 25g fried shrimp crackers, 200g peanut oil.
Cooking method:
(1) Remove the eyeballs from the chicken, then immerse it in boiling white brine until cooked, take out and wipe dry;
( 2) Put the malt sugar, corn starch and white vinegar in a bowl, mix into a paste, apply it evenly on the skin of the chicken, and hang it in a cool place to dry;
(3) Put the peanut oil into the pot , cook over high heat until it is 70% hot, then hold the chicken with a spoon and put it into the hot oil. Use a spoon to pour the oil into the chicken cavity until it changes color. Continue pouring it all over the chicken until it is bright red.
(4) Take out the cooked chicken, chop it into pieces, and assemble it on a plate to form a chicken shape; surround the chicken with fried shrimp slices; use soy sauce and Huai salt as seasoning.
Features:
The skin is bright red and the meat is delicious.
West Lake Water Shield Soup
West Lake Water Shield Soup, also known as Chicken Fire and Water Shield Soup, is a traditional famous dish in Hangzhou. When cooking, it is made with West Lake water shield, shredded ham and shredded chicken breast. In this soup, the water shield is green, the ham is crimson, and the chicken breast is white. It is bright in color, tender and fragrant, and rich in nutrients.
Features:
"West Lake Water Shield Soup", also known as "Chicken, Fire and Water Shield Soup". It is a dish made from water shield, a specialty of Hangzhou West Lake, combined with shredded chicken breast and ham. It has harmonious colors, pure and delicious soup, and the fresh and smooth water shield makes it a popular dish.
Ingredients: 150 grams of fresh West Lake water shield, 25 grams of cooked ham, 50 grams of cooked chicken breast.
Seasoning: 2.5 grams of refined salt, 2.5 grams of MSG, 350 grams of high-grade clear soup, 10 grams of cooked chicken fat.
Cooking process:
(1) Cut the cooked chicken breast and cooked ham into 6 cm long shreds.
(2) Put the wok on a high fire, ladle in 500 grams of water and bring to a boil, add the water shield, take it out immediately after boiling, drain off the water, and put it in a soup bowl.
(3) Put the high-grade clear soup, refined salt and MSG into a wok and bring to a boil, pour it on the water shield, then place cooked shredded chicken breast and cooked ham on top, and drizzle with cooked chicken oil, that is become.
Xiangfei Chicken
Ingredients: 1 bare chicken (approximately 1.36 kg).
Infusion: 2 tablespoons of coarse salt (add more if needed), 3 tablespoons of light soy sauce, 2 tablespoons of wine, 2 slices of cinnamon, 2 slices of ginger, 2 green onions, 6 cups of water, chicken 1 tablespoon of powder (or replace it with half a tablespoon of MSG, if you don’t like it, skip it).
Dip: 1. 1 small dish of oyster sauce. 2． Grate 2 tablespoons of ginger, chop 2 green onions, half a teaspoon of salt, a little pepper, and an appropriate amount of oil (stir well and place on a small plate).
Method:
1. Bring the dip to a boil and wait until completely cold before serving.
2. Cut off the chicken's feet, wash and pat dry, place on a plate with the breast facing up.
3. Put an appropriate amount of water into the pot and bring to a boil, put down the steaming rack, place the original chicken plate on the rack, cover the wok, steam over medium heat for 15 minutes, turn the back side up and steam for another 10 minutes until cooked.
4. Immediately after the chicken is cooked, put it into the soaking juice and soak it until the flavor is absorbed. It will take about 4 to 6 hours. When soaking, turn it over and pour the juice into the belly without covering it.
5. Take the chicken out of the juice, drain the juice, spread oil on the chicken skin, cut into pieces and place on a plate. You can eat it with dipping sauce.
Tea-flavored Chicken
Method: First, kill the chicken and remove the internal organs, clean and dry it, stir the refined salt, monosodium glutamate and white sugar evenly, rub the inside and outside of the chicken evenly, and marinate for about 2 hour; put appropriate amounts of tea leaves, star anise, grass nuts, pepper, nutmeg, cloves, and amomum villosum in a gauze bag and tie tightly, put it into a pot of water, add refined salt, ginger, MSG, and bring to a boil over high heat. Simmer over slow fire for 30 minutes and use as brine for later use; put the marinated chicken into the brine pot, cook over high heat for 5 minutes, then simmer over low heat for 25 minutes until the chicken is cooked and fragrant, then remove from the front pot Cook an appropriate amount of Shaoxing wine in it; take a pan, add tea leaves and sugar, put a bamboo rack or iron rack on it, put the cooked chicken on the rack, and cook over high heat until the tea leaves emit brown-red smoke, and smoke until When the chicken is golden brown, let it cool. Apply a layer of sesame oil on the chicken. Cut it into pieces and put it back into its original shape when eating.
Features: Golden color, rich tea aroma, and the meat is tender and refreshing.
Remarks: Tea-flavored chicken is an innovative Chaozhou dish launched by Zhenmeimei Food Group Co., Ltd. in Chaoan County, Chaozhou City in recent years. It is unique and well-known at home and abroad. It won the "Gold Medal of the Third International Food Expo" and was one of the three confirmed famous dishes at the first Chaozhou Food Culture Festival in February 2000.
Shark's Fin Chicken Pot
Ingredients: 1 old hen, 150g dried shark's fin, 1 pig's trotter, 500g pig skin, 100g shredded ham.
Ingredients: 10 grams of salt, 10 ml each of soy sauce and sesame oil, 100 ml chicken fat, 100 ml cooking wine, 3 grams pepper, 15 grams each of coriander, ginger and green onion.
Method:
1. Soak the shark fin and wash away impurities. Add ginger, green onion, and cooking wine to boiling water, drain the shark fin, put it into a gauze bag and tie it tightly.
2. Slaughter and wash the hen, remove the internal organs, feet and tail, and use boiling water to remove the blood and filth along with the pig's feet and pig skin.
3. Use bamboo to place the bottom of the pot, put down the old hen, pig skin, pig's feet, shark's fin, ginger, and coriander head sections, add an appropriate amount of boiling water, and simmer over low heat for 5 to 6 hours until the shark's fin is cooked and soft.
4． Pick up the shark fin and remove the old hen, pig feet and pig skin. After the original juice is filtered to remove impurities, add the shark fin, add salt, soy sauce and chicken fat, and thicken it with starch to thicken the soup.
5． Add sesame oil, pepper, shredded ham and coriander, and you're ready to eat.
Features: Lubricant, thick and fragrant.
Medicinal value: Shark's fin is sweet in taste and warm in nature; old hen is sweet in taste and warm in nature; ham is salty and sweet in taste and neutral in nature. This product can warm and replenish qi, invigorate the spleen and appetite, promote fluid and blood, replenish essence and marrow, moisturize the skin, and strengthen the internal organs. At the same time, it is quite effective for people with fatigue, palpitations, physical weakness, poor appetite, chronic diarrhea and dysentery, and thirst.
Mixed Fruit Chicken Rice
Ingredients: 1/4 cup each of candied prunes, preserved apricots, walnuts and cashews, 2 tablespoons of coconut meat, 3 cups of chicken broth, 1 onion , 2 stalks of coriander, 3/2 cup of japonica rice, a little each of ginger, onion, and garlic.
Method:
1. Peel and cut the onion into pieces, remove the cores of the prunes and apricots, chop them with walnuts, cashews, etc., cook the japonica rice until half cooked, remove and set aside.
2. Heat a red oil pan, sauté the onions until fragrant, add ginger, garlic, coriander, salt and pepper and stir-fry evenly. Add the japonica rice and stir-fry evenly. Pour in the chicken stock and bring to a boil, then reduce to low heat, cover and simmer for about 15 minutes. Minutes, the rice is ready and placed on a plate.
3. Sauté the green onions until fragrant, add prunes, apricots and other nuts and coconut meat, stir-fry briefly, and serve on top of the rice.