Because this dish is well-made, high-tech, especially the whole chicken is difficult to boneless, and it takes a long time to steam, so it is difficult to meet the needs of fast-paced modern catering, so this dish has a tendency to be left out in the hotel at present. After years of practice, the author has made some improvements to make this dish more convenient and quick. Here, some experiences in making this dish will be compiled and exchanged with you.
Ingredients: current year 1 hen? About 1000 grams of winter bamboo shoots 50 grams of raw ham 50 grams of sea cucumber 30 grams of squid 30 grams of mushrooms 50 grams of green beans 50 grams of dried scallops 15 grams of chicken intestine bamboo shoots 1 ginger 10 grams of green onions 30 grams of refined salt 8 grams of Shaoxing wine 30 grams of monosodium glutamate 3 grams of cooked lard.
Method:
1? After the hen is slaughtered, clean it, chop off the 1/3 of the chicken mouth shell, wing tip and chicken feet, and pierce the eyeball. After the whole chicken is boned, remove the claw bone, wash it with clear water, drain the water, turn the chicken inside out, cut the chicken breast and leg into small elephant eye pieces, keep the chicken skin intact, and then turn the chicken back.
2? Dice winter bamboo shoots, ham, sea cucumber, squid, shiitake mushrooms and tendon, put them in a boiling water pot with green beans, soak them in water and take them out; Wash scallops, remove the belt, put them in a small bowl, add some clear soup, steam them thoroughly in a cage, and then take them out and shred them. Put the above ingredients into a bowl, add refined salt, Shaoxing wine, monosodium glutamate and cooked lard, mix well, pour into the chicken belly from the neck, tie the chicken neck with chicken intestines and bamboo shoots, then put the chicken into a colander, pour it repeatedly with boiled clear soup, rinse it with warm water, and then put it into the pot.
3? Put the wok on the fire, add the clear soup, add the ginger and onion? Beat all the broken, refined salt and Shaoxing wine evenly, wash the floating foam after boiling, pour it into the product pot, then put the product pot into the pressure cooker, light it, press it for about 10 minute after the pressure cooker is inflated, turn off the fire, take out the product pot, take out the ginger and onion, and finally sprinkle with coriander.
Production key:
1? When cooking this dish, you should choose the native chicken that was planted that year to ensure that the finished dish is tender.
2? When the hen is slaughtered, it is necessary to ensure that the blood is exhausted, and the slaughter mouth should be small but not large.
3? When scalding, the water temperature should not be high to prevent the chicken skin from breaking when plucking.
4? The whole chicken bone is the key to the success of this dish. Cut off the tip of the chicken's mouth, wings and feet before deboning to prevent the skin from being punctured.
5? When filling the chicken belly, it is not appropriate to fill it too full, but it is appropriate to fill it with eight points. In addition, if you don't tie chicken intestines around your neck, you can use thin hemp rope instead, but remember to remove the hemp rope after cooking.
6? When pouring the chicken with boiling broth, it is best to prick the chicken with a toothpick and deflate it at the same time to prevent the skin from breaking. Be sure to wash it with warm water after pouring, not cold water.