Chaoshan is inseparable from bean paste, and bean paste is inseparable from chicken. Sauced chicken is a traditional specialty in Chaoshan area of Guangdong Province. The taste is delicate and smooth, and the soy sauce is mellow and spicy. Chicken cooked with soy sauce is golden in color, tender and smooth in meat and rich in flavor. Put the chicken in your mouth, and there is a bean sauce. Speaking of which, do you really want to learn this dish? Next, Bian Xiao tells everyone about this exercise.

working methods

Main ingredients and accessories: main ingredients: broiler 1000g.

Accessories: pork (fat and thin) 100g.

Seasoning: 5g of yellow rice wine, 40g of bean paste, 3g of sesame paste, 3g of monosodium glutamate, ginger 10g, onion 10g, and coriander 10g.

Cooking method

1. Slaughter the chicken, air-dry, break the neck bone, cut off the chicken feet and remove the column bone. Slice the pork fat into thin slices and cut it lightly.

2. Take out the watercress from the bean paste and crush it, mix well with the original sauce, add sesame sauce and Shaoxing wine and mix well, spread it on the chicken, let it marinate for about 15 minutes, then add ginger and onion. Coriander head in chicken cavity.

3. Wash and dry the casserole, put bamboo grates on the bottom, spread fat slices, then put chicken and chicken feet, inject soup twice along the edge of the pot, cover it, seal the edges and stick wet toilet paper to reduce discouragement; Then put the pot on the charcoal stove and bring it to a boil with high fire, that is, turn to low heat (stew) for about 20 minutes until it is cooked. In the meantime, the temperature should be just right, and no water can be added in the middle. When cooking, there is 150g raw juice in the pot.

4. Take it out after cooking, chop off the head, neck and wings first, and then remove the flesh and blood. Cut the bone into sections, put it on a plate, cut the meat into pieces, put it on the bone, put it in the shape of a chicken, add monosodium glutamate to the boiled raw juice, mix well and pour it on, and serve with coriander leaves.

Key technology: It is a common technology of Cantonese cuisine. The main ingredients are mostly pickled, and then generally divided into tile (casserole) and wok. This dish adopts tile method and has a unique flavor.

The practice of sauce chicken has been taught to everyone. Have you learned? Although the main ingredient of this dish is chicken, the core is Puning bean paste. Puning bean paste tastes salty and sweet. Adding bean paste when cooking and cooking fish is the most delicious, and it is also a more wonderful match with chicken. What are you waiting for? He is a foodie. Let's act quickly.