Where is the beggar chicken cooked?
Beggar chicken, a famous food in Jiangnan, has a long history. It is a special dish made by wrapping the processed chicken with soil and lotus leaves and baking it. Its color is bright Bordeaux, fragrant, crisp and tender. It is a good gift for family dinner and picnic.
Exercise 1
material
Appropriate amount of honey, chicken 1, ginger, onion, garlic, onion, dried pepper, aniseed, black pepper, olive oil, rattan pepper oil, soy sauce, salt, lotus leaf 1.
working methods
1. Wash the chicken and prepare the chopped ingredients.
2. Mix the ingredients evenly and apply them inside and outside the chicken.
3. Cover the chicken with plastic wrap and marinate it in the refrigerator for one night.
4. Wrap chicken and ingredients with a fresh lotus leaf.
5. There is a bag of spontaneous flour at home, which is just right to use, kneading dough and waking up.
6. After the chicken is wrapped in lotus leaves, spread out the noodles and wrap the chicken inside.
7. Put the wrapped chicken into the tray and bake in the oven 180 degrees 1 hour for 20 minutes.
Recipe introduction
You can also prepare sesame oil, scallion and sweet noodle sauce to dip in. This kind of chicken skin is golden yellow and orange bright, with tender meat, rich flavor, original flavor, rich nutrition and unique flavor.
Exercise 2
material
Hen1000g.
condiments
50g of chicken (diced), 0/00g of pork/kloc-,50g of shrimp (red), 30g of ham (diced), 20g of fresh mushrooms (diced) and 4 pieces of lotus leaves.
condiment
Salad oil 100g, salt 5g, ginger (minced) 10g, 2 star anise, 50g cooking wine, appropriate amount of sesame oil, 50g sweet noodle sauce, 50g lard, 20g sugar, 25g onion, 4g clove and 50g onion.
working methods
1, unhairing, eviscerating and washing the chicken. Add soy sauce, yellow wine and salt, marinate 1 hour and take out.
Grind clove and star anise into fine powder, add jade fruit powder and rub it on chicken.
2, put the pot on the fire, add lard and heat it to 50%, add chopped green onion and ginger slices and stir fry.
Then the diced chicken, lean meat, shrimp, cooked diced ham and diced mushrooms in the auxiliary materials are fried in a pot, cooled and stuffed into the chicken belly.
3. Put a flap under each armpit of the chicken, then wrap the chicken tightly with pig net oil, and then wrap a layer with lotus leaf.
Then the bread is covered with a layer of cellophane and a layer of lotus leaves, and then tied with fine hemp rope.
4. Grind the jar mud into powder, add water and mix well, spread it on a wet cloth (about 1.5cm thick), and then put the tied chicken in the middle of the mud.
Pick up the four corners of the wet cloth and wrap the chicken tightly so that the mud sticks tightly. Then take off the wet cloth and wrap it with wrapping paper.
5. Put the wrapped chicken in the oven and bake it for 40 minutes with high fire. If the mud cracks, you can fill the cracks with mud.
Bake with high fire for another 30 minutes, then switch to low fire for 90 minutes, and finally switch to low fire for 90 minutes.
6. Take out the roast chicken, knock off the mud on the chicken surface, untie the rope, remove the lotus leaf and cellophane, and sprinkle with sesame oil.
Exercise 3
material
A piece of fresh ginger, native chicken, lotus leaf, mushroom, flour, sausage, clam meat, peanut oil, salt, soy sauce, onion, garlic, oil consumption, lard, steamed fish and lobster sauce, sugar, fish sauce, yellow wine, thirteen spices and water.
manufacture
pickled vegetables
1. Clean the chicken prepared in advance, and then clean it.
Then massage the chicken skin and stomach evenly with proper amount of salt, which can make the chicken more delicious.
2, seasoning is to use thirteen spices 1 spoon, half a spoon of sugar, fish sauce 1 spoon, 2 tablespoons of June fresh soy sauce and oyster sauce 1 spoon and stir evenly.
3. Add shredded ginger, minced garlic and onion and mix well.
4. Spread the seasoning prepared in step 7 evenly on the chicken body and stomach, cover the container with plastic wrap and put it in the refrigerator for about 8 hours.
Wrapped chicken
1. Prepare chicken belly stuffing, soak dried mushrooms and dried clams in warm water, cut soaked mushrooms into strips, slice sausages, and remove sand from clams.
2. Add a little oil to the hot pot, stir-fry the sausage, mushrooms and clam meat until 80% cooked, add steamed fish and soy sauce and stir well.
3. The fried stuffing is cooled out of the pan. At this time, the fresh lotus leaves are washed and drained for later use.
4. Fill the chicken belly with cold stuffing and cut the knee cartilage of two chicken feet in half.
Stuff the chicken feet into the chicken belly and seal the chicken belly with a toothpick.
5. Scoop a spoonful of lard and evenly spread a layer of lard on the chicken skin, then put the processed chicken in the lotus leaf.
Roll it up, wrap it up, and tie it up with straw rope, either horizontally or vertically.
grilled
1. Put the thin batter into a large basin, add appropriate amount of water, and adjust to a viscous state.
2, wrapped chicken lotus leaf evenly spread with thin batter, sticky, with disposable gloves and some oil operation.
There is some sticky batter in the basin, plus some flour, a little water and a non-sticky dough.
4. Sprinkle a little flour on the dough and roll it into a big cake, almost as big as a lotus leaf chicken.
5. put the chicken wrapped in lotus leaves, wrap it in dough and put it in the oven.
6, a layer of tin foil outside the bread, because your oven will be more powerful.
So wrap the tin foil and bake it in the oven, 185℃ for 2 hours and then take it out. Peel off the tin foil, it will burn.
7. Take out the noodles wrapped in the lotus leaf, expose the lotus leaf, and open the lotus leaf to call the flower chicken.