Vegetable jar chicken

It is characterized by golden color, original flavor and strong fragrance.

raw material

Ingredients: 1 smooth and tender oil chicken (weighing about 2.5kg), 100g cooked cloud legs, 100g fresh mushrooms and 50g scallops. Seasoning oil 900g (the actual dosage is about 70g), cooking wine 150g, salt 20g, monosodium glutamate 6g, onion ginger 5g, soy sauce 25g and sugar 25g.

manufacturing process

(1) Remove the fluff from the fried chicken, chop off the claws and head, remove the bones, chop it into large pieces (about 50g), apply a little soy sauce, put it in a frying spoon heated to 80%, and take it out after frying. (2) Cut the cloud legs into domino-sized pieces. Scallop, stripped of old meat, put in a bowl, add cooking wine, onion, ginger and appropriate amount of water, put in a drawer and steam until cooked, and remove onion and ginger for later use. (3) Stir-fry onion and ginger with hot oil, stir-fry chicken nuggets, cook cooking wine, add salt, sugar, monosodium glutamate, soy sauce and appropriate amount of water, and put the chicken nuggets and soup into a jar after boiling. (4) Immediately pile the cloud legs, scallops and mushrooms on the chicken nuggets in three parts, cover them, stew them on low fire for 50-60 minutes, and take them out.

Originated in the late Ming Dynasty and flourished in the early Qing Dynasty, it is a kind of seven-eight-jar chicken, with its unique porcelain pot (or special casserole) stewing process, mysterious court medicine and local raw materials in Tengchong (this thing is also very bad in Tengchong because it is difficult to make).

In the late Ming and early Qing Dynasties, Li Yong fled to Myanmar via Tengchong, driven by Wu Sangui. Although it is a "dead dragon", the emperor's shelf can't be put down. After being saved by Tengchong's "great rescue" (see the article about yobo's great rescue), he wanted to "be happy". Let the chef who fled Myanmar find something to do locally and comfort the dragon's face.

The chef has a good eye for treasures and has a crush on the native chicken raised by a free-grazing farmer. Why is this?

Because the selection of materials is very important, you can't use the raised broilers just because of reducing the cost. It seems that it is hundreds of years before the chef knows that chickens are mostly raised with hormone-containing feed. Second, chickens should not be too fat or too thin. Too fat, uneven taste, too thin, easy to walk too far, not eating to the end, and the shape is not good. Third, the age of chickens should be 10 month. Fourth, the choice of chicken skin should pay attention to smoothness and integrity. If there are scars, subcutaneous congestion will affect the appearance.

Bleeding and plucking the selected chickens, taking out the internal organs, (note: these are not) cleaning and drying. Then, shape the chicken (depending on the shape of the chicken) and paint it with a layer of honey evenly. When frying in the pan, the amount of oil must be loose, the oil temperature should not be too high, and the chicken skin should be taken out when it is golden.

Then, braise in soy sauce, the longest time, is difficult to master. Because the altar for braised chicken is specially made, it is not easy to find in times of war and disaster, so we use Tengchong homemade casserole (note: the height is about 20-80cm depending on the size of chicken, how much to choose, hehe, is it very enjoyable) and then add brine. Brine is made of more than ten kinds of Chinese herbal medicines. Drugs should not be put into the pot in bulk, but should be put into gauze bags. There are cold ginger, cinnamon, tsaoko, dried ginger and so on. These drugs are not uncommon, most of them are common things. The key lies in the dose matching and proportion, and how much dose is used for how many chickens, which is the experience accumulated by our ancestors. The amount of medicine determines whether it tastes bad, which is the difficulty of making authentic jar chicken. Otherwise, what's the secret of the palace?

Seal the jar, simmer in the bucket for 4 hours, and then stew for 3 hours, a total of 7 hours. After opening and leaving the can, the color is golden, jade-like, bright and eye-catching, pure and lasting in color, not boring or greasy, delicate in entrance, crispy and tender in skin, and fragrant in mouth. Jar chicken also has the functions of promoting blood circulation, relaxing muscles and tendons, clearing away lung heat and invigorating stomach, and is especially suitable for the elderly and children.

At this time, Ming Taizu and Li Yong only wanted to eat when the country was in crisis, but it was useless. Finally, Wu Sangui grabbed Kunming from Myanmar and strangled it with a string. Emperor Li Yong's people and others have been living among the people for many years, which brought Tanji back to the public. When we personally taste this delicious food, do we taste the cultural flavor and historical Cang Sang?

Special jar chicken

Special jar chicken (innovation Hu' nan cuisine)

Features: hot and sour appetizer, yellow and tender.

Ingredients: Zhanjiang tender chicken (about 700g), 50g pepper.

Seasoning: star anise, cinnamon, pickled pepper each10g, refined salt 200g, monosodium glutamate, onion and ginger 5g.

Method:

(1) slaughtered Zhanjiang chicken, eviscerated, cut into strips with a length of 3cm and a width of 1.5cm, washed, blanched in hot water for 5s, and fished out for later use.

(2) Pour clear water into the pot, add pickled pepper, star anise, onion, ginger, cinnamon, pepper, salt and monosodium glutamate to make brine, pour it into the jar after boiling, cover the cylinder head, and soak the chicken in the jar for 2-3 hours while it is hot. However, the market of jar chicken is not very big.