Sichuan cuisine

Types and local characteristics

Basic characteristics: golden and bright color, elegant appearance, crispy skin and tender meat, and delicious stuffing.

The basic material is a fat hen (about 1000g). 25 grams of glutinous rice, 25 grams of fresh pea rice, 25 grams of lotus seeds, 25 grams of barley, 25 grams of Euryale ferox, 0/0 grams of Jin Jun/KLOC-,0/5 grams of ham/KLOC-,and 0/5 grams of Xiangyin/KLOC-. Cooking wine 15g, salt 5g, soy sauce 10g, egg white 15g, bean flour 15g, vegetable oil 500g, sesame oil 10g, and salt and pepper 15g.

manufacturing process

After the hen is slaughtered and washed, the whole material is boneless. After washing, dip in cooking wine and salt for later use. Blanch the fresh pea rice in boiling water, remove the shell, and then float it in clear water. Wash the glutinous rice and cook it in a pot until it is over-cooked. After the lotus seeds, coix seed and gordon euryales are stripped and cored, they are washed and swollen, put into a bowl, submerged in water and steamed in a cage. The golden hook expands and is cut into fine grains, served with ham and mushrooms. Then mix the above ingredients, add salt and mix well, stir them into the chicken's belly from the knife edge of the chicken's neck, lock the opening with a bamboo stick, cook them in hot soup for a few minutes, take them out, turn the chicken wings upside down and put them in a steaming bowl, and steam them in a cage for about two hours (to the extent that bamboo chopsticks can crush them). Take out, air-cool, remove water, and smear with soy sauce and egg white bean powder. Put the wok on a big fire, heat it with oil (180℃), put the chicken into the frying pan, scoop it up when it turns golden brown, pour sesame oil on it, take out the bamboo stick, and cut the chicken breast and abdomen into diamond-shaped pieces (based on broken skin) with a knife. Serve with salt and pepper dishes.