Braised chicken nuggets
Ingredients:
1 kilogram net weight of bamboo shoot chicken, 200 grams of steamed magnolia slices (winter bamboo shoots are also acceptable).
Ingredients: 150g soy sauce, 6g refined salt, 50g sugar, 50g cooking wine, 4g MSG, 40g water starch, 40g each onion and ginger, 2kg vegetable oil (actual consumption 160g).
Preparation method:
1) Wash the bamboo shoots and chicken, chop into 2.5 cm square pieces; slice the magnolia slices; cut the green onion into sections; slice the ginger. 2) Put the oil into the pot and heat it until it is cooked. Put the chicken pieces in a pot, add a little soy sauce and mix well, fry them in the pot until golden brown, take them out and drain the oil. 3) Take another pot, add a little oil, heat it, add green onions and ginger slices, add water, soy sauce, cooking wine, refined salt, sugar, monosodium glutamate, steamed magnolia slices, and chicken nuggets. After boiling, skim off the foam. , turn to low heat and wait for ten minutes. When half of the soup is burned and the chicken is soft and tender, turn to high heat, remove the onions and ginger, thicken with water starch, pour in oil and serve.
Features: Bright red color, soft and delicious.
Making key: When frying the chicken nuggets, the oil should be hotter, and take them out when the surface of the chicken nuggets becomes hard. Therefore, the dish uses bamboo shoots and chicken, so the stewing time should not be too long to avoid overstewing. In addition, it is also important to grasp that when the chicken pieces are almost rotten, turn to high heat immediately to absorb the juice. Don't wait until the chicken pieces are rotten. There is still a lot of soup, so the chicken pieces will have no flavor.
Chestnut roasted chicken
Features: crispy chicken, sweet chestnuts, seasonal delicacy, delicious
Ingredients
Live hen or capon 1 chicken, weighing about 1500-2000 grams, 100 grams of vegetable oil (or lard), 25 grams of watercress, 50 grams of ginger, 10 grams of green onions, 25 grams of white sugar or rock sugar, Sichuan peppercorns, cooking wine, soy sauce, refined salt, MSG, An appropriate amount of star anise and so on.
Production process
Slaughter the chicken, pluck the feathers, disembowel it, remove the internal organs and wash it. Cut off the head, wings, feet and shin of the chicken, then cut the chicken in half and cut it into pieces. Cut the chicken into 3 cm long and 2 cm wide cubes, and cut the chicken head, wings and feet into 3 cm segments. Put the pot on high heat, add 100 grams of vegetable oil to heat, then put the chicken pieces into the hot oil pan and stir-fry. When the chicken becomes hard, add cooking wine, ginger cubes, watercress, and Sichuan peppercorns, and stir-fry until the water gradually dries out and the aroma is released. That is, mix in an appropriate amount of water, add a small amount of salt, soy sauce, sugar, star anise, etc. Cover and simmer until mature, then add chestnuts and simmer for about 15 minutes. When the pot is boiled, add green onions and MSG. It is better to have a small amount of soup.
Fuliji Roast Chicken
Fuliji Roast Chicken has a history of more than 60 years. The difference from Daokou roast chicken mainly lies in the spices, and it is included in the list of famous dishes in my country.
Ingredients: 10 cooked chickens, 15 grams of saltpeter, 150 grams of salt, spices (Sichuan peppercorns, peony root, fennel, Matsutake, galangal, cloves, angelica, cinnamon, tangerine peel, magnolia) *** about 35 Appropriate amounts of starch syrup and raw oil
Preparation method 1. Slaughter the hair: refer to the slaughtering procedure of "Daokou Roast Chicken" and scrape off the old skin of the chicken. This is the reason for "Daokou Roast Chicken" No.
2. Braised chicken shape: The same method as "Daokou Roast Chicken".
3. Frying and cooking: first rub the chicken body with caramel, which is something that "Daokou Roast Chicken" does not have. Then put it into a hot oil pan and fry until it is neither too old nor too tender, and the skin is golden brown, take it out. Immediately in another pot, pour the old brine and spices (the spices are packed in cloth bags and tied tightly), salt and appropriate amount of water and bring to a boil. Then add the chicken and cooked saltpeter together. Cook over high heat first, then turn to low heat. To braise, new chickens need to be cooked for about 1 hour, and chickens from the next year need to be cooked for 2 to 3 hours. When cooking, in order to prevent one side from being cooked and the other side to be undercooked, it was originally necessary to flip it, but now it has been improved. It neither flips nor covers the chicken body, and only uses an aluminum wire grate to hold down the chicken body. In this way, the integrity of the chicken can be maintained without causing the phenomenon of one being cooked and the other being undercooked.
Product Features: Golden yellow, oily and shiny, white meat, attractive aroma, crispy and delicious.