It's New Year's Eve, and I want to make a lovely, unique, flavorful, digestible, amazing, chicken for my family!
Ingredients ?
Children's chicken one and a half kilograms
Red soy sauce homemade
Eight treasures stuffing homemade
New Year's Eve meal Mixed grain eight treasures chicken recipe ?
The bull's-eye is to make your own sauce! Make the red soy sauce: 200g of soy sauce, 50g of brown sugar, 50g of rock sugar, one each of star anise, grass berries, allspice and green onion. Boil over high heat, simmer over medium heat, reduce to half, turn off the heat.
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Pre-treat the chicken. Salt water 6:1000, soak the whole chicken, and place in the freezer for 12 hours or more. This is a treatment revealed by a famous British chef to make the chicken flavorful and juicy. I especially love roasted chicken that is crispy on the outside and tender on the inside! Want to know how I met this chef? It's simple! Read more Baidu and be less dumb, I know him and he doesn't, hahaha!
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After drying the chicken, put it into a plastic bag, put in the red soy sauce, and "gently massage" the flavor through the plastic bag. Put the whole bag in the refrigerator for 24 hours.
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Making the eight treasures stuffing: because my stomach is not good (funny, chef stomach is not good?), so I use glutinous millet and mixed vegetables. , so use glutinous millet and mixed grains instead of glutinous rice, lotus seeds instead of chestnuts, plus shiitake mushrooms, mixed vegetables, salted egg yolks, green bean paste, homemade sausage, and asparagus. Here, a ten-minute round of applause for homemade sausage?
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Making the eight treasures filling: first, steam the lotus seeds, millet, mixed vegetables in water until 80%. Attention! Be sure to soak the rice! Soak it for at least a morning! I took the unrun rice and steamed it all morning, but it just wouldn't cook through! Called my mom for help only to realize that I didn't soak the rice and got scolded a few times for wasting gas?
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Making Patpao Stuffing: Stir-fry the other side dishes and stir-fry them
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Making Patpao Stuffing: Put the 80-percent-ripe rice and all the side dishes into a wok, add oil, soy sauce, and consumable oil and stir-fry them together, turn off the heat, and then pour in the sesame oil. The criteria for judging success: the rice is already nine mature (stuffed into the chicken stomach still have to be steamed and baked), and the oil smells good (a grain of it is fragrant). If it's wet or the rice is very raw, it's not quite right.
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The New Year's Eve is finally here! First stuffed with eight treasures stuffing, stuffed to the brim, wahahahaha, just the right amount!
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And then use my mom's quilt sewing needle, sew up the chicken! This is a test of needlework, which was Auntie Hui's child's skill. Imagine what I spent my childhood doing!
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Wrap the whole chicken in tinfoil, bring to a boil over high heat, and steam over medium heat for an **** an hour. Purpose: cooked! I don't want to use grilled cooked, I'm afraid it's too hot ......
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Steamed and put on a plate to dry, dry skin coated with juice is better. We opened at six and I didn't start baking until five-thirty. It's set up so beautifully now because we're going to use it to honor our ancestors at four? We really are good superstitious kids
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Brush with a layer of red soy sauce, 210 degrees for 10 minutes; brush with a second layer, flip, 210 degrees for 10 minutes.
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Salt the vegetables, sprinkle a little oil, 200 degrees for 15 minutes
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Roasted chicken, vegetables on a plate, vegetables on the brush a thin layer of red soy sauce, the plate to look good ah!
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First eat the chicken, look at the rich juice! Then eat the tummy with the 8-pole rice!
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Tips
The meat is actually not tender enough for this recipe, so next time, it's best to try it straight from the grill. I just watched a movie that said to 200 degrees for 15 minutes, drizzle the fat to change sides, another 15 minutes, and cross-fork the thigh portion to see if any blood bubbles up. Try this method next time.