Chaoshan is inseparable from bean sauce, and bean sauce is inseparable from chicken. Chicken with bean sauce, a traditional specialty of Chaoshan region in Guangdong, tastes delicate, tender and smooth, with mellow and pungent flavor of bean sauce, which is used to cook chicken with golden skin, tender meat and strong fresh aroma. Put the chicken into the mouth, there is a strong soy flavor sauce. Speaking of this everyone can not help but want to learn this dish? Next, I will tell you the practice.

Practice

Main ingredients and auxiliary ingredients: main ingredients: child chicken 1000 grams

Auxiliary ingredients: pork (fat and lean) 100 grams

Seasoning: 5 grams of yellow wine, 40 grams of soybean paste, sesame sauce 3 grams, 3 grams of monosodium glutamate (MSG), 10 grams of ginger, 10 grams of green onion, 10 grams of cilantro

Cooking method

1. Slaughter the chicken clean, dry. Crack the neck bone, chop off the chicken feet, take off the column bone. Cut the pork fat into thin slices and slice lightly.

2. Bean paste in the bean paste out of the crushed, and the original sauce together with the mix, and then add sesame paste, shaoxing wine mix well, all over the chicken body inside and outside, let it marinate for about 15 minutes, and then add ginger, green onion. Cilantro head in the chicken cavity.

3. Wash and dry the casserole, bamboo grates on the bottom, laying slices of fat meat, following the chicken and chicken feet, along the sides of the pot into the two soup, cover, with wet straw stickers sealing the lid edge to reduce the leakage; then put the pot on the charcoal stove, first with a high fire boil, that is, turn into a small fire (simmering) for about 20 minutes to cook. In the meantime, we should make the fire just right, can not add water in the middle, in order to cook when the pot has 150 grams of original juice as degree.

4. Cooked out, first chopped off the head, neck and wings, and then up bone meat. Bone cut into segments, mounted on the plate, meat cut into pieces, mounted on the bone, put together into a chicken shape, take the boiling juice with monosodium glutamate to mix well and drizzle, to the coriander leaves accompanied by the edge will be completed.

The key to the process: for Cantonese cuisine commonly used techniques, most of the main ingredients under the flavor of marinade, and then again, generally divided into two kinds of tile (i.e., casserole) and wok, this dish uses the tile method, there is a special flavor.

Bean sauce chicken practice editor has taught you, we learned? Although the main material of this dish is chicken, the core is Puning bean sauce. The taste of Puning bean paste is salty and sweet, and it is most delicious when added to stir-fried vegetables as well as cooked fish, and it is also a much better match with chicken. So what are you waiting for, if you are a foodie, hurry up and take action.