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Yulai, who is called Flower Chicken.

Beggars' Chicken originated in Changshu, Jiangsu Province. It was stolen by some poor refugees (or beggars). The chicken was wrapped in mud, set on fire, and cooked when the mud was heated. This is a dish that can't be elegant.

There is a legend that when Emperor Qianlong visited Jiangnan incognito, he accidentally wandered into the wilderness. A man named Hanako felt sorry for him, so he gave him a beggar chicken, which he thought was delicious. Being sleepy and hungry, I naturally feel that this chicken is extremely delicious. After eating, I asked him his name, calling him Hua Tou. I was embarrassed to say that this chicken was called "beggar chicken", so I boasted that this chicken was called "rich chicken". Ganlong was full of praise for the chicken.

The beggar learned afterwards that the tramp was the present emperor. This "beggar chicken" became a "rich chicken" because of the emperor's golden mouth. Spread to this day, it has also become a famous dish on the elegant floor.

Practice:

Ingredients: tender hen 1 hen (1000g), and three yellow (yellow mouth, yellow feet and yellow hair) hens with large head and small body are better.

Accessories: 50g of diced chicken, 50g of lean pork100g, 50g of shrimps, 30g of diced cooked ham, 400g of lard, 20g of diced mushrooms, 4 fresh lotus leaves and 3,000g of jar mud.

Seasoning: 50g of Shaoxing wine, 5g of salt, 20g of oil100g, 20g of sugar, 20g of chopped green onion, 4g of Jiang Mo10g, 4 cloves, 2g of star anise, 0.5g of jade fruit powder, 50g of chopped green onion, 50g of sweet noodle sauce, 50g of sesame oil and 50g of cooked lard.

Practice:

1.Remove the hair, viscera and wash the chicken. Adding soy sauce, yellow wine and salt, pickling 1 hr, taking out, grinding Flos Caryophylli and Fructus Anisi Stellati into fine powder, adding jade fruit powder, mixing, and rubbing on chicken;

2. Put the pot on a big fire, add lard and heat it to 50%, add chopped green onion and ginger and saute until fragrant, then put the diced chicken, lean pork, shrimp, cooked diced ham and diced mushrooms in the pot and fry them separately, and then let them cool for later use; ?

3. Put a clove in each armpit of the chicken, then tightly wrap the chicken body with pig net oil, wrap it with lotus leaf, wrap it with cellophane, wrap it with lotus leaf outside, and tie it tightly with fine hemp rope;

4. Grind the jar mud into powder, mix it with clear water, spread it flat on a wet cloth (about1.5cm thick), then put the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap the chicken tightly, so that the mud can be tightly adhered, and then remove the wet cloth and wrap it with wrapping paper;

5. Put the wrapped chicken in the oven and bake it with high fire for 40 minutes. If the mud cracks, you can plug the cracks with mud, bake it with high fire for 30 minutes, then bake it with low fire for 90 minutes, and finally bake it with low fire for 90 minutes;

6. Take out the roasted chicken, knock off the mud on the chicken surface, untie the rope, remove the lotus leaf and cellophane, and pour in sesame oil.

Tips: You can also prepare sesame oil, scallion and sweet noodle sauce for dipping. This chicken skin is golden and orange-bright, with tender and tender meat, rich flavor, original flavor, rich nutrition and unique flavor.

The practice of beggar chicken

Category: Roasted Cuisine: Sichuan Cuisine

Ingredients: Chicken Taste: Crispy

Suitable season: spring

Color and fragrance: the meat is tender and delicious.

Ingredients: one chicken (about 500g), 50g of pork, 25g of sprouts, 0/0g of pickled pepper/kloc-0, 5g of lettuce/kloc-0, and 6 fresh lotus leaves.

Accessories: 20g of soy sauce, 20g of cooking wine, 2g of pepper, ginger and onion10g each.

Making:

1) Wash and drain the broiler, remove the head, wings and claws, and remove the leg bones;

2) Mix with soy sauce, cooking wine, pepper, ginger, and onion, then smear it on the inside and outside of the chicken, and pickle it to taste;

3) Chop pork, sprouts and pickled peppers (pedicled and seeded) respectively;

4) Put the wok on a strong fire, put pork on a strong fire to remove blood, cook soy sauce and cooking wine, add sprouts and pickled peppers, and stir well to make stuffing;

5) Fill the chicken belly with stuffing, then wrap the chicken tightly with lotus leaves, wrap it in six layers, wrap it tightly with hemp rope, paste it with mud, bake it on charcoal fire until it is dry, peel off the mud and pour out the stuffing, cut the chicken into a note, put it in a horizontal tray, and insert the stuffing and lettuce at both ends of the tray.