Introduction: Pork Belly Chicken in Casserole, also known as Pork Belly Wrapped Chicken Hot Pot and Phoenix Cast. Pork belly chicken is one of the local Hakka dishes in Guangdong, popular in Guangdong Huizhou, Heyuan, Meizhou and other areas of eastern Guangdong, and Guangxi.
Pork Belly Chicken practice _ at home can also do the pork belly chicken
Pork Belly Chicken, as the name implies, is to use the raw pork belly to the raw chicken wrapped in watercress (or with a toothpick) to tie a good two head into the special soup cooked, before eating and then scrape open the pork belly, take out the cooked chicken together with the chopping pieces, back to the original boiler in the soup and then eat hot, this food is to make the raw rolling method of food hot pot more than an old fire food method, saving time and at the same time can taste the old fire!
Drink the original flavor of the pork belly wrapped chicken soup; then the pork belly wrapped chicken chopped pieces into the soup to continue to boil 5 ~ 10 minutes, eat pork belly and chicken, pork belly exceptionally refreshing, chicken tender and delicious, the taste of the soup added chicken flavor; and then into the dried vegetables, mushrooms and other dried mixed vegetables, absorb the meat flavor, the taste of the soup has become sweet; and finally added to the meatballs, fresh chicken shi, bamboo intestines and other meats, the more the soup is more rich and tasty.
Pork Belly Chicken `practice
Ingredients:
Ingredients: Pork Belly a fresh chicken a (or half), pepper a 30 or so (the body cold to put more, the body hot people put less)
Ingredients: red dates 15, four Codonopsis, bamboo one or two
Methods/Steps
Washing pork belly:
1, first tap water rinse the outside, and then turn the pork belly over to wash the inside, wash the inside of the time is to put the pork belly in the basin, and then turn the pork belly to wash the inside, wash the inside of the time is to put the pork belly in the basin. When the time is to put the pork belly in the basin (do not put water), add three spoons of flour, with two hands to grab the pork belly, grab ah grab, and then rinse with water, repeated two or three times ).
2, add three small spoons of salt, or with two hands to grab the pork belly, grab, grab, grab, and then rinse with tap water, repeat this procedure 2-3 times.
3, add some white vinegar, with two hands to grab the pork belly, grab, grab, and then rinse with tap water until the water is very clear, pork belly is very clean ok, and then turn back.
4, the outer layer of the same washing method, the amount of flour and salt times can be relatively reduced, easier to wash! Clean with vinegar, salt, wine immersion for ten minutes.
Stuffed pork belly:
1, first wash the fresh chicken, and then into the water blanching once, remove the foam, over cool water
2, ready to all the ingredients
3, first pepper slightly fried out of the aroma, so that the efficacy of the better
4, put the red dates ten, the amount of wolfberries, and pepper stuffed into the Pork belly
5, and then the chicken also carefully stuffed
6, with a toothpick to seal the opening
Boiled Pork Belly Chicken:
1, pot of water, put the stuffed pork belly chicken, add a few slices of ginger, a small amount of cooking wine, blanch once, to remove the foam.
2, until the pork belly expansion, no foam, fish out, pour away the original water, and then re-added the end over the pork belly surface of the water, into the other ingredients, high-fire boil, and then pour into the pot pot on low heat for 1.5 hours. In the middle of the 20 minutes when the leaves out, the leaves cooked for a long time with a bitter flavor.
Cooking Tips:
1. Pork belly bought back must be carefully scrubbed a few times, with salt or white vinegar, and starch can be very good to get rid of the odor of the pork belly, which is also a method I just learned;
2. Pork belly in the pressure cooker cook longer taste will be soft and tender, shorter time! The more crunchy, generally 10 minutes can be, I personally prefer a little crunchy pork belly;
3. Chicken into the unnecessary stewing too long, 10 minutes or so can be. I feel that nowadays the chicken is not exactly the chicken, not resistant to stewing, cooking time is a little longer is easy to soft, affecting the taste. So the cooking time is shorter, the chicken meat is also more delicious. But with the old hen to cook can also be, very resistant to cooking.
4. If there are children in the family to drink soup, then reduce the amount of white pepper, or the child will feel a little spicy and refuse to drink soup.
5. To get a natural creamy soup color, I think you need to use a casserole to simmer the pork belly and cook it for 1.5 to 2 hours before adding the chicken and cooking it for half an hour. But to get the creamy soup color of a restaurant, we agreed that we'd have to put some milk in it.
Tips: pork belly chicken serving
1 first soup, the cooked pork belly chicken fish out and let it cool down, and then cut the belly and chicken into the usual serving pieces.
1. Season the soup with salt, add the chopped pork belly and chicken, slow cook for 5 minutes to serve.
3. Then add mixed vegetables or any other meat of your choice like a hot pot!