Raw materials:

Huazhou chicken neck 1 piece, 5g of Jiang Mo, 5g of chopped green onion and 0.7g of refined salt.

Chinese medicinal ingredients: 0.5g of dried tangerine peel, 0.4g of star anise, 0.5g of Ligusticum wallichii, 0.5g of angelica dahurica, 0.5g of cinnamon and 0.4g of clove.

60 grams of peanut oil. Huazhou is called arrow oil, and the key to white-cut chicken fragrance lies in this sesame oil. The master is not the chicken, but the oil.

Production process:

(1) Cut onion and ginger into fine salt and mix well. Add Chinese medicine and peanut oil into the pot. Stir-fry over low heat, and take out after the aroma rises. Sesame oil can be served as a side dish.

(2) Wash the chicken, put it in water and cook it, lift it twice in the middle, and pour out the water in the cavity to keep the internal and external temperatures consistent. Soak in 15 minutes until cooked, hook it with an iron hook, then soak it in cold boiled water for cooling, wash off fluff and yellow clothes, and then fish it out. Dry the epidermis, cut it into small pieces, put it in a plate and put it in the shape of a chicken. When eating, pour sesame oil on it, add ginger and shredded onion. Speaking of Jiang Sha's most specialty, Jiang Sha Huazhou Nansheng, it is difficult for other provinces to eat this kind of ginger. You only use acanthopanax senticosus.

Features:

The color is white with oily yellow, with the special fragrance of butyl cinnamon oil, and it is also accompanied by some green onions or melons, which makes people feel green and appetizing. When eating, they will bring mustard sauce to make the food unique.

Huazhou sesame chicken

The production of Huazhou sesame oil chicken pays great attention to raw materials and production procedures. First of all, chickens must be carefully selected ground-walking capons in rural mountainous areas. Because it grows on the ground and eats wild food in the mountains, the meat tastes good. Then there is the rigorous production process. There are two methods for Huazhou Ma chicken: boiling in water and pouring in hot soup. The steamed water tastes smooth and elastic, with rich flavor and original flavor. The hot water is smooth, tender and fragrant, emitting a faint fragrance. Steam/hot water pouring is very technical. If the time/heat is not enough or too long, the taste and taste of chicken will be greatly reduced. There is also the biggest feature of Huazhou Maji, which is the sesame oil prepared by secret recipe, which is fragrant but not dry.

Raw materials:

An aromatic oil for castrated chickens in mountainous areas: garlic 10g, dried tangerine peel 1g, star anise 2g, Ligusticum chuanxiong 1g, angelica dahurica 1g, cinnamon 1g, clove 0.5g, coriander head. This local secret sesame oil in Huazhou is very special. In Huazhou, the basic ingredients are similar, but the secret ingredients are different, so the flavor of Huazhou sesame oil prepared by different Huazhou people always has its special flavor elements.

Production process:

(1) Preparation of chicken: After the chicken is depilated, the internal organs are washed, put in a pot to steam or pour water until cooked (the heat should be controlled), and then air for ten minutes. It should be noted that in order to master the heat, some salt should be added to the water in advance. Its function is to make the chicken skin protein quickly solidify to form a protective film, which not only prevents the umami flavor from overflowing, but also prevents the external heat from invading too hard. When cooking, soak it every five minutes, pour the water out of the chicken cavity and put it in the pot. If so, you'd better do it twice. In other words, if you prick your leg with an appliance, you will be cooked without bleeding, and you will see blood near the bone. If there is no blood at all, even if the white-cut chicken fails, the old diners will say that the umami has cooked you to death. As soon as the fire is over, the chicken comes out of the water, and then the peanut oil is swept over the chicken thinly, which not only increases the aesthetic feeling, but also keeps it fresh and tender. Cut into chicken pieces on the cooked dining table and put them in the shape of a chicken, and you can eat them.

② Production of sesame oil: Put about 1/3 bowls of peanut oil into a pot and heat it with slow fire. When peanut oil is heated to a certain degree (foaming), garlic, tangerine peel, star anise, Ligusticum chuanxiong, angelica dahurica, cinnamon, clove, coriander head, ginger and other ingredients are fried in hot oil, and after heat preservation, a proper amount of light soy sauce and sesame oil are added to make the flavor rich. When the sesame oil dries to room temperature, it can be poured on the fried chicken. (Speaking of Jiang Sha's most specialty, Jiang Sha Huazhou Nansheng, it is difficult to eat this kind of ginger in other provinces. )

(3) chicken with sesame oil is shaped and poured with special Huazhou sesame oil. When decorated with coriander, a delicious Huazhou sesame oil chicken is finished.

Waterproof chicken:

Exercise 1

Preparation: Wash the chicken inside and outside. Rub salt inside and outside and let stand for 20 minutes. Use about three or four teaspoons of salt outside, sprinkle a teaspoon of salt on your stomach and shake it.

Note: this steamed chicken doesn't have any other seasoning, and the salt inside and outside is its taste. Friends who like salty food can put more salt. Most of the salt is left in the skin and the chicken skin is not eaten, so even if there is more salt, the chicken will not be too salty.

Practice: dish the chicken and steam it in the pot. According to the size of the chicken, steam 15-20 minutes. This time is very important. A short chicken is old. It takes several times to find the pattern.

After cooking, put the chicken oil in a small bowl and don't throw it away. Cantonese people actually dip chicken in this chicken oil. If it is too greasy, it can also be used for cooking.

Tear off the chicken skin, shred or serve the whole chicken (pay attention to hot hands)

Exercise 2

Ingredients: 1 chicken (about 800g), 2 pieces of ginger, 2 pieces of onion, Jiang Mo 100g, 50g of shredded onion, 30g of Shaoxing wine, a little sesame oil, 50g of peanut oil and refined salt 10g.

Method: firstly, wipe the chicken body and chicken cavity with refined salt, then pour Shao wine into the chicken cavity and shake it evenly, then add ginger and onion strips, steam them in a cage, take them out, cut them into pieces and put them on a plate, and then build a chicken shape. Add oil to the wok. When the oil is boiled, pour the boiled oil on the shredded chicken noodles with a spatula, saute the shredded ginger and onion, add sesame oil and mix well. As an accompaniment.

Exercise 3

Ingredients: Wenchang chicken 1 (about 1500g).

Ingredients: 50g old salt (/kloc-crude salt over 0/0 years old), 25g chicken powder, 25g monosodium glutamate, 5g pepper and 5g sugar. Production method:

(1) Primary processing of chicken (same as above), air drying. Stir-fry the old salt, crush it, mix it with chicken powder, monosodium glutamate, pepper and sugar, wipe the chicken cavity and body evenly, and marinate for about half an hour.

(2) Put the chicken in a small bamboo cage with a round dish (used to deliver the juice) under the cage.

(3) Put the bamboo cage together with the round dish into a steamer for half an hour.

(4) When serving, cut the chicken into large pieces and pour the original juice. If possible, you can heat the chicken under the plate with an alcohol stove, and the effect is better.

Exercise 4

Hainan people can't have a banquet without chickens, so there is another interpretation of the practice of chickens. Not only local boiled Wenchang chicken (also called Hainan white-cut chicken or white-cut chicken), but also imported innovative steamed Wenchang chicken (Hainan local chicken).

Features: Steamed chicken skin is smooth, original and fragrant. Hainan's simple approach is as follows: main ingredients: an authentic Wenchang chicken; Ingredients: monosodium glutamate and a little salt, sesame oil (according to the weight of the original chicken). Working procedure: 1. Draw blood from chickens, remove hair and clean internal organs. 2. Spread the prepared ingredients evenly on the whole body of the chicken. 3. After curing for a period of time, steam the whole chicken in a steamer for about 25 minutes (the waiting time depends on the size of the chicken and the strength of the steam). 4. finally, cut into pieces and put them on a plate (as shown above), and then mix with steamed raw juice, or pour or assist.