Call Flower Boy Chicken

Many people's initial impression of Call Flower Chicken comes from the Legend of the Condor Heroes written by Jin Yong's father, and it was only in order to eat this chicken that Hong Qigong was willing to teach Guo Jing martial arts.

Hong Qigong

Hong Qigong, known as "beggar with nine fingers". He lost one of his ten fingers because he was greedy and killed a celebrity. He was angry with himself and cut off his index finger as a punishment. But although the index finger was lost, Hong Qigong's appetite remained undiminished, and his gluttony remained.

Hong Qigong, a gourmet, first "lost his index finger", and then "lost his stunt". You don't know, Huang Rong, relying on delicious food, took Hong Qigong's life stunt "eighteen palms of dragons"; And pass it on to Guo Jing. What delicious it is to call Flower Broiler Chicken, which makes Hong Qigong fall for it; What is the cooking stunt, in exchange for such magic?

Hong Qigong, a beggar in the north

In real history, there is no real inventor of this dish, only a folk story. According to legend, in ancient times, a beggar who lived in the south of the Yangtze River fainted one day because of hunger and cold. His friend stole a little hen for him, but he was short of pots and stoves, so he wrapped the chicken feed in mud and put it in the fire for stewing. When he peeled off the food, he unexpectedly found that the chicken smelled four. Later, this method spread to restaurants, and after continuous improvement by chefs, it finally became a characteristic of a traditional famous dish: the chicken is white, the meat is crisp and bone-free, and the food is not gnarled.

The chicken with no broken clay shell

Specific production method: It is best to use Shaoxing and Xiaoshan Yue chickens as raw materials for the chicken.

materials: a clean and tender hen (weighing about 15g), 3 fresh lotus leaves, 2g refined salt, 25ml cooked lard, 1g pepper salt, 35ml soy sauce, 1g star anise, 1g onion, 2.5g monosodium glutamate, 4m twine, 1g white sugar, 2g pig net oil and 75g pork leg.

1. Wash and kill: Slaughter the hen, depilate it, wash it, and make an opening of about 3.5cm under the left wing; Take out the viscera and trachea, rinse them with water and drain them. Chop off the chicken feet, take out the main bones and leg bones of the chicken wings, and break the neck to facilitate dressing when roasting.

2. Pickling: Grind Rhizoma Kaempferiae and Illicium verum into powder, put it in a earthenware bowl, add Shaoxing wine, soy sauce, white sugar, salt, onion and shredded ginger, mix well, and marinate the chicken for 15 minutes, turning it for 2 & mdash; Three times, so that the seasoning evenly penetrates into the chicken.

3. Stir-fry: Shred pork leg and scallion. Heat a wok over a high fire, use an oily pan, add 25ml of cooked lard, stir-fry shredded pork and shredded pork, add Shaoxing wine, soy sauce, refined salt and monosodium glutamate, stir-fry until cooked and put on a plate for later use.

4. Dressing: First, the fried auxiliary materials are filled into the chicken belly from the armpit knife edge, then the marinade of the pickled chicken is filled together, and then the chicken body is wrapped with pig net oil, first with two sheets of lotus leaf paper, the second with a layer of transparent paper, then with a lotus leaf, and then tied with hemp rope for two crosses.

5. Mud coating: smash the mud in the jar, add Shao wine sediment, coarse salt and water to make it tough, spread it flat on the warm cloth, put the wrapped chicken in the middle, and pat the cloth with your hands to make the mud firmly stick to the hemp rope. Then remove the wet cloth and wrap it in a white newspaper to prevent the soil from falling off when roasting.

6. Simmer and roast: firstly, the chicken in the mud dough is cooked in an oven at a high temperature of 2 degrees, so as to prevent the chicken from spoiling and rancidity caused by the slight temperature. After 4 minutes, adjust the temperature to about 16 degrees and bake for 3 to 4 hours. When roasting, pay attention to make the chicken belly in the mud ball face up to prevent oil from leaking and losing.

call flower boy chicken.