In China, a land with a long history of more than 5,000 years, the food culture has a long history. The hard-working and intelligent Chinese people have exerted their infinite ingenuity and created countless food miracles that have amazed the world. Countless delicacies are spread among the people, and the famous traditional home-cooked chicken in Leshan, Sichuan is one of them. Although in the past, various places have been trying to prevent the spread of avian influenza, and it has been common to hear about chickens turning pale and burning chickens and pitting ducks, but please believe in the party and the government, and please believe in the work of our law enforcement departments. The chickens you buy must be Qualified chicken that has passed the inspection and can be eaten with confidence.
Leshan, known as Jiazhou in ancient times, is a shining pearl in southern Sichuan. It has a profound food culture. Countless food celebrities have emerged from ancient times to the present, including the great gourmet Su Dongpo in the distance and the great writer Guo Moruo in the near future. He is a person who has made great contributions to China's catering culture. There are countless Dongpo elbows, Qiaoshan beef, Xiba tofu, yellow stuffed chicken, etc., all of which have a touching story. Among them, the most talked about one is the white slaughtered chicken that every household is good at making. Maybe you don’t know yet, when Zhu De came to Leshan for inspection in the 1950s, the dish that made him praise the most was the white slaughtered chicken. After returning to the Central Committee, this matter reached the ears of Mr. Xiaoping. So when Mr. Xiaoping visited Leshan in the 1980s, he was treated to white chicken prepared by Chef Xu of the famous local Yudong Restaurant. According to the recollections of the person involved, Chairman Xiaoping also praised the dish very much. He also praised Chef Xu in person for his excellent craftsmanship, and praised the white slaughtered chicken as "a masterpiece in Leshan"!
Okay, let’s just talk the talk and not act sophisticated. Let me teach you how to slaughter chicken in vain. I hope you can follow the same method at home and show off your skills in front of your friends. First of all, you have to choose a local rooster of about 3 pounds, cut its throat, remove its feathers, disembowel it, clean it, put it in a large pot of cold water and cook it, then take it out and let it cool naturally. There are three points to note here. First, you need a large pot with cold water to submerge the whole chicken. Only in this way can every part of the chicken be equally heated and reach a mature consistency. If you don't have a big pot at home, you'll have to work hard. You have to watch the pot while it's cooking and turn the chicken over in about 5 minutes. Second, after cooking for about 15 minutes, use a clean toothpick to pierce the chicken thigh. If no blood is visible at this time, it means that the chicken is completely cooked. Pick it up and dry it quickly, otherwise the chicken will be fragrant and tender. I have no chance with you this time. Third, take a bowl of soup with the chicken you just cooked. There will be a magic effect later.
After the chicken is completely cooled, cut into 28 pieces and put them into a large basin. The most critical part begins, and many kitchen people stumble here. Next, I will tell you the Xu family's traditional recipe that has been passed down from ancient times to women and not to men and has been preserved for 180 years without reservation. I hope you can master the secrets.