Stick Chicken is a Sichuan specialty. It is a cold dish in Sichuan cuisine, the main ingredient is chicken, and its flavor belongs to ? Strange flavor? Here is my carefully prepared for you the general practice of stick chicken, I hope it will help you!
The process of making chicken with sticks? Chicken with sticks has the effect of Yang, detoxification, sweating, rich in protein and so on.
After the chicken is cooked and shredded, salt, soy sauce, sugar, sesame oil, vinegar, monosodium glutamate (MSG), chili oil, sesame paste, cooked sesame seeds, and a spoonful of cold broth from the cooked chicken into a sauce, poured over the chicken on the shredded chicken can be eaten, it is simple and full of flavor. Stick chicken in the seasoning can be in the chicken muscle pounding loose, so that the seasoning is easy to taste, eat when chewing to save energy. Because the seasoning to be fully moistened, eat the mouth of the chicken taste good, numb, spicy, fresh, fragrant, sweet all in one, so that the picky mouth can not be faulted.
Chicken is tender and flavorful, and can be used in a variety of cuisines because of its mild flavor. It has a high protein content and is one of the highest protein meats in meat, and is a high protein, low fat food. It is also rich in potassium sulfate amino acid, which makes up for the deficiency of beef and pork. At the same time also due to the chicken than other meat vitamin A content, and in terms of quantity than vegetables or liver, but compared with beef and pork, its vitamin A content is much higher.
Chicken protein content ratio is higher, more varieties, and high digestibility, easy to be absorbed and utilized by the body Chicken, have to enhance physical strength, strong body effect. In addition, it contains phospholipids, which are important for human development, and is one of the important sources of fat and phospholipids in the dietary structure of Chinese people.
General practice of stick chickenPractice 1
Ingredients: chicken breast
Accessories: green onion and garlic, soy sauce, sesame oil, monosodium glutamate, sesame sauce, ginger, scallion white, sugar, balsamic vinegar, chili oil, ripe sesame seeds
Operation steps:
1, add water in the pot not exceeding the chicken breast, add two slices of ginger and scallion, high heat to boil, and then turn to a low heat to cook for 8 minutes. about until the chicken is cooked through, take out the cool water, with a wooden stick gently pounded, so that the meat becomes soft, and then use your hands to split the meat into thin filaments.
2, white onion cut into julienne strips, spread on the bottom of the plate, above the demolition of the chicken wire.
3, with salt, soy sauce, sugar, sesame oil, sesame vinegar, monosodium glutamate, chili oil, sesame paste, cooked sesame seeds, a spoonful of cold soup to cook chicken into a sauce, poured on the shredded chicken can be.
Method 2
Main ingredients: 500g of chicken thighs, 200g of cucumber.
Accessories: 1 tablespoon peanut butter, 1 teaspoon vinegar, 2 teaspoons pepper oil, 1 piece ginger, 1 head garlic, 2 teaspoons soy sauce, 1/2 teaspoon white pepper, 1/2 tablespoon yellow wine, 6 grams salt.
1: Remove skin and bone of chicken thighs and marinate with yellow wine, white pepper, salt and pepper oil for 15 minutes.
2, the chicken with a rolling pin to make it more fluffy, more conducive to the absorption of seasoning, with a high-temperature-resistant plastic wrap cover to prevent the entry of distilled water, about 30 minutes of steam, with chopsticks to try to see if the chicken is fully mature. You can also put it in a steamer basket on the rice cooker and cook it with rice, which is very convenient.
3, steamed chicken thighs, will produce a certain amount of soup.
4, ladle part of the soup in a small bowl, and wait for a little cooling.
5. Spoon in the peanut butter and mix well.
6: Add ginger, garlic, vinegar and soy sauce.
7: Mix the dressing well.
8, cucumber cleaned and sliced pad in the bottom of the plate.
9, the steamed chicken thighs cut into pieces and spread on the cucumber.
10, the sauce on the chicken thigh meat.
11, sprinkle white sesame seeds, decorate some small accessories, can be served.
12, chicken thighs after the marinade, fresh flavor into the taste, tender and delicious, sauce with peanut butter after the rich texture, adding the rich aroma of peanuts, minced ginger and garlic seasoning can enhance the taste of chicken, cucumber to increase the freshness of this dish, meat and vegetables with.
In 1895, the ancestors of the Zhou family in Sichuan Province, invented the technique of stick chicken, after more than 120 years of development, now by its fourth-generation heir Zhou Shiyin and the fifth-generation heir Li Liangfeng at the helm of the authentic inheritance, has more than 1,000 stores nationwide, is the more influential domestic deli food chain enterprises.
Lollipop chicken, also known as? This dish is originally from Leshan Han Lollipop Chicken Yangba (now Hanyang Town, Qing Shen County, Meishan City), using the good breed of Hanyang Chicken, after cooking, with a wooden stick to the chicken meat after pounding loose to eat. In Chinese culinary history, there were famous dishes made with wooden sticks. White Dried Chicken
Legend has it that during the Ming and Qing dynasties, in the remote mountainous areas of Ya'an, some people were particularly good at food, and after a long period of study and practice with soup, the chicken was cooked with excellent flavor, and the aroma of the top-secret broth and the red oil made people salivate! But at that time, backward productivity, chicken is a luxury to enjoy, only in the New Year's festivals to eat once, someone came up with a brilliant idea, the whole chicken cut into many thin slices, according to the slice of the sale, received a miraculous effect, the sales were surprisingly good. Chicken slices? Fame! Since then there is a new problem: only with a kitchen knife can not be every piece of chicken cut evenly, customers are often picky about the size of the purchase.
So, the business used a small wooden stick as a standard to cut the chicken into even thin slices to ensure that each customer purchased the same thickness of the chicken, the chicken is more flavorful.
宰切时，一人持刀一人持棒，配合默契；木棒敲击刀背时，发出的声音随力量轻重而变化，抑扬顿挫，自成节奏，给人以聆听乐曲般的感觉，故名? The sound of the chicken is a rhythmic sound, which gives you the feeling of listening to music, hence the name.